This recipe is my preferred method for preparing kale, and is also used by my mother in law when she prepares her collard greens. My daughter loves them, and I can barely get a green vegetable on her plate, never mind in her mouth.


Ingredients

2 lbs kale, collards, or your preferred dark, leafy green
2 lbs smoked turkey parts (I usually use wings or legs)
1/4 cup apple cider vinegar (or one that you prefer)
2 teaspoons sea salt
1 quart water

Prior to cooking the greens, I pre-steam them in the microwave to reduce their volume so they all fit into the pot at one time.

In a large pot, add the water, vinegar, salt and greens. Lay the turkey parts on top of the greens to compress them. Cover tightly with a lid.

Cook them on medium heat for one hour. Remove the lid and stir them thoroughly. Add a cup or so of water, if needed. Recover, reduce heat to medium low and cook for another hour.

Allow the greens to cool for about 30 minutes. Remove the skin and bones from the turkey, and crumble the meat throughout the greens. Serve hot!

Don't discard the broth! As long as you don't over-salt the water, the broth is very nutritious and delicious. The vinegar leaches calcium from the turkey bones and the bones add protein (gelatin) to the broth.