Collard Greens with Smoked Turkey

Ingredients

• 3 lb collard greens
• 1 large smoked turkey wing, about 1 lb
• 1 large yellow onion, chopped
• 5 cloves garlic, minced
• 8 cups water
• 2 tablespoons apple cider vinegar
• 1 tablespoon bacon drippings
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon sugar
• 1 teaspoon black pepper
• Kosher salt to taste

Before you cook

• Fill a clean sink with cold water and swish the collard leaves through it to loosen the grit.
• Lift the leaves out, drain the sink, and wash them two more times until no sand settles.
• Strip the leaves off the thick center stems and discard the stems.
• Stack the leaves, roll them into a cigar, and slice them crosswise into 1-inch ribbons.

Steps

1. Put the smoked turkey wing in a large pot with the 8 cups of water.
2. Bring the pot to a boil, then reduce the heat and simmer uncovered for 45 minutes.
3. Add the onion, garlic, bacon drippings, red pepper flakes, sugar, and black pepper.
4. Pack the collard ribbons into the pot in handfuls, pushing each batch down as it wilts.
5. Bring the pot back to a simmer and cover it partially with a lid.
6. Cook over low heat for 1 hour, stirring every 20 minutes.
7. Lift out the turkey wing and set it on a board to cool for 10 minutes.
8. Pull the smoked meat off the bone, chop it, and stir it back into the greens.
9. Add the apple cider vinegar and stir it through.
10. Taste a leaf and keep simmering until it is completely tender with no squeak.
11. Season the pot with salt, remembering the smoked turkey already brought plenty.
12. Serve the greens with a ladle of pot likker in each bowl.