Patti Labelle Southern Collard Greens Food

PATTI'S SCREAMIN' MEAN GREENS

Steps:

• Fill your kitchen sink with water and wash the greens well. As you lift the greens from the sink, any grit will fall to the bottom. Repeat if necessary.
• Tear the greens into large pieces, and remove and discard tough stems. Place greens in a large bowl - do NOT drain in a colander.
• In a large pot, combine the onions, 2 cups water, oil, and jalapenos (if using). Bring to the boil over high heat.
• Gradually stir in the greens, letting one batch wilt before you add the next. Bury the turkey wing in the greens. Season with salt and pepper to taste.
• Cover the pot and reduce the heat to medium-low. Cook until the greens are tender, about 30 minutes, stirring occasionally.
• Remove the turkey wing, discard the skin and bones. Chop the turkey meat and return to the pot.
• Use a slotted spoon to transfer the greens to a serving dish. Serve hot.

GRANDMA'S SOUTHERN COLLARD GREENS

Steps:

• In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.