3 pounds fresh collard greens
1/4 cup vegetable oil
1 cup chopped green onions (scallions)
1 hot chili pepper, seeded and minced
2 cups chicken broth
1 cup water
2 tablespoons vinegar
1 teaspoon salt, or less
1/2 teaspoon ground black pepper
1 smoked turkey wing (or ham hock)
1-1/2 pounds green cabbage, shredded
Trim and discard coarse stems from collard greens. Chop collards into 1/2-inch strips and thoroughly wash them in a large amount of water to remove any sand or grit.
Heat oil in large stockpot or Dutch oven. Add green onions and chili pepper. Saute over low heat for 5 minutes while stirring. Add chicken broth, water, vinegar, salt, pepper, and turkey wing (or ham hock). Bring to boil, reduce heat to low and cook 20 minutes.
Stir in collard greens (not cabbage). Bring to boil again, cover, reduce heat to simmer and cook 45 minutes, or until collards are tender. Stir in cabbage, cover, and cook additional 20 minutes.
Serves 8. (Recipe may be halved if you prefer.)