Monday's Bread Bowl: Collards and Smoked Turkey

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Also, each one can serve as a Thanksgiving dinner dish. Happy Thanksgiving.

Post from Thursday, October 8, 2009

A healthy option to break with tradition

Count on this hearty veggie dish to satisfy comfort food cravings on cold autumn days. Collard greens simmered with smoked meats is familiar to Southern cooks. But to attempt a healthy angle on the traditional dish, use smoked turkey wings as the flavoring component instead of smoked ham. There is little sacrifice regarding taste. Smoked turkey wings are just as good as smoked pork in this particular dish. Serve as a side dish at dinner. This is real comfort food.

What you will need:

1 large pot with lid

1 wooden spoon1 smoked turkey wing, pulled apart

2lbs collard greens, chopped

1 1/2 teaspoons sea salt

1 teaspoon hot pepper flakes

2 garlic cloves, chopped

1 small yellow onion, chopped

4 cups water

2 tablespoons olive oil

1 tablespoon vinegar

Cooking and Directions:

Wash collard greens and let drain. Heat pot on medium-high heat and pour oil in pot. Once pot is hot, toss in garlic, onions, pepper, turkey wing pieces, and salt to cook. Sautee and let onions turn translucent. Pour in water and bring to a rolling boil. Then place collard greens in boiling water. Once water returns to a boil, lower heat so that contents are at a simmer and then cover pot. After 15 minutes, add vinegar. Leave pot on medium-low heat for additional 30 minutes. Stir everything occasionally.