Name: Southern Collard Greens
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 large yellow onion (diced); 4 clove garlic cloves (minced); 1.5 pound smoked turkey wings or legs; 6 cup low-sodium chicken broth; 2 pound collard greens (about 3 bunches, stems removed, leaves sliced into 1-inch ribbons); 2 tablespoon apple cider vinegar; 1 tablespoon light brown sugar; ½ teaspoon red pepper flakes; ½ teaspoon black pepper; kosher salt, to taste; hot sauce, for serving

Instructions

Aromatics
Aromatics:
Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add 1 diced onion and cook for 5 minutes, then add 4 minced garlic cloves for 30 seconds.
Simmer the turkey
Simmer the turkey:
Add 1½ pounds smoked turkey and 6 cups chicken broth. Bring to a boil, then cover and simmer for 45 minutes to build a smoky broth.
Add the greens
Add the greens:
Add the 2 pounds sliced collard greens a few handfuls at a time, stirring until each batch wilts. Stir in 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, ½ teaspoon red pepper flakes, and ½ teaspoon black pepper.
Braise
Braise:
Cover and simmer for 45 to 60 minutes, stirring occasionally, until the greens are very tender.
Finish and serve
Finish and serve:
Remove the turkey, pull the meat from the bones, chop it, and return it to the pot. Taste and season with kosher salt only if needed, then serve the collard greens with their pot likker and hot sauce on the side.

Tips

Wash collards thoroughly in a sink full of cold water; grit hides in the leaves. Smoked ham hocks are a classic swap for smoked turkey. To slice quickly, stack 6 to 8 leaves, roll them tightly, and cut across into ribbons.