Southern Collard Greens Classic (Stampa)

Hearty southern collard greens simmered with smoked turkey and a tangy vinegar finish for deep, soulful taste.

# Ingredienti:

→ Greens

01 - 2 large bunches fresh collard greens, vibrant and free of yellowing

→ Seasonings and Aromatics

02 - 1/4 cup white distilled vinegar, for washing and flavor
03 - 1 tablespoon coarse kosher or sea salt, for cleaning greens
04 - 2 tablespoons extra virgin olive oil
05 - 1 large onion, finely diced
06 - 3 cloves garlic, minced
07 - 1/2 teaspoon red pepper flakes, adjustable to taste
08 - 1 teaspoon applewood smoked salt
09 - Freshly cracked black pepper, to taste

→ Broth and Meat

10 - 6 cups low sodium chicken broth
11 - 1 smoked turkey leg or wing, fully cooked

# Istruzioni:

01 - Fill a large sink or basin with cool water, adding vinegar and salt. Scrub the collard leaves thoroughly to remove grit, soak for 20 minutes, then drain and repeat rinsing until water runs clear. Rinse each leaf individually before tearing.
02 - Fold each leaf lengthwise and remove the thick central stem. Discard stems or reserve for another use. Tear leaves into bite-sized pieces for even cooking and ease of eating.
03 - Heat olive oil in a large heavy pot over medium heat. Add diced onions and cook until golden and softened, about 8 minutes. Stir in garlic and red pepper flakes, cooking briefly until fragrant without browning the garlic.
04 - Pour chicken broth into the pot and nestle in the smoked turkey leg. Bring to a gentle boil, allowing the broth to absorb smoky flavors.
05 - Add the prepared greens to the pot, pressing down gently to submerge. Reduce heat to low and simmer covered for at least one hour, stirring occasionally to ensure even cooking. Adjust cooking time until greens are tender to preference.
06 - Taste and adjust seasoning. If broth is too strong, add a splash of water. Stir in vinegar, smoked salt, and freshly cracked black pepper. Serve hot with pieces of smoked turkey and optional hot sauce.

# Note utili:

01 - Double washing and soaking the greens ensures removal of grit for the cleanest flavor.
02 - Slow simmering is key to tender, richly flavored greens—avoid rushing this step.
03 - Smoked turkey provides authentic southern depth, but smoked ham hock or bacon are traditional alternatives.
04 - For vegetarian adaptation, omit smoked meat and add smoked paprika or liquid smoke for flavor.

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