Serves 8-10
Recipe from (Crown). This version uses a smoked turkey leg rather than the traditional ham hock — adding plenty of flavor but much less fat.
Ingredients
1 smoked turkey leg
1 bay leaf
1 onion, quartered
3 quarts water
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
6 cloves garlic, minced
2 bunches collard greens, well washed, large ribs removed, torn into bite-size pieces
Salt and freshly ground black pepper
Hot sauce, for serving
Apple cider vinegar, for serving
Directions
In a large pot, place the smoked turkey leg, bay leaf, quartered onion and water. Bring to a boil and simmer for about an hour, uncovered. Strain the stock into a large container and set the leg aside to cool. Discard the onion and bay leaf.
In a large pot over medium-high heat, drizzle in the olive oil. Add the chopped onion and garlic and cook until translucent, 5 to 7 minutes. Add the collard greens and strained stock and bring to a boil. Lower the heat and cook for about 40 minutes, uncovered, stirring occasionally.
Remove the meat from the turkey leg and add it to the pot during the last 5 minutes of cooking. Season with salt and pepper.
Serve with your favorite hot sauce and a splash of apple cider vinegar.
