# Components:
→ Greens
01 - 2 pounds fresh collard greens, stems removed and leaves chopped
→ Meats
02 - 1 pound smoked turkey wings, drumsticks, or necks
→ Vegetables & Aromatics
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
→ Liquid & Seasoning
05 - 5 cups low-sodium chicken broth
06 - 1 tablespoon apple cider vinegar
07 - 1 teaspoon sugar (optional)
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon crushed red pepper flakes (optional)
10 - ½ teaspoon black pepper
11 - ½ teaspoon salt, adjust to taste
→ Optional Enhancements
12 - 2 tablespoons hot sauce, for serving
# Directions:
01 - Thoroughly rinse collard greens in multiple changes of water to remove grit. Drain and set aside.
02 - Place smoked turkey pieces and chicken broth into a large pot or Dutch oven. Bring to a boil over medium-high heat.
03 - Reduce heat to low, cover the pot, and let simmer for 30 minutes to infuse flavor into the broth.
04 - Take out turkey pieces and allow to cool slightly. Shred meat from bones, discarding bones and skin.
05 - In the same pot, add diced onion and minced garlic. Sauté over medium heat for 3 to 4 minutes until softened.
06 - In batches, incorporate chopped collard greens into the pot, stirring after each addition until they begin to wilt.
07 - Return shredded turkey to the pot. Stir in apple cider vinegar, sugar, smoked paprika, crushed red pepper flakes, black pepper, and salt.
08 - Cover and simmer on low heat for 45 minutes, stirring occasionally, until collards are tender and flavors meld.
09 - Adjust seasoning to taste. Serve warm with optional hot sauce accompaniment.
