Long-Simmered Greens
- 5 pounds dark, strong-flavored greens
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1 cup Homemade White Chicken Stock or canned reduced-sodium chicken broth (optional)
- ¼ teaspoon crushed hot red pepper
- One 1-pound smoked turkey wing, cut into
- 2-inch pieces
- 1 teaspoon salt
- 1 tablespoon cider vinegar
Instructions:
There are many varieties of greens that are appropriate for long simmering: Kale, curly kale, collards, mustard greens, turnip greens, and dandelions are the most popular.
- Remove the thick stalks from the greens and discard. Stack the leaves and cut crosswise into 1-inch-wide strips. Fill a sink with tepid water (lukewarm water helps loosen any grit better than ice-cold water). Add the greens, swish them in the water, and let stand for 1 minute. Lift the greens from the water, trying not to disturb the grit that sinks to the bottom of the sink, and place the greens in a large bowl. Do not drain the greens.
- In a large pot, heat the oil over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute. Add 2 cups of water (or 1 cup water and the chicken stock). In batches, stir in the greens with any water clinging to them, covering the pot and letting the first batch wilt before adding the next batch. Stir in the crushed red pepper. Bury the turkey wing in the greens.
- Cover the pot and reduce the heat to low. Simmer, stirring occasionally, until the greens are very tender, about 45 minutes. Remove the turkey wings, discard the skin and bones, and chop the meat. Stir the turkey meat back into the greens. Season with the salt, then stir in the vinegar. (The greens can be made up to 1 day ahead, cooled, covered, and refrigerated. Reheat before serving.) Transfer the greens and cooking liquid to a warmed serving dish. Serve hot, using a slotted spoon.