Collards Greens With Smoked Turkey

Can't imagine a New Year without Black-Eyed Peas and Collard Greens.  In the past I've always used ham hocks, which are great, but I do enjoy the flavor of the smoked turkey wings, or necks a little more.  They are a bit healthier also.

The peas stood for "p" for penny and the collard greens were green like a dollar bill.  Eating the two together meant good fortune for the next year.  I'm looking for food fortune, so I'm not taking any chances.

Collard Greens with Smoked Turkey
4-6 serving
print recipe

3 cups water
1/2 pound smoked turkey wings, or neck
1 1/2 pounds collard greens
2 tablespoons oil
1/2 teaspoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar (do not omit)
1/2 teaspoon crushed red pepper flakes

In a 4 quart saucepan, bring the water and smoked turkey to a boil over high heat. Reduce the heat and simmer covered, for 1 hour.

While the turkey is cooking, wipe the collards with a damp towel, then wash them two or three times or until all the dirt and grit has been removed. Chop the greens as big as you like, about 1 1/2 inch pieces is good, I really like them bigger.. You should have about 10 cups.

Add the collards, oil, salt, black pepper, sugar and red pepper flakes to the pan. Return to a boil, reduce the heat and simmer, covered, for 30 minutes longer. Discard the turkey, before serving, or chop the turkey meat and add it to the collards.