Turkey wings & Collard Greens....
Have you checked out the way i made this turkey leg that just falls off the bone???
Hey foodies! I'm so excited to finally share the full breakdown of my absolute favorite comfort meal: collard greens with fall-off-the-bone turkey wings. Honestly, for years, I struggled to get that perfect tenderness, but I've cracked the code, and now my turkey legs are so soft they practically melt in your mouth – perfect for soaking up all that delicious collard green juice! Let's talk about those turkey wings first. The secret to truly tender, fall-off-the-bone turkey wings, especially if you're using smoked turkey, is patience and a good simmer. Many of you have asked 'how long to boil smoked turkey wings for greens?' and my answer is: longer than you think! I usually start by bringing my smoked turkey wings or legs to a rolling boil in a large pot with some water, a chopped onion, a bay leaf, and a dash of apple cider vinegar. After about 15-20 minutes, I reduce the heat to a low simmer, cover the pot, and let them cook for at least 2 to 2.5 hours, sometimes even 3 hours. This slow cooking allows the connective tissues to break down, resulting in incredibly tender meat that just slips off the bone. You want them almost shreddable before you even think about adding your greens. While the turkey is simmering, it's time to tackle the collard greens. This is where the flavor truly blossoms! I always start by thoroughly washing my greens – usually three or four rinses in cool water, checking for any grit. Then, I stack a few leaves, roll them up, and slice them into nice, manageable ribbons. Once your turkey is super tender, remove it from the pot and set it aside to cool slightly. Don't discard that precious cooking liquid – that's your flavor base, your 'pot liquor,' as we call it! Skim off any excess fat if desired. Now, add your cleaned and chopped collard greens directly into that flavorful pot liquor. Along with the greens, I like to add a few cloves of minced garlic, a pinch of red pepper flakes for a little kick, and adjust the seasoning with a little salt (remember the smoked turkey is already salty!) and a touch of black pepper. Some people like a little sugar, but I find the natural sweetness from the slow-cooked turkey broth is enough. Bring the collard greens to a gentle simmer, cover, and let them cook down. This usually takes another 1 to 1.5 hours, or until they are as tender as you like them. About 30 minutes before the greens are done, I'll shred the tender turkey meat from the bones and add it back into the pot with the collard greens. This way, the turkey meat gets to soak up all those amazing flavors from the greens. This collard greens recipe with turkey leg (or wings!) is truly a labor of love, but the payoff is a deeply satisfying, soulful meal that's perfect for any occasion. It's become a staple in my kitchen, and I hope you give it a try!
