In this recipe, the greens are delectable, but you’ll flip for the smoked turkey potlikker at the bottom.
Braised Collards with Smoked Turkey
Makes 8 Cups
Ingredients
- 1 tablespoon olive oil
- 2 smoked turkey legs
- 1 large yellow onion, thinly sliced
- 1 tablespoon thinly sliced garlic
- 1 tablespoon finely chopped fresh ginger
- 1 pound chopped fresh collard greens
- 6 cups turkey or chicken broth
- 2 tablespoons white distilled vinegar
- 1 teaspoon kosher salt
- ⅛ teaspoon crushed red pepper
- Hot sauce and cornbread, to serve
Instructions
- In a large stockpot, heat oil over medium heat. Add turkey legs, and cook, turning occasionally, until browned on all sides. Remove from pot.
- Add onion, garlic, and ginger to pot; cook over medium heat until softened and aromatic, about 4 minutes. Add greens and broth, and return turkey legs to pot; bring to a boil. Reduce heat, cover, and simmer until greens and turkey legs are tender, about 1½ hours.
- Remove turkey legs; let cool enough to handle. Remove meat from turkey legs, discarding skin and bones. Return turkey to collards. Stir in vinegar, salt, and red pepper, and cook, uncovered, for 15 minutes. Serve with hot sauce and cornbread.
