YOU’VE HEARD ME SAY THIS BEFORE, BUT I’M GOING TO SAY IT AGAIN.
HERE’S MY TAKE:
- 1 pound kale, stems and center-ribs removed, roughly chopped, washed and drained
- Olive oil
- 4 big turkey wings (if you have smoked turkey wings, go straight to Step 2 in the Method below)
- 2 cups sliced red onions
- 4 cloves garlic, thinly sliced
- Sea salt
- 2 jalapenos, sliced into rings (use less if you don’t want too much spice)
- 3 ounces red wine vinegar
- 1 teaspoon sugar
- any hot sauce
IF YOU’RE ROASTING THE WINGS:
- 4 tbsp blackening spice (you can find it in most supermarkets, otherwise mix equal parts garlic, pepper, salt, onion powder, cayenne, paprika, thyme powder)
- big knob of butter
*Don’t forget to scroll down for your Savory Sounds cooking soundtrack.
- Preheat the oven to 400 °F/200°C. In a roasting tray, oil the bottom and spread 1-2 tablespoons of blackening spice at the bottom. Pile the wings on top. Butter the wings and rub more blackening spice over the wings. Cover the tray with foil loosely. Roast in the oven for 30 minutes. Remove from overn and set aside.
- In a large pot over medium heat, add a film of olive oil to the bottom. When the oil is hot, add the turkey wings. Cook until the wings are brown on all sides.
- Add the onions, garlic and a large pinch of salt and sweat until the vegetables are softened and aromatic.
- Add the greens along with the jalapenos, vinegar, sugar and a large pinch of sugar.
- Cover and cook until the greens are nicely wilted, 30 minutes. Add hot sauce to taste. Check the seasoning, adding salt and vinegar as needed.
- Remove from the heat and serve.
I first saw this in a Thanksgiving TV special, but you can make this all year round. It’s light but full of flavor.
SONG OBSESSION ALERT. I CANNOT GET THIS TUNE OUT OF MY HEAD.
I played this on repeat while I cooked this recipe. Like the recipe, it’s a lighter version of an old classic.
And here’s another track I love with a retro 80s vibe.