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