# What Goes In:
→ Produce
01 - 2 pounds fresh collard greens, stems removed, chopped
02 - 1 large yellow onion, diced
03 - 4 cloves garlic, minced
→ Meats
04 - 1 pound smoked turkey wings, drumsticks, or necks
→ Liquids
05 - 6 cups low-sodium chicken broth or water
→ Seasonings
06 - 1 teaspoon salt, or to taste
07 - 1/2 teaspoon freshly ground black pepper
08 - 1/2 teaspoon crushed red pepper flakes (optional)
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon sugar
11 - 1 bay leaf
→ Fats
12 - 2 tablespoons olive oil
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
02 - Add smoked turkey pieces to the pot, pour in chicken broth, and add bay leaf. Bring to a boil, then reduce heat to simmer uncovered for 30 minutes to infuse flavor.
03 - Add chopped collard greens gradually, stirring to wilt each batch. Once incorporated, mix in salt, black pepper, red pepper flakes if desired, apple cider vinegar, and sugar.
04 - Cover and simmer on low heat for 45 minutes, stirring occasionally, until collard greens are tender and flavors are well blended.
05 - Remove smoked turkey pieces, shred the meat from bones, return meat to pot, and discard bones and bay leaf.
06 - Taste and adjust seasoning as needed. Serve hot, optionally with additional apple cider vinegar or hot sauce.
