Classic Southern-Style Greens

1. 1
   prep

   Prep the collard greens.

   1.Wash each collard leaf under cold running water to remove all grit.

   2.Fold each leaf in half along the stem, then slice off the thick stem.

   3.Stack several leaves, roll tightly into a cigar shape, and slice crosswise into 2-inch ribbons.

   TIPRemoving the thick center stem keeps the greens tender. No one likes a chewy, fibrous bite.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Place a large pot or Dutch oven over medium heat and add the oil.

   2.Add the chopped onion and cook, stirring, until softened and translucent (about 4-5 minutes).

   3.Add the minced garlic and cook until fragrant (about 30 seconds).
3. 3
   simmer · ~5 min

   Add greens, turkey, and water. Bring to a simmer.

   1.Add the chopped collard greens to the pot in handfuls, letting each batch wilt slightly before adding more.

   2.Nestle the smoked turkey leg into the greens.

   3.Pour in the water. Bring to a boil, then reduce heat to low.

   TIPThe greens will shrink dramatically as they cook. Don't worry if the pot looks overfull at first.
4. 4
   simmer · ~100 min

   Simmer low and slow until silky tender.

   1.Cover the pot and cook on low heat for 1.5 to 2 hours, stirring occasionally.

   2.Check the water level halfway through; add a splash more if the pot looks dry.

   3.After 1.5 hours, test a piece of stem—it should be soft and velvety, not chewy.

   TIPLow and slow is the secret. Rushing with high heat makes the greens tough and the broth bitter.
5. 5
   mix · ~5 min

   Shred the turkey and finish the greens.

   1.Remove the smoked turkey leg from the pot. Using two forks, shred the meat, discarding the bone.

   2.Return the shredded meat to the pot.

   3.Stir in the apple cider vinegar, pinch of sugar, red pepper flakes, and black pepper.

   4.Taste the broth and add salt only if needed—the smoked turkey already provides saltiness.

   TIPThe apple cider vinegar brightens the long-cooked flavor. Add it at the end to keep its tang fresh.
6. 6
   serve

   Serve with plenty of pot likker.

   Ladle the greens into bowls, making sure each serving gets a generous spoonful of the rich broth. Serve with hot sauce on the side.

   TIPSave the leftover pot likker. It's delicious sopped up with cornbread or as a base for bean soup.

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