Collard Greens and Pot Likker

Step 1

In a large pot or dutch oven, heat 2 teaspoons olive oil over medium heat.  Add 1 large onion, 2 large cloves garlic and 1/4 teaspoon crushed red pepper flakes and lightly saute until the vegetables are translucent and fragrant, about 3-4 minutes

Step 2

Add 1 pound smoked turkey wings and 10 cups water to the pot. Cover the pot and bring to a boil. Reduce heat to a low simmer and cook, covered for 1 hour. Transfer the turkey wing to a cutting board to cool, about 5-10 minutes.

Step 3

While the turkey is cooling, add 2 pounds collard greens and stir to combine. Simmer for 45 minutes to an hour until greens are very tender.

Step 4

When the turkey wing is cool enough to handle, pick the meat from the wings and discard the skin.  Add the bones and turkey meat back to the pot and finish simmering the collards.

Step 5

Just before serving, stir in 2 teaspoons sugar, 2 tablespoons apple cider vinegar and 1 teaspoon kosher salt (if needed). Simmer for an additional minute to allow the sugar to dissolve fully.

Step 6

To serve, use a slotted spoon to transfer the greens to a serving dish. Serve a dunking bowl of potlikker on the side (for dunking your cornbread).