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Collards and Cabbage

Collard greens and cabbage are no strangers to the African-American holiday feast. However, they are rarely served at the same time, let alone together. The two are combined here and make a great side dish.

3 pounds fresh collard greens
1 small head of green cabbage, about 1 1/2 pounds
1 onion, or 1 cup chopped green onions
1 hot chile pepper, such as cayenne
1/4 cup vegetable or olive oil
2 cups chicken broth or stock
1 cup water
2 tablespoons vinegar
1 teaspoon salt, or less
1/2 teaspoon freshly ground black pepper
1 small smoked turkey wing

Cut the coarse stems from the collards and discard. Stack a dozen or so collard leaves at a time, and roll them tightly, jelly-roll fashion. Place on a cutting board, and using a sharp knife cut each roll crosswise into 1/2-inch strips. Continue rolling and cutting this way until all the greens are cut. Wash the greens at least 4 or 5 times in a large pan of cold water, swishing to remove any sand or grit. Drain and set aside.

Cut the cabbage into quarters, core, and then shred coarsely. Rinse well, drain and set aside. (Don't mix the two greens because they require different cooking times.)

Chop the onion and finely mince the chile pepper. Heat the oil in a large stockpot or Dutch oven. Add the onions and chile pepper. Saute over low heat for 5 minutes, stirring. Stir in the chicken broth or stock, water, vinegar, salt and black pepper. Add the turkey wing. Bring to a boil, reduce heat to low, and cook for 20 minutes.

Add the collard greens. Using a large spoon, cover the leaves with the liquid. Bring to a boil again, cover, reduce heat to low, and cook 35 to 40 minutes or until the greens are tender.

Stir in the cabbage, covering with the cooking liquid. Cover the pot and cook 20 minutes longer, or until the cabbage and collard greens are tender. Discard the turkey bone and skin before serving, if desired.

Makes 8 servings.

"Soul Food: Recipes and Reflections from African-American Churches" by Joyce White

Sunday, December 24, 2000

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