What are you gonna cook?' That's what Thanksgiving was all about when I was a kid," says Pat Neely, co-owner of Neely's Bar-B-Que restaurant chain and costar of Down Home With the Neelys with his wife, Gina. Nowadays, the culinary couple try to put a spec
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COOK TIME

77 Minutes

PREPARATION TIME

50 Minutes

INGREDIENTS

• 2 item turkey wings
• 1 tablespoon olive oil
• 4 item shallots, sliced thin
• 4 item cloves garlic, sliced thin
• ¼–½ teaspoon crushed red pepper
• 2 item bunches collard greens, tough stems and center rib removed, washed and sliced
• 1 cup urkey broth, low-sodium chicken broth or water
• 1 tablespoon apple cider vinegar
• 1 item Pinch of sugar

PREPARATION

Wash turkey wings, place in boiling water in a large saucepan, and cook until the meat starts to come off the bone, about 40 minutes. Remove from water, reserve 1 cup turkey stock if you choose, pull meat off bone, and set aside. In a large Dutch oven, heat olive oil over medium heat, add turkey meat, and sear, stirring occasionally, until brown but still soft, about 5 minutes. Remove from pot, add shallots, garlic and red pepper flakes, and cook over low heat, stirring, until softened, 5 to 7 minutes. Add the collards and turkey, and cook, turning as needed until the collards are wilted, about 2 to 3 minutes. Add the broth or water, cover, and reduce heat to simmer about 20 minutes. Remove cover, stir in apple cider vinegar, sugar and salt and pepper to taste. Cook until flavors come together and the greens are very tender, about 5 to 10 minutes more. Serve and enjoy.

YIELD

8 Serving/s

Nutritional Information

Per serving: 170 calories, 16 grams carbohydrate, 31 milligrams cholesterol, 6 grams fat, 16 grams protein, 128 milligrams sodium.