# Ingredient List:
→ 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
# Steps:
01 - Rinse collard greens thoroughly in several changes of water to remove grit, then drain and set aside.
02 - Place smoked turkey pieces and chicken broth in a large pot or Dutch oven, bring to a boil over medium-high heat.
03 - Reduce heat to low, cover, and simmer for 30 minutes to infuse the broth with smoky flavor.
04 - Remove turkey pieces from the pot, let cool slightly, then shred meat from bones; discard bones and skin.
05 - Add diced onion and minced garlic to the pot and cook over medium heat for 3 to 4 minutes until softened.
06 - Add chopped collard greens in batches, stirring until they wilt evenly.
07 - Return shredded turkey to the pot, then stir in apple cider vinegar, sugar, smoked paprika, red pepper flakes, black pepper, and salt.
08 - Cover and simmer on low heat for 45 minutes, stirring occasionally, until greens are tender and flavorful.
09 - Taste and adjust seasoning as needed. Serve warm with hot sauce if desired.
