Ingredients
2 lbs fresh collard greens
2 smoked turkey wings
4 - 6 slices bacon (to build flavor)
1 medium onion, finely chopped
1 tbsp minced garlic
4 cups chicken broth
1 tbsp apple cider vinegar
1 - 2 tbsp collard greens seasoning (Spice Kings by Keith Lorren)
2 tsp garlic and herb
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
1 tsp cayenne pepper
1 tsp red pepper flakes (optional for spice)
Salt and black pepper to taste
Directions
Step 1
Wash the collard greens thoroughly to remove any dirt or grit. Cut out the thick stems in the center of each leaf and discard. Stack the leaves, roll them tightly, and slice into 1-inch wide strips.
Step 2
In a large pot or Dutch oven, cook the bacon over medium-low heat until fat is rendered. Once the bacon is done, remove and set aside, but leave the rendered fat in the pot.
Step 3
Add the sliced collard greens to the pot, stirring to coat them in the bacon fat. Add the chopped onions and minced garlic. Pour in the chicken broth, and bring to a simmer.
Step 4
Add the vinegar, seasonings, and turkey wings to pot. Cover and simmer the greens on low for 1 1/2 hours, or until tender.
Step 5
Remove turkey wings from pot and chop or shred the meat of just one (recommended) then add the shredded meat back to the pot.
Step 6
Taste and adjust seasonings. Add salt, pepper, or vinegar as needed. Allow to simmer for additional 45-60 mins.
Step 7
If you prefer your greens with more liquid (called "pot liquor"), add extra broth.
Step 8
For added flavor, some people like to add a little hot sauce or a splash of Worcestershire sauce.
