1 bag collard greens

1 small head of cabbage, cut into six wedges and the cut crosswise

1 smoked turkey wing (or smoked turkey necks)

1 medium onion, sliced

3 cherry green cherry peppers

1/4 cup vegetable oil

1 Tbsp. seasoned salt

Place turkey wing in a large pot and bring to a boil; add cut up

greens, onion, cherry peppers and oil, turn pot to low heat and cover. Cook

for two and a half hours or until greens are tender. Stir in seasoned salt

and cook for 30 minutes more. Add cabbage pieces and cook another

30 minutes until cabbage is very tender. Taste greens, if necessary

add more seasoned salt and fresh ground pepper. Serve with red

cherry peppers and corn bread.

Collard Patties

1/4 cup olive oil

1 pound fresh collards cooked

1/2 cup chopped onion

1 egg

1/2 cup all purpose flour

1/2 tsp. baking powder

1 crushed garlic clove

6 slices of bacon

1/2 cup cream

1/2 cup chopped red pepper

fresh ground pepper

oil for frying patties

splash of Jalapeno Sauce

corn meal for cooking

tomato sauce for serving

Squeeze collards dry with hands. Chop finely. Lightly saute`

garlic for 15 seconds, add onions and red peppers and fry lightly

until transparent, but still crisp. In bowl, beat egg and cream, add flour

and baking powder mix well into a smooth paste. Combine the

chopped collard, garlic, onion, red pepper, bacon and egg mixture. Mix

well and add freshly ground pepper. Make into patties, set on

parchment paper and keep refrigerated until ready to fry. Fry in oil over

medium heat until cooked and browned on both sides. Drain on paper

towel. Can be served with the entree or as a starter and served with one or

two spoonfuls of tomato sauce drizzled over the serving plate.

Southern Green Gumbo

1 bunch mustard greens

1 bunch collard greens

1 bunch turnip greens

1 bunch kale greens

1 bunch spinach

2 large onions chopped

1 large green pepper chopped

6 cloves of garlic minced

1/2 cup flour

1 tsp. salt

1 tsp. thyme

1 tsp. cayenne pepper

1 bay leaf

2-1/2 cup dried red beans, cleaned and soaked overnight or 2 cans

red beans rinsed

1 pound smoked sausage

1 pound bacon

1/2 roasted chicken, de-boned and skin removed

2 cans Kroger chicken broth

1 Tbsp. gumbo file

In a 12-quart stock pot, bring 6 cups of water to a boil. Add all

your greens, simmering and stirring occasionally for 15-20 minutes

until tender. Drain greens but be sure to retain the liquid. Return the

liquid to the pot. When the greens are cool, chop and add back to the pot.

In a heavy skillet, fry your bacon until almost crisp. Add your onion,

green pepper, and celery until translucent. Add garlic then you flour. Cook

on low to medium heat stirring to make flour incorporated. In the

same skillet as the roux, take two cups of the reserved liquid and mix.

When mixed add beans to stock pot and stir over medium to low heat. Add

the rest of your ingredients into the stock pot. Simmer, covered partially

for one hour. Serve over rice. Accompany with jalapeno cornbread.

Greens and Beans Soup

5 thick slices of bacon

1 16 oz. smoked sausage, chopped, use half

1 medium onion, coarsely chopped

1 medium green pepper, coarsely chopped

3 cloves of garlic, minced

2 whole bay leaves

1 tsp. dry thyme

3 medium potatoes, peeled and chopped.

1 15 oz. can great northern beans

1 15 oz. can blackeye peas

5 cans vegetable broth

1-2 Knorr beef bouillion cubes

2 cups rinsed, trimmed, chopped and cooked collards, kale,

mustard greens, and or/turnip greens (can use one kind of greens or all three)

salt and pepper to taste

1 cup flour to thicken

Steam collards for about 15 minutes. In a large Dutch oven

over medium heat cook bacon 5 to 7 minutes, stirring occasionally until

lightly crisp, and set aside. Leaving two tablespoons of bacon drippings in

pan, add smoked sausage. Cook about five minutes and set aside with bacon.

In same pan, saute` green pepper for three minutes, add onion

and garlic, saute` all for an additional two minutes.

Add to same pot, collards, bacon, smoked sausage, bay leaves,

thyme, potatoes, beans and peas, and bouillion cubes. Salt and pepper to

taste. Cover and cook over medium heat until potatoes are tender but

firm. When potatoes are tender, dissolve flour in broth to make roux cook

for three minutes and add to soup.

Puffs

3 chicken breasts (cooked and cut into small cubes)

8 oz. cream cheese

1 cup Kale (sauteed and drained)

1/2 cup artichoke hearts (chopped)

1/2 red pepper (chopped)

1/4 cup Parmesan cheese (fresh and grated)

1/2 cup chives (chopped)

3 cloves garlic (minced)

Salt and pepper to taste

1 package of 8 croissant rolls

bread crumbs

butter

Preheat oven to 375 degrees. Bake chicken with olive oil and

garlic then shred or cube and set aside. Cut Kale julianne style, saute`

in butter then set aside. Chop red pepper, grate cheese, chop chives

and mince garlic. Mix above ingredients (except butter and bread

crumbs). Roll out two croissants and bind together. Place one-fourth of

mixture in center and fold up the sides of the croissant. Pinch the sides

together and then twist the top together. Dip the top in butter then in

bread crumbs. Bake 15 to 20 minutes or until golden brown.

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