"A smoked turkey wing gives this vegetable side dish its robust flavor. The meaty flavor of the turkey bone is drawn out during the long simmering time for the collard greens (in much the same way that chicken or beef bones infuse a stock with flavor). The dried Anaheim chile is red in color, distinguishing it from the fresh green Anaheim. Heatwise, both chiles are rather mild." -Kathryn Conrad
Cooking Light DECEMBER 2005
Remove meat from turkey wing; chop and reserve 1/2 cup. Reserve remaining turkey meat for another use. Separate wing bone at the joint; reserve drumstick portion of wing. Discard remaining bones.
Heat olive oil in a Dutch oven over medium-high heat. Add Anaheim chile; sauté 30 seconds. Add onion; sauté 2 minutes. Add garlic; sauté 30 seconds. Add reserved drumstick bone, collard greens, salt, red pepper, and black pepper to pot; cover with water to 1 inch above greens. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, for 2 hours.
Drain collard greens in a colander over a bowl, reserving cooking liquid. Discard turkey drumstick bone. Return cooking liquid to pan, and cook over high heat until reduced to 3/4 cup (about 40 minutes). Add greens and reserved 1/2 cup chopped turkey meat to pan; reduce heat, and cook 3 minutes or until thoroughly heated, stirring frequently. Stir in 2 teaspoons lemon juice. Serve warm.
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