Smoked Turkey Braised Collard Greens Recipe

• 1 large bunch collard greens (1 1/2 to 2 pounds)
• 1 tablespoon olive oil
• 5 medium cloves garlic, thinly sliced
• 1 cup smoked turkey stock (see note)
• 2 teaspoons cider vinegar
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 1 pinch red pepper flakes
• 3 ounces smoked turkey, preferably dark meat, shredded or chopped into bite-size pieces
• 1 tablespoon butter
• 2 teaspoons lemon juice

1. Remove the ribs from collards and rinse leaves thoroughly. Line up the leaves and roll them lengthwise like a cigar. Slice them into 1-inch ribbons.
2. In a deep pot, heat olive oil over medium heat. Add garlic and cook, stirring, until fragrant but not browned, 1 to 2 minutes. Add collards in large handfuls, stirring until each addition is wilted before adding the next. Add stock, cider vinegar, salt, pepper, and chili flakes. Bring to a simmer, cover pot, and reduce heat to low. Simmer collards until tender, about 30 minutes.
3. Remove lid and raise heat to medium-high. Add smoked turkey and butter, stirring until the butter is fully melted and the turkey is heated through. Remove from heat, add lemon juice, season to taste with salt and pepper, toss well, and serve.

collard greens, olive oil, garlic, turkey, cider vinegar, kosher salt, black pepper, red pepper, turkey, butter, lemon juice

Taken from www.seriouseats.com/recipes/2014/11/smoked-turkey-braised-collard-greens.html (may not work)