Tender collard greens cooked with smoky turkey, onions, and seasonings for a flavorful Southern side dish.
# What You'll Need:
→ Meats
01 - 1 pound smoked turkey wings or drumsticks
→ Vegetables
02 - 2 pounds fresh collard greens, stems removed and leaves chopped
03 - 1 large yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 6 cups low-sodium chicken broth
06 - 2 cups water
→ Seasonings
07 - 1 teaspoon salt, plus more to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon crushed red pepper flakes, optional
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon sugar, optional
→ Fats
12 - 2 tablespoons olive oil
# Steps to Follow:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 4 to 5 minutes until softened. Stir in garlic and cook for 1 minute more.
02 - Add smoked turkey to the pot, then pour in chicken broth and water. Bring to a gentle boil, reduce heat, cover, and simmer for 20 to 25 minutes to infuse the broth with smoky flavor.
03 - Add collard greens in batches, stirring until they wilt down. Once all greens are added, season with salt, black pepper, and red pepper flakes if using.
04 - Cover and simmer gently for 45 to 55 minutes, stirring occasionally, until the greens are tender and flavorful.
05 - Remove smoked turkey from the pot. Shred the meat and discard bones and skin. Return the shredded turkey to the greens.
06 - Stir in apple cider vinegar and sugar if using. Taste and adjust seasoning as needed. Serve hot.
