thepioneerwoman5.0
Collard Greens
Southern-style collard greens are stewed with smoked turkey, onion, red pepper flakes, and vinegar. Eating veggies has never been easier thanks to this recipe!
👥 2 Servings⏱️ Prep & Cook: 3h⏳ Prep: 5 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
In a large pot, cover the turkey legs in 2 quarts of water. Bring the turkey legs to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, until the turkey is tender and falling off the bone, about 1 ½ hours.
2
Remove the turkey legs from the stock and strain the stock into a large bowl through a fine mesh sieve. When the turkey is cool enough to handle, remove the bones and skin and shred the meat into bite-sized pieces.
3
In the same large pot, heat the olive oil over medium heat. Add the onion, garlic, salt, paprika, black pepper, and red pepper flakes. Cook, stirring frequently, until lightly golden, 3 to ⏱️ 4 minutes. Add the chicken broth, vinegar, sugar, and the strained smoked turkey stock. Add the greens one handful at a time, stirring until wilted. Fold in the shredded turkey. Add water until it just covers the greens. Cover and cook until the greens are tender, ⏱️ 45 minutes to ⏱️ 1 hour. Remove the lid and simmer until the liquid is slightly reduced, ⏱️ 10 minutes. Taste for salt and vinegar.
4
Serve hot, with pepper sauce, if you like.
Hot pepper sauce, to serve
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