# What You’ll Need:
→ Greens
01 - 2 lbs collard greens, stems removed and leaves chopped
→ Meats
02 - 1 lb smoked turkey wings or legs
→ Vegetables
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
→ Liquids
05 - 6 cups low-sodium chicken broth or water
→ Seasonings
06 - 1 ½ teaspoons kosher salt, plus more to taste
07 - ½ teaspoon black pepper
08 - ½ teaspoon crushed red pepper flakes (optional)
09 - 1 teaspoon smoked paprika
10 - 1 tablespoon apple cider vinegar
→ Fats
11 - 2 tablespoons olive oil
# How To Make:
01 - Rinse the collard greens thoroughly, removing any grit. Chop into bite-sized pieces and set aside.
02 - Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion and sauté for 4 to 5 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
03 - Add the smoked turkey wings or legs to the pot. Pour in the chicken broth and bring the mixture to a boil.
04 - Stir in kosher salt, black pepper, smoked paprika, and crushed red pepper flakes if using.
05 - In batches, add the collard greens to the pot, allowing each addition to wilt slightly before adding more.
06 - Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally, until the greens are tender and infused with flavor.
07 - Remove the turkey from the pot. Discard skin and bones, shred the meat, and return it to the greens.
08 - Stir in apple cider vinegar. Taste and adjust seasoning as desired.
09 - Serve hot, ladling some cooking liquid over the greens.
