Spicy Southern Collard Greens with Sweet Maple Cornbread

Spicy Southern Collard Greens

Ingredients:

• 2 tablespoons olive oil
• 2 smoked turkey wings or legs
• 1 onion, halved
• 1 quart chicken broth
• 1 teaspoon red chili flakes
• 1 teaspoon salt
• 2 tablespoons white vinegar
• 2 pounds fresh collard greens, washed, stems removed and roughly chopped
• 6 cloves garlic

Directions:

1. Heat the olive oil in a large pot over medium high heat. Add the turkey pieces and brown on both sides, about 6 to 8 minutes. Add the onion, cut sides down, and brown, about 5 to 6 minutes.
2. Stir in the chicken broth. Season with chili flakes, salt, and vinegar. Bring to a boil, and then turn down the heat to a simmer. Adjust seasoning, if desired.
3. Add the collard greens and garlic cloves, stir to combine and cover. Cook until greens are tender, approximately 35 to 45 minutes. Remove the onion halves, garlic cloves, and turkey pieces, for a better presentation. Transfer the greens to a serving bowl.

Sweet Maple Cornbread:

Ingredients:

• Cooking spray
• 1 cup cornmeal
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 4 tablespoons maple syrup
• 2 teaspoons salt
• 1/4 cup oil
• 2 eggs
• 1 cup milk
• 2 tablespoons butter, softened

Directions:

1. Heat the oven to 375 degrees F. Coat an 8 by 8 inch baking pan with cooking spray.
2. In a large bowl, whisk together all the ingredients except the butter and pour into the pan. Bake for 18 to 20 minutes. Test doneness by inserting a toothpick or knife into the center. Cornbread should be a beautiful golden brown.
3. Remove from oven and brush with butter. Serve immediately.