Ingredients

• 1 turkey wing (8 ounces)
• 1/2 cup onion
• 1 garlic clove
• 1 pound collard greens
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt

Preparation

1. In a large pot, bring 2 quarts of water to a boil. Add turkey wing. Reduce heat and cook for about 1 hour. Set aside.
2. Chop onion, garlic and collard greens.
3. In another large pot, heat oil and butter on medium heat. Add onion and sauté for 2 minutes or until tender.
4. Add garlic and red pepper flakes, and cook 1 minute.
5. Add collard greens and cook 1 minute.
6. Add enough turkey stock to cover greens (about 4 cups). Add salt and bring to a simmer.
7. Cook until greens are tender, about 40 to 50 minutes.
8. Debone the turkey wing and add meat to the cooked greens before serving.

Helpful hints

• Most greens get a bad rap for being high in potassium when actually it is the portion consumed that makes the difference. Many people eat more than 1/2 cup. Stay within the suggested portion to keep potassium down.
• To include turkey meat as an entrée, cook several turkey wings or legs. Remove and discard skin from the cooked turkey and add the meat to the collard greens if desired.