Recipe courtesy of Sandra Pittman
Episode: Connecticut
1 hr 20 min
20 min
8 servings


  • 4 pounds collard greens
  • 1/2 cup vegetable oil 
  • 2 tablespoons sugar 
  • 1 tablespoon salt
  • 1 smoked turkey wing 


Wash the greens, then remove the center stems. Roll the greens and cut into 1-inch strips.

Add the oil, sugar, salt, turkey wing and 2 cups water to a large pot. Add the collards on top of the ingredients and cover with a lid.

Cook over medium heat, stirring occasionally, until the greens are tender, 1 hour. Serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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