# What You'll Need:
→ Greens
01 - 2 pounds fresh collard greens, washed, stems removed, and chopped
→ Meats
02 - 1 pound smoked turkey wings or legs
→ Vegetables & Aromatics
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
→ Liquids
05 - 6 cups low-sodium chicken broth
06 - 1 tablespoon apple cider vinegar
→ Spices & Seasonings
07 - 1 teaspoon salt, adjust to taste
08 - ½ teaspoon freshly ground black pepper
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - 1 teaspoon sugar (optional)
→ Oils
11 - 2 tablespoons olive oil
# Directions:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until softened, then add minced garlic and cook for an additional minute.
02 - Add smoked turkey wings or legs to the pot, pour in chicken broth, and bring the mixture to a boil.
03 - Reduce heat to low, cover, and simmer for 30 minutes to allow the broth to develop a smoky flavor.
04 - In batches, stir in the chopped collard greens, letting each batch wilt before adding the next.
05 - Incorporate apple cider vinegar, salt, black pepper, red pepper flakes (if using), and sugar (if using). Stir well to combine.
06 - Cover and cook on low heat for 45 to 60 minutes, stirring occasionally until the greens are tender and the flavors meld.
07 - Remove turkey pieces from the pot, shred the meat discarding bones and skin, then return shredded meat to the pot and stir. Adjust seasoning as needed.
08 - Ladle the collard greens and broth into bowls and serve hot, accompanied by pot liquor.
