Time: 1 hour.
Complexity: easily
Servings: 6

Before kale's popularity, black American families often cooked collard greens. To ensure tender and flavorful kale, it's important to properly prepare the leaves. Before slicing, trim off any thick veins and stems—the thinner the leaf, the better. Kale is traditionally braised with smoked meat (smoked turkey wings are a good choice), which adds a rich flavor to the slightly bitter greens.

Ingredients:

• 3 large bunches fresh kale (about 2 kg)
• 2 tbsp. l. olive oil
• 0.5 tsp red pepper flakes
• 3 cloves of garlic
• 450 g smoked turkey wings or legs, cut into 4-5 cm pieces.
• 1 tbsp garlic powder
• 2 tsp onion powder
• 2 tsp smoked paprika
• 2 cups lightly salted chicken broth
• 1/4 cup + 2 tbsp apple cider vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

leafy cabbage, turkey, apple cider vinegar, garlic powder, onion powder

We recommend

Preparation:

Step 1
• Wash and dry the kale. Cut each leaf in half, removing and discarding the central stem. Stack several leaves, roll them tightly into tubes, and slice thinly. Slice the remaining tubes in the same manner. Set aside.
Step 2
• In a large saucepan over medium-high heat, heat the olive oil and sauté the red pepper flakes and garlic for about 30 seconds. Add the smoked turkey and cook, stirring occasionally, until browned, 3 to 5 minutes. Add the red pepper flakes and sauté for 30 seconds. Add about a third of the chopped herbs, garlic powder, onion powder, and paprika. Add the remaining herbs; season with 1 teaspoon salt and freshly ground black pepper. Add the chicken broth and vinegar and stir (tongs work well for this).
Step 3
• Reduce heat to low and cover. Simmer, stirring occasionally, until the greens are wilted, tender, and darker in color, 30-40 minutes. Season with salt and pepper, and drizzle with vinegar to taste.

Votes: 1