Title: Sheila's three mixed greens
 Categories: New import
      Yield: 4 Servings
 
      2    (1 pound) smoked turkey
           Wings, chopped into
           Lg pieces
      2 c  Water
      1 lb Collard greens (see note)
      1 lb Turnip greens
      1 lb Dark curly kale
      3 c  Beef broth
      1 tb Cider vinegar
      1 ts Granulated sugar
    1/8 ts Crushed hot red pepper
           Flakes, or to taste
 
  In a 5 quart soup pan, bring turkey wings and water to a boil over
  high heat. Reduce heat to medium-low and simmer, covered, for 1 hour.
  In a large sink of lukewarm water, agitate collard and turnip greens
  and kale to remove any hidden grit. Carefully lift greens out of the
  water and transfer to a colander. In a sink of fresh water, repeat
  procedure until greens are grit free. Discard thick stems; chop
  greens coarsely. Increase heat under turkey wings to medium high; add
  one third of greens to the pot. Cover and let the greens wilt, about
  5 minutes; stir greens down. Repeat with 2 more batches until all the
  greens fit into the pot. Stir in broth, vinegar, sugar and red pepper
  flakes and bring to a boil. Reduce heat to medium-low and partially
  cover. Cool, stirring occasionally, until greens are very tender,
  about l hour. Leave turkey wing chunks as they are, or remove turkey
  meat from the bones and skin, chop meat coarsely and return to
  greens. Using a slotted spoon, transfer greens and turkey to a
  serving bowl. Use pot liquor as a dip for hot corn bread. Makes 6
  servings.
  
  Note: Use any combination of available fresh greens for the ones
  listed.
  
  Per serving: Calories 154 Fat 5g Cholesterol 48mg Sodium 487 Percent
  calories from fat 27%