Collard Greens
Yields: 2 qt.
Prep Time: 5 mins
Total Time: 3 hrs
Ingredients:
1 lb. smoked turkey legs (about 2)
1 Tbsp. olive oil
1 large sweet onion, chopped
4 garlic cloves, finely chopped
2 tsp. kosher salt, plus more to taste
1 tsp. Paprika
1/2 tsp. ground black pepper
1/2 tsp. crushed red pepper flakes
1 qt. chicken broth
3 Tbsp. apple cider vinegar, plus more to taste
1 Tbsp. granulated sugar
1 (2-lb.) bag chopped fresh collard greens
Hot pepper sauce, to serve
Directions:
In a large pot, cover the turkey legs in 2 quarts of water. Bring the turkey legs to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, until the turkey is tender and falling off the bone, about 1 ½ hours.
Remove the turkey legs from the stock and strain the stock into a large bowl through a fine mesh sieve. When the turkey is cool enough to handle, remove the bones and skin and shred the meat into bite-sized pieces.
In the same large pot, heat the olive oil over medium heat. Add the onion, garlic, salt, paprika, black pepper, and red pepper flakes. Cook, stirring frequently, until lightly golden, 3 to 4 minutes. Add the chicken broth, vinegar, sugar, and the strained smoked turkey stock.
Add the greens one handful at a time, stirring until wilted. Fold in the shredded turkey. Add water until it just covers the greens. Cover and cook until the greens are tender, 45 minutes to 1 hour. Remove the lid and simmer until the liquid is slightly reduced, 10 minutes. Taste for salt and vinegar.
Serve hot, with pepper sauce, if you like.
Notes:
Tip: Don’t worry about simmering these greens too long! The longer they simmer, the better they will be in the end.
Recipe courtesy of The Pioneer Woman.com
