2 lb collard greens, shredded*
2 quarts chicken or turkey stock
4 cloves garlic, sliced
3 smoked turkey legs
2 onions, diced
2 bay leaves
1/2 cup apple cider vinegar
2 tablespoons canola oil
1 tablespoon crushed red pepper flakes
freshly ground black pepper
1 1/2 lb bite-sized baby potatoes
In a large (at least 8 quart) pot, heat the oil. Saute the onions, garlic, and bay leaves until the onions are soft but not browned, about 10 minutes. Add the broth, vinegar, turkey legs, salt, pepper, pepper flakes. Bring to a boil, skimming off anything that rises to the surface. Reduce heat and simmer 1 hour. Remove the turkey legs and pick off all of the meat. Reserve the meat, discard the bones.
Add the greens, return to a boil. Stir so all of the greens are coated in broth and starting to wilt. Reduce heat, add the turkey meat back in and the potatoes. Cook for 1 hour or until the potatoes are fork-tender.
*I buy mine pre-shedded. If this is unavailable to you, cut them into 1/4 inch wide strips, spine (ribs) and all.
Yield: approximately 10 servings. Extras freeze well. (Honestly! I made this and wrote up the post a couple of weeks ago and just had some for dinner yesterday--I just put the frozen greens in a pan and simmered until warmed through. Tasted the same as the day I made them.)