Fall off the bone tender smoked turkey gives collard greens an unbelievable flavor. This isn't a quick weeknight meal; this is a soul-satisfying side worthy of a special event. Try this recipe from Kevin Sbraga, chef and owner of The Fat Ham in Philadelphia.
- 2 pounds smoked turkey legs (available at many butcher shops)
- 4 quarts chicken stock
- 3 bunches collard greens
- 3 1/4 tablespoons white distilled vinegar
- 3 ¼ tablespoons apple cider vinegar
- 0.5 yellow onion, minced
- 10 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 cups reduced smoked turkey stock
- 2 tablespoons vegetable oil
- 1 tablespoon demi glace (a brown sauce available in the soup section of grocery stores)
- Salt, to taste
Place the smoked turkey in a large stock pot with the chicken stock and bring to a boil. Once at a boil, reduce to a gentle simmer and allow the meat to simmer until it falls off the bone, about 1 1/2- 2 hours.
Strain the stock. Pull the meat from the bones and save as a garnish for the collard greens.
Remove the stem from each collard green and discard. Rip the leaf in half and place in a deep bucket. Clean all the leaves, repeating this process. Cover with cold water and wash until the water runs clear 4-5 times.
In a large stock pot, begin to sweat the onion, garlic, and red pepper flake until translucent and tender. Season with salt. Add both vinegars and simmer until reduced by half.
Add in the chicken/turkey stock and demi glace. Bring to a boil. Add collard greens. Reduce to low heat and cover. Allow to cook for 4-5 hours or until the collard greens are tender.
Spoon greens and stock in a bowl, top with smoked turkey, and serve.