A slow, gentle simmer gives collard greens time to become tender and lets their savory cooking liquid develop flavor. This flexible version serves 6 as a side; choose smoked turkey for a smoky, meaty pot or use smoked paprika and vegetable broth for a meat-free option.
**Serves:** 6. **Preparation:** 25 minutes. **Cooking:** 1½–2 hours. **Total:** About 2 hours.
**Ingredients** - 2 pounds collard greens - 1 tablespoon olive oil - 1 medium yellow onion, finely chopped - 3 garlic cloves, minced - 4 cups low-sodium chicken broth, or vegetable broth for a meat-free pot - 1 smoked turkey wing or drumstick, optional - 1 teaspoon smoked paprika, especially useful for the meat-free option - ½ teaspoon crushed red pepper, optional - 1 tablespoon apple cider vinegar, plus more to taste - ½ teaspoon fine salt to start, plus more to taste - Freshly ground black pepper, to taste
**Instructions** 1. Wash the greens thoroughly in a large basin of cool water, lifting them out so any grit stays behind. Repeat with fresh water until no grit remains. Pat or shake off excess water. 2. Lay a few leaves flat at a time. Cut out the tough center stems, stack the leaves, and slice them into ribbons about 1-inch wide. Roughly chop any very long pieces. 3. Warm the olive oil in a large, heavy pot over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds, just until fragrant. 4. For the smoked option, add the smoked turkey and broth. For the meat-free option, add vegetable broth, smoked paprika, and the optional red pepper. Add the greens in batches, stirring as they wilt and make room for the next handful. Add the vinegar and initial salt. 5. Bring the liquid to a gentle simmer, then lower the heat and cover the pot. Cook for 1½–2 hours, stirring every 20–30 minutes, until the greens are tender to your liking. Keep the simmer gentle rather than letting the pot boil hard; add a splash of broth or water if the pot gets too dry. 6. For the smoked-turkey version, lift out the turkey when tender, remove and discard bones and skin, shred the meat, and return it to the pot. Taste the greens and cooking liquid, then adjust with more salt, pepper, vinegar, or red pepper as needed. Serve with some of the flavorful liquid.
For especially tender greens, allow a little more simmering time and check them periodically. Smoked turkey can bring substantial salt, so season gradually and taste before adding more. The meat-free version gets its smoky note from paprika; add it in small amounts to suit your taste.
Cool leftovers promptly and store the greens with their cooking liquid in a covered container in the refrigerator for up to 4 days. Reheat gently in a saucepan until steaming, adding a little broth or water if needed. The greens can also be frozen with their liquid for up to 3 months; thaw overnight in the refrigerator before reheating.
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