Ingredients:
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Directions:
To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Chiffanade the leaves.
Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham hock/turkey wings (disjoint the wings). Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, sugar and remaining ingredients.
Bring up to a boil, turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add salt and pepper. Cover and let cook for at least for another hour, until greens are tender. Remove the bay leaves and serve. |
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