Collard Greens

1. 1
   prep · ~10 min

   Prep the collard greens.

   Wash the collard leaves thoroughly. Strip the tough stems from the center of each leaf. Stack several leaves, roll tightly into a cigar shape, and slice crosswise into thin ribbons. Set aside.

   TIPDon't discard the stems — chop them finely and add to soups or quick pickles for zero-waste cooking.
2. 2
   saute · ~8 min

   Sauté the aromatics.

   1.Heat the oil in a large pot over medium heat.

   2.Add the diced onion and cook until translucent and edges start to brown (5-7 min).

   3.Add the minced garlic and red pepper flakes and cook until fragrant (1 min).
3. 3
   simmer · ~125 min

   Simmer the greens with smoked turkey.

   1.Add the water, smoked turkey wing, salt, and pepper to the pot. Bring to a boil.

   2.Gradually add the collard ribbons in handfuls, stirring as they wilt to fit into the pot.

   3.Reduce heat to low, cover, and simmer until greens are very tender (2 to 2½ hours). Stir occasionally and add a splash more water if the pot gets dry.

   TIPLow and slow is the secret — don't rush. The greens should be silky and the liquid reduced to a rich, concentrated potlikker.
4. 4
   prep · ~5 min

   Remove and shred the smoked turkey.

   1.Using tongs, transfer the smoked turkey wing from the pot to a cutting board.

   2.When cool enough to handle, discard skin and bones. Shred the meat finely.

   3.Return the shredded meat to the pot and stir into the greens.
5. 5
   mix · ~1 min

   Finish with vinegar and adjust seasoning.

   Stir in the apple cider vinegar. Taste the potlikker and adjust salt and pepper if needed.

   TIPThe vinegar brightens the whole dish — don't skip it. A dash of hot sauce at the table also works beautifully.
6. 6
   serve

   Serve the collard greens hot.

   Spoon into bowls, making sure each serving gets plenty of potlikker. Serve alongside your main dish.

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