Turkey and the Wolf Collard Greens Recipe:
Ingredients:
– 4 tablespoons unsalted butter
– 6-8 garlic cloves, finely chopped
– ¼ cup red wine vinegar
– ¼ cup rice wine vinegar
– 1/3 cup sugar
– 2 teaspoons Zatairan’s creole seasoning
– 1 teaspoon kosher salt, plus more to taste
– 1 teaspoon freshly ground black pepper
– 2 teaspoons Korean chili flakes (gochugaru)
– 4 bunches collard greens, stems removed and leaves chopped up (should yield 10 cups chopped)
Directions:
In a large, heavy bottomed pot over medium heat, heat and melt the butter. Add and cook the minced garlic until fragrant and cooked through. Add the remaining ingredients except the collards and ½ cup of water and cook for ten minutes allowing the flavors to meld and develop. Add the collard greens. Depending on the size, you may need do this in batches, waiting a few minutes for the collard greens to begin to break down before adding more. Allow to cook, over low to medium heat for 2.5 – 3 hours. Let the collards cool in their “pot likker,” which now should be quite reduced and mostly just coating the greens. Reserve until ready to prepare the final dish. Collard greens can be prepared up to a week ahead of time.
