Servings: Serves 6–8
Ingredients 1 to 2 pounds chicken wings , 10 pieces4 cups chicken stock1 onion , chopped4 cloves garlic , minced1 1/2 cup canned stewed tomatoes1 teaspoon ground turmeric1 teaspoon ground cumin1 teaspoon dried oreganoSalt to taste' ' Fresh ground pepper to taste4 potatoes , peeled and cubed2 cans black-eyed peas3 chicken sausages ' ' or turkey cut into pieces2 pieces turkey bacon , chopped6 cups collard greens , cleaned and choppedLouisiana hot sauce to taste
In a soup pot, add the chicken wings and stock. Then add the chopped onions, garlic and spices and bring to a boil. Reduce the heat, add the tomatoes and crush with your hands. Season with salt and pepper to taste, and simmer. When the wings are tender, add the potatoes, black-eyed peas, sausage, turkey bacon and greens.
Simmer for 30 minutes, remove the wings and allow them to cool. Remove the chicken meat from the bones, and add to the soup. Season with hot sauce and serve with cornbread for a real Southern-style treat!
From Back to the Table by Art Smith