Thanksgiving Collards

Southern style color greens is a must at any thanksgiving table in the south. Throughout the years I have experimented with many different methods of cooking this southern delicacy. There are several different versions, some using salted pork, so I’m using bacon and others using turkey. Now there are even recipes that are completely vegan using no animal products at all.  I think that my favorite meet to use is turkey. I find that the meet doesn’t dry out nor does it leave an overly oily residue. Here is my tried and true recipe. If you cook it let me know how it comes out.

Hungraciously Yours,
Chef MiMi J.



2 to 3 smoked turkey wings

1 jalapeño with a small slice
1 sweet onion diced
1 green bell pepper diced
1 red bell pepper diced
4 finely minced garlic cloves(and none of that stuff in a jar, FRESH garlic)😝
2 tbls Apple cider vinegar
3 to 4 shake of tony charchere
Salt and pepper to taste
10 bunches of greens with the rib removed and slice chiffonade style.

Start with COLD water.
Place everything in the pot except your greens. Allow your wings to cook for at least two hours. The meat should be so tender it falls right off the bone.
One tender pull all bones as well as the jalapeño out of the pot leaving only the succulent meat and veggies. Bring your pot to a rolling boil and the add your greens. I personally prefer collard.
Now the next part is strictly preference, some folks prefer to boil the hell out the greens and some like texture. This is a battle in my house because I like some texture and integrity to my collards while my husband likes them boiled to smithereens.
Once you get your perfect texture taste your pot liquor, add salt and pepper as needed. This is also the point in which a true southern would add a few shakes of pepper sauce.