Collard Greens with Smoked Turkey

I'm running out of time to get all the New Year's recipes posted, so I'm posting the collard greens a day earlier than planned.

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 are for prosperity, the most you eat of them the more prosperous, so eat at least 365 peas. The greens are naturally for money.

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.