Patti LaBelle Collard Greens Recipe
Patti LaBelle’s collard greens bring that deep, smoky soul that only slow cooking can deliver.The secret to getting them just right? A smoked turkey wing simmering in the pot, infusing every bite with rich, meaty flavor.I always rinse the greens thoroughly and remove the tough stems so the texture stays tender without being stringy.A bit of red pepper flakes adds just the right amount of heat, but I adjust it depending on who I’m cooking for.Patti’s method of letting the greens cook low and slow means they come out tender without losing all their structure.Before serving, I like to spoon a little bit of the broth over the greens—sooo yummy!
Servings: 6
Ingredients
- 2 lbs Collard Greens
- 1 lb Kale
- 1 lb Mustard Greens
- 1 ½ lbs Turkey Wings
- 2 medium Onions chopped
- ¼ cup Vegetable Oil
- 3 cups Chicken Stock
- Salt to taste
- Black Pepper to taste
Instructions
- Prepare the greens by washing them thoroughly.
- Remove the stems and chop the leaves into smaller pieces.
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onions and sauté until they become translucent.
- Add the turkey wings to the pot, allowing them to brown lightly.
- Pour in the chicken stock.
- Cover the pot and let it simmer for about 30 minutes.
- Add the chopped greens to the pot.
- Stir them gently to combine with the turkey and stock.
- Cover and cook for another 45 minutes or until the greens are tender.
- Season the dish with salt and black pepper according to your preference.
- Mix well before serving to blend the flavors.
- Your dish is now ready!