Collard Greens

I made the best collard greens I can ever remember making yesterday.  If you are not from the south you may not have an appreciation for these and I didn't when I was young, but I have eaten more than my fair share of these.

1 bunch Collard Greens
EVOO
Smoked Turkey Wings
Sugar
Butter
Salt/Pepper
Vinegar

To prepare greens wash them thoroughly and then fold in half to cut out stem that runs the entire length.  After doing several then roll the leaves up tightly like a cigar and then cut into 1/4 inch strips and then cut those to produce nice bite size pieces.


Place prepared collards in large pot with smoked turkey wings and enough water to submerge lower collards and wings but not enough to submerge them all because they will shrink down.  Pours some EVOO liberally over pot of greens.  Salt and pepper to taste and add a couple of tablespoons of sugar and a splash or two of vinegar and place a couple of tablespoons of butter or margarine on top. 

Cover and allow to cook down stirring occasionally.  Repeat several times adding water as needed but being careful not to add too much so the greens remain flavorful.  I let mine couple of hours (about 3) until the wings were falling off the bone.  I removed the skin and bone once that happened and replaced the meat into greens and broke up meat to distribute. 

Serve with corn bread and allow some of that wonderful juice to soak into corn bread.  It's a southern thing, and I was just craving them this weekend and they were wonderful!!!!