Southern Braised Collard Greens

Ingredients

• 2 large bunches collard greens (about 2 1/2 lb)
• 1 tbsp oil
• 1 medium onion, chopped
• 4 cloves garlic, sliced
• 1 smoked turkey wing or leg (about 1 lb) or 2 smoked ham hocks
• 4 cups chicken broth
• 2 tbsp apple cider vinegar
• 1 tsp brown sugar
• 1/2 tsp red pepper flakes
• salt and black pepper
• hot sauce, to serve

Steps

1. Strip the collard leaves from the thick stems. Wash the leaves well in a sink of cold water, lift out, stack, roll and cut into 1-inch ribbons.
2. Heat the oil in a Dutch oven over medium heat and cook the onion until soft, 6 minutes. Add the garlic for 1 minute.
3. Add the smoked turkey and broth and bring to a simmer. Cover and cook 20 minutes to flavor the broth.
4. Add the collards a few handfuls at a time, letting each batch wilt. Stir in the vinegar, brown sugar and pepper flakes.
5. Cover and simmer gently 45 to 60 minutes, stirring occasionally, until the greens are very tender.
6. Pull the meat off the turkey, chop it, and return it to the pot. Season with salt and pepper and serve with hot sauce.

TipCollards hold grit, so wash them twice; lift the leaves out of the water rather than pouring it off.