Collard Greens
Temps de préparation
1½ hours
Taille des portions
4 to 6
Imprimer
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Ingrédients
Préparation
Chef Tiana Gee’s collard greens get a serious flavor boost from a smoked turkey leg, adding deep, savory richness to every bite. A splash of apple cider vinegar is the secret weapon—don’t skip it. That hit of acidity balances the greens and brings the whole dish together.
*This recipe originally ran stateside on HexClad.com.
- Heat the oil in a HexClad 5 QT/4.7 L Hybrid Dutch Oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 8 to 10 minutes.
- Add collard greens, smoked turkey leg, bay leaf, smoked paprika, vinegar, pepper flakes, and chicken stock to the pot. Bring to a boil, then reduce heat and simmer, stirring occasionally, until greens are very tender, 45 minutes to 1 hour. Transfer the turkey leg to a bowl. Shred using two forks, then return the meat to the greens; discard the bone. Season with salt and pepper.
