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Yield: 6 servings
Ingredients:
3 cups julienned onions
Salt and pepper
Pinch of cayenne
2 tablespoons minced shallots
1 tablespoon minced garlic
2 smoked turkey drumsticks or thighs
1 (12-ounce) bottle of local beer
1/4 cup cider vinegar
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed
Method:
In a large pot saute the onions for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes.
Add the turkey thighs.
Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Pour in the beer and vinegar. Cook the greens, covered for about 45 minutes. To serve, mound the greens in the center of the platter and serve.
This recipe was featured on the A Local Thanksgiving Episode of Emeril Green.
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