Braised Collards with Smoked Turkey
Serves: 8 cups
 
Ingredients
  • 1 tablespoon olive oil
  • 2 smoked turkey legs
  • 1 large yellow onion, thinly sliced
  • 1 tablespoon thinly sliced garlic
  • 1 tablespoon finely chopped fresh ginger
  • 1 pound chopped stemmed fresh collard greens
  • 6 cups turkey or chicken broth
  • 2 tablespoons distilled white vinegar
  • 1 teaspoon kosher salt
  • 1⁄8 teaspoon crushed red pepper
  • Hot sauce and cornbread, to serve
Instructions
  1. In a large stockpot, heat oil over medium heat. Add turkey legs, and cook, turning occasionally, until browned on all sides. Remove from pot.
  2. Add onion, garlic, and ginger to pot; cook over medium heat, stirring occasionally, until softened and aromatic, about 4 minutes. Add greens and broth, and return turkey legs to pot; bring to a boil. Reduce heat, cover, and simmer until greens and turkey legs are tender, about 1 1⁄2 hours.
  3. Remove turkey legs; let cool enough to handle. Remove meat from turkey legs, discarding skin and bones. Return meat to greens mixture. Stir in vinegar, salt, and red pepper, and cook, uncovered, for 15 minutes. Serve with hot sauce and cornbread.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/braised-collards-with-smoked-turkey/