This is a simple braising recipe for kale, the way my mama, grandma and I’m certain her grandma used to make it. Kale is a lot like collards except they have a harder texture and more body. My mother would mix the two greens together and I never cared much for the kale. Now I prefer it over collards. Not to mention all of the health benefits that go along with these dark leafy greens. The slow cooking technique allows all the ingredients to marry each other and provides you with a flavorful finished dish. This is straight up soul food southern styled cooking! Let’s get started.
16oz bag of kale
2 Smoked turkey wings
1/2 Chopped onion
1 Garlic clove pressed
2 Tablespoons Apple cider vinegar
6 Tablespoons butter
32 oz Box of chicken broth
Pinch of Nutmeg
Under cold water, rinse the Kale and get any extra dirt left behind. Set aside.
Put your turkey leg in a large stock pot. Cover the turkey with cold water about 1 inch over the turkey wings. Bring to boil. Uncovered boil the smoked turkey leg for at least 30 minutes or until meat is tender enough to be pulled off the bone and water is cooked down almost halfway.
Put all the cleaned and chopped Kale to pot. Add the remaining ingredients including and seasonings. Replace top to pot and bring to boil. After 10 minutes turn pot down to medium low and allow kale to simmer for at the least an hour.
Don’t be conservative with the salt. Be very liberal with the seasoning. As your greens cook down taste and see if more seasoning is needed.
Now enjoy yo’ greens, I sure did!