Total Steps
7
Ingredients
6
Tools Needed
3
Ingredients
- 1 bunch of <a href="/NTFCDX36">Kale,</a> stalk removed and shredded into bite sized pieces
- 1 pound Navy or <a href="/4D8WPYGZ">Great Northern Beans </a>soaked overnight
- 1 package of <a href="/38TGV2ZG">Turkey Wings </a>or <a href="/RRD737LC">Drumsticks </a>(About 3 lbs.)
- 2 quart of <a href="/ZYD5YGV2">Chicken Stock </a>or <a href="/K862847Y">Broth</a>
- 1 can of No <a href="/XBPNFKYS">Salt </a>Added <a href="/8X4J45TL">Tomatoes</a>
- 1 <a href="/YCPMHNRB">Onion </a>Finely Diced
Instructions
Step 1
Lightly <a href="/6BTCX64M">coat </a>the bottom of a dutch oven with olive oil. When hot,<a href="/D434P8MH"> brown</a> the turkey in batches. Remove the turkey from the dutch oven and place onto <a href="/ZJ3WDM5Q">a plat</a>e.
Step 2
Add the onion to the dutch oven. <a href="/DPSVTKVY"> Salt</a> generously, and scrape the<a href="/D434P8MH"> browned</a> bits from the bottom of the pan. Once soft, add turkey back in.
Step 3
Also add 1 Quart of stock or broth with beans and tomatoes.
Step 4
Bring to a boil, then lower <a href="/XZFHRHHF">heat </a>to low and <a href="/GFSF4J5F">simmer </a>with lid on for 2 hours.
Step 5
Remove the turkey. Let<a href="/GZFHJC5K"> cool</a>, remove skin, then<a href="/QMX3H88P"> shred</a> with 2 forks. Add back t<a href="/7NRWTTFN">o sou</a>p.
Step 6
Bring <a href="/XZFHRHHF">heat </a>back up to medium high. Add kale a little at a time with the other quart of stock or broth.
Step 7
<a href="/H7TNTGFZ">Season </a>generously with <a href="/DPSVTKVY">salt </a>and pepper, a dash of Louisiana hot sauce, and sherry (all optional).