Pastor Willie Bacote, of neighboring Missing Link Street Ministry, and Shelia Rouse stopped by the Sanctuary Kitchen with their recipe for collared greens. Here is their recipe:
Shelia Rouse Collard Greens
- 2 Smoked Turkey Wings (chopped in 2 to 4 parts)
- 3 bunches of collards, ribs removed, rolled and sliced (chiffonade)
- 1 large onion, chopped
- 6 garlic cloves, minced
- 1/4 cup vegetable oil
- salt and pepper to taste
to serve: white distilled vinegar and hot sauce on the table.
Put wings and 6 cups of water in a large pot to simmer, covered, for a couple of hours or 15 minutes in a pressure cooker until the meat starts to fall of the bones.
Add to the wings and broth the chopped collards and cook until it reduces.
Meanwhile, sauté onions and garlic in 2 TBSP of oil until soft and add to collards.
Add remaining vegetable oil on top of collards and onion, salt and pepper to taste. Cover pot, reduce heat and cook until collards are tender.
Serve with Rice and Beans.