Kale Me Crazy Homewood AL is a hearty Southern-inspired side dish that turns sturdy kale into something rich, savory, and satisfying. It’s a staple at the Homewood, Alabama spot known for its big flavors, and this version brings that same warmth to your kitchen. The kale is slowly simmered with smoked turkey, garlic, and a touch of vinegar until it’s tender and deeply seasoned—perfect for weeknight dinners or holiday spreads.
Ingredients
- 2 bunches kale (about 1 lb / 450 g), stems removed and leaves chopped
- 1 tbsp olive oil (15 ml)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 smoked turkey wing or 2 smoked turkey legs (about 1 lb / 450 g total)
- 6 cups (1.4 L) low-sodium chicken broth
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 1/4 tsp salt, plus more to taste
- 2 tbsp apple cider vinegar (30 ml)
- 1 tsp hot sauce, optional (like Tabasco)
Instructions
- Wash the kale thoroughly in a large bowl of cold water, swishing to remove grit. Drain and repeat if needed. Remove the tough stems by folding each leaf in half and slicing along the stem; discard stems. Chop the leaves into 1-inch (2.5 cm) pieces. Set aside.
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute until fragrant.
- Add the smoked turkey wing or legs to the pot. Pour in the chicken broth. Stir in the smoked paprika, black pepper, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
- Add the chopped kale to the pot in batches, stirring to wilt each batch before adding more. Once all the kale is in, cover and simmer gently for 30–40 minutes, stirring occasionally, until the kale is tender and the broth is flavorful.
- Remove the turkey pieces to a cutting board. Let cool slightly, then shred the meat, discarding skin and bones. Return the shredded meat to the pot.
- Stir in the apple cider vinegar and hot sauce if using. Taste and adjust seasoning with salt and pepper. Serve hot with a slotted spoon, allowing some broth to come along.
Tips
- If you can’t find smoked turkey, use a smoked ham hock or 4 slices of thick-cut bacon (cooked and crumbled). The flavor will be smokier and slightly saltier; reduce added salt accordingly.
- Kale stems are tough and fibrous—remove them for a pleasant texture. If you prefer a quicker cook, use baby kale and reduce simmering time by 10 minutes.
- Don’t skip the vinegar at the end; it brightens the dish and balances the richness. Start with 1 tablespoon and add more to taste.
- For a vegetarian version, use vegetable broth and a splash of liquid smoke instead of turkey. The flavor will be lighter but still savory.
Serving Suggestions
Serve this kale as a side to cornbread, fried chicken, or roasted pork. It also works well over rice or grits for a hearty main. A drizzle of extra vinegar or hot sauce at the table is welcome.
Variations
- Spicy Kale: Add 1/2 teaspoon crushed red pepper flakes with the garlic for heat.
- Garlicky Kale: Increase garlic to 5 cloves and add a pinch of nutmeg for depth.
- Southern-Style with Bacon: Swap smoked turkey for 6 slices of bacon, cooked and crumbled; use bacon drippings instead of olive oil.
- Collard Greens Twist: Replace kale with collard greens; increase simmering time to 45–50 minutes until tender.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The flavor improves overnight. Reheat on the stovetop over medium-low heat, adding a splash of broth or water to loosen. Alternatively, microwave in 1-minute intervals, stirring between. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use frozen kale instead of fresh? Yes, frozen kale works well. Add it directly to the pot without thawing, and reduce simmering time by 5–10 minutes since it’s already blanched.
How do I make this less salty? Use low-sodium broth and rinse the smoked turkey under cold water before adding. Taste before adding extra salt, as smoked meats are often salty.
Can I make this in a slow cooker? Absolutely. Sauté the onion and garlic first, then transfer everything except the vinegar to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, then shred the turkey and stir in the vinegar.
Is this dish gluten-free? Yes, as long as your broth and hot sauce are certified gluten-free. Check labels on smoked turkey for any additives.
Why does my kale taste bitter? Bitterness can come from overcooking or from using older kale. Simmer just until tender, and balance with the vinegar and a pinch of sugar if needed.
Can I use other greens? Yes, mustard greens or turnip greens work well. Adjust cooking time: mustard greens cook faster (about 20 minutes), turnip greens similar to kale.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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