Slow-Cooked Collard Greens with Smoked Turkey

Slow-Cooked Collard Greens with Smoked Turkey ingredients

• 2 lbs fresh collard greens
• 1 count smoked turkey leg or wing
• 1 tbsp vegetable oil
• 1 medium yellow onion
• 3 cloves garlic
• 4 cups chicken broth
• 2 tbsp apple cider vinegar
• 1 tsp brown sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• to taste hot sauce (optional)

How to make Slow-Cooked Collard Greens with Smoked Turkey

1. Prepare the collard greens: rinse them thoroughly under cold water, paying close attention to the underside of the leaves. Remove the tough stems by folding the leaf in half lengthwise and tearing or cutting the stem out. Stack the leaves, roll them tightly, and slice into 1-inch ribbons (chiffonade). Set aside.
2. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium-high heat. Add the smoked turkey leg or wing and sear for about 5 minutes per side until lightly browned. This step deepens the smoky flavor. Remove the turkey from the pot and set aside.
3. Reduce the heat to medium. Add the chopped yellow onion to the pot and sauté for 5-7 minutes, stirring occasionally, until it has softened and turned translucent.
4. Stir in the minced garlic and 1/2 tsp red pepper flakes. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
5. Add the prepared collard greens to the pot. It will look like a lot, but they will cook down significantly. Stir to combine with the onions and garlic, letting them wilt slightly for a few minutes.
6. Pour in the 4 cups of chicken broth, 2 tablespoons of apple cider vinegar, and 1 tsp brown sugar. Season with 1/2 tsp salt and 1/4 tsp black pepper. Return the seared smoked turkey to the pot, nestling it into the greens.
7. Bring the liquid to a simmer, then reduce the heat to low. Cover the pot tightly and let the collard greens braise for 1 hour 45 minutes to 2 hours, or until the greens are incredibly tender. Stir occasionally to ensure even cooking.
8. After braising, carefully remove the smoked turkey from the pot. Shred the meat from the bone using two forks, discarding the bone and any skin or gristle. Return the shredded turkey meat to the pot with the collard greens.
9. Stir the greens and turkey to combine. Taste and adjust seasonings as needed, adding more salt, pepper, or a dash of hot sauce if desired. Serve the slow-cooked collard greens hot, with plenty of savory pot liquor (the cooking liquid) alongside.

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