Southern Collard Greens w/ Smoked Turkey

Southern collard greens with smoked turkey simmered slowly with onions, garlic, red pepper, & vinegar leaving a delicious pot liquor

📝 Ingredients

• 2 bunch of collard greens (de-stemmed, chopped and cleaned)
• 1/2 onion (sliced)
• 2 tsp smoked sweet paprika
• 4-5 cups of homemade broth or low-sodium chicken stock
• 1 /2 tsp red pepper flakes
• 1/2 cup apple cider vinegar
• 1 tbsp molasses
• 1 large white onion (halved)
• 2 bay leaves
• 2-3 sprigs fresh herbs
• 1/2 large onion (charred)
• 3 garlic cloves (diced)
• 1 whole ear of corn (husks removed)
• 2 large carrots (halved)
• 2 celery stems (halved)
• 2-3 fully cooked (smoked turkey wings or 1 smoked turkey leg)
• 1/2 tbsp kosher salt
• 1/2 tbsp black pepper

👨‍🍳 Instructions

1. 1--- For the onion ---
2. 2Turn cooktop burner to highest settings. Place onion halved side down and burn to a char. Flip and char the other side
3. 3--- For the Homemade Stock ---
4. 4Add 7-8 cups of water to a large stock pot.
5. 5Add smoked turkey, charred onion, corn, carrots, celery, bay leaf, garlic, salt, and pepper, bring to a boil, then simmer for at least 2 hours. I simmer mine from anywhere between 12-24 hours.
6. 6Let the stock cool. Strain the stock into a large bowl. Pull the smoked turkey meat off the bones and reserve for later. Let stock sit overnight in the fridge.
7. 7--- Make the greens ---
8. 8In a large pot, add a tablespoon of olive oil and the sliced onions. Season with half the paprika. Saute until tender.
9. 9Add in the broth, red pepper flakes, greens, molasses, vinegar, and smoked turkey meat pieces. Bring to a boil and then reduce heat to simmer for about an hour. Halfway through add the remaining paprika.
10. 10Season to your preference with more paprika, salt, pepper if you feel the need, but the flavor from the stock should be enough.