Ingredients:

  • 3 lbs Mixed Greens (Collard, Mustard, Turnip), thoroughly washed and coarsely chopped
  • 1 large Smoked Turkey piece (about 1 lb)
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 4 cups Chicken or Vegetable Stock
  • 2 cups Water
  • 2 tablespoons Apple Cider Vinegar
  • 1 teaspoon Brown Sugar (packed)
  • 1/2 teaspoon Red Pepper Flakes
  • 1 teaspoon Salt (plus more to taste)
  • Black Pepper to taste

Instructions:

  1. Wash the greens meticulously until the water runs completely clear. Coarsely chop the leaves and stems.
  2. In a very large stockpot or Dutch oven, sauté the chopped onion over medium heat until softened (about 5 minutes). Add minced garlic and red pepper flakes; cook until fragrant (about 1 minute).
  3. Place the smoked turkey pieces directly into the pot. Add the stock, water, 1 teaspoon of salt, and black pepper. Bring the liquid to a rolling boil.
  4. Once boiling, add the chopped greens in batches. Stir well until all greens are submerged. They will wilt down considerably.
  5. Reduce the heat to low, cover the pot partially, and maintain a gentle simmer for a minimum of 1 hour 30 minutes, or until the greens are extremely tender.
  6. Remove the turkey pieces. Shred the meat, discard any bone or skin, and return the shredded meat to the pot. Stir in the brown sugar.
  7. Taste the broth ('pot liquor'). Add more salt if necessary. Stir in the 2 tablespoons of apple cider vinegar to brighten the flavour.
  8. Serve hot, ensuring each serving includes plenty of the flavorful broth.