Southern Collard Greens

STEP BY STEP

Method

1. 1

   Fill a clean sink or large bowl with cool water and wash 2 bunches collard greens several times until no grit remains. Remove the tough centre stems, stack the leaves and slice them into 2 cm ribbons.

2. 2

   Dice 1 onion and mince 2 garlic cloves. If using smoked turkey, make sure it is fully cooked or plan enough simmering time for the chosen cut.

3. 3

   Heat 1 tablespoon oil in a large pot over medium heat. Cook the onion for 5–6 minutes until soft, then add the garlic and stir for 30 seconds without letting it burn.

4. 4

   Add 4 cups stock and the smoked turkey if using. Bring to a boil, reduce to a simmer and cook for 15 minutes so the stock becomes seasoned.

5. 5

   Add the collard greens in handfuls, stirring each addition until wilted. Cover partially and simmer for 35–50 minutes until tender, stirring every 10 minutes and adding hot water if the pot becomes dry.

6. 6

   Remove any bones, stir in 1 tablespoon vinegar and season with salt and pepper. The greens should be tender but not mushy, with a savoury broth for serving.