# What You'll Need:
→ Greens
01 - 2 lbs fresh collard greens, stems removed and leaves chopped
→ Meats
02 - 1 lb 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 tbsp apple cider vinegar
07 - 1 tsp sugar (optional)
08 - 1 tsp smoked paprika
09 - 1/2 tsp crushed red pepper flakes (optional)
10 - 1/2 tsp black pepper
11 - 1/2 tsp salt, adjust to taste
→ Optional Enhancements
12 - 2 tbsp hot sauce, for serving
# How to Make It:
01 - Rinse collard greens thoroughly in several changes of water to remove all grit. 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 develop a rich broth.
04 - Remove turkey from broth and allow to cool slightly. Shred meat from bones, discarding bones and skin.
05 - Add diced onion and minced garlic to the broth. Cook over medium heat for 3 to 4 minutes until softened.
06 - In batches, incorporate chopped collard greens into the pot, stirring 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 cook on low heat for 45 minutes, stirring occasionally, until greens are tender and flavors meld.
09 - Taste and adjust seasoning as desired. Serve hot with optional hot sauce.
