Collard Greens with Smoked Turkey

Instructions

1. 1

   Prepare the Broth: In a large heavy-bottomed pot or Dutch oven, combine the smoked turkey, chopped onion, minced garlic, chicken broth, red pepper flakes, and 2 cups of water. Bring to a rolling boil.

2. 2

   Simmer the Meat: Reduce the heat to medium-low, cover, and let the broth simmer for 45 to 60 minutes until the smoked turkey is tender and the liquid is highly flavorful.

3. 3

   Prep the Greens: While the broth simmers, thoroughly wash the collard greens in several changes of cold water to remove all grit. Remove the tough center stems and roughly chop or tear the leaves into bite-sized pieces.

4. 4

   Add Greens to the Pot: Add the chopped collard greens to the pot in batches, letting them wilt slightly before adding more.

5. 5

   Slow Cook: Stir in the apple cider vinegar. Cover the pot and simmer over low heat for 1 to 1.5 hours, stirring occasionally. The greens are ready when they are meltingly tender and dark green.

6. 6

   Finish and Serve: Remove the smoked turkey, shred the meat from the bone, and return it to the pot. Taste the pot liquor (the cooking liquid) and adjust seasoning with salt and pepper before serving.