1 lb Kale
1 lb Collard Greens
3 lbs Spinach
1/2 teaspoon cayenne
1 tablespoon black pepper
2 bay leaves
1/2 teaspoon thyme
1 lb Turkey Necks
1 bunch green onions, finely chopped
3 cups chopped yellow onions
1 garlic clove, minced
2 teaspoon of white vinegar
1/2 cup vegetables oil
3 tablespoon flour
Boil turkey necks with 2 cups of yellow onions, until meat is extremely tender. Put all greens in a large, deep pot and add enough water to cover. Add cayenne, black pepper, bay leaves, thyme, and Creole seasonings. Boil until greens are tender. Drain and reserve cooking liquid.
Once greens are well drained, chop them up in blender. Next, make roux with the oil and flour. When roux is a warm brown color, add a cup of yellow onions and garlic, and cook until onions are soft. This takes about 4 minutes. Add a few pieces of the boil turkey necks for a few more minutes. Combine roux mixture with the cooking liquid from the greens in a large pot, cook on a medium heat. Add green onions and cook for 30 minutes. Add all of the greens, the rest of turkey necks(juice included), white vinegar and continue to simmer for 2 hours.
|SO RICH IT WILL MAKE YOU WANT TO SLAP YA MOMMA!|
I can use the collards in my garden. Question: I'm not going to make as much, do you think I can put 1/2 the roux mixture in the greens. I'm going with 1/2 pound of green, 1 pound of spinach and 1 pound of kale.ReplyDelete
Yes using 1/2 roux should be fine. Just make sure you season it to your personal taste. Let me know how it turns out!Delete
Do you have instructions on how to do the roux?ReplyDelete
Add the vegetable oil to a pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the onions, celery and green peppers and garlic to the roux and stir, gently until the vegetables are slightly wilted, about 4 to 5 minutes.ReplyDelete
sorry for the late response!
I think I want to do this for Thanksgiving.ReplyDelete