A flavorful and hearty dish of collard greens simmered with smoked turkey and aromatic spices.
Prepare the collard greens by washing them thoroughly and removing the tough stems.
Soaking the greens in water with a splash of vinegar can help remove any dirt or grit.
In a large pot, heat the chicken broth over medium heat.
Using low-sodium broth allows you to control the saltiness of the dish.
Add the smoked turkey leg, bay leaves, chopped onion, and minced garlic to the pot.
Chop the onion finely to ensure it blends well into the broth.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes to infuse the flavors.
Cover the pot partially to retain moisture while allowing some steam to escape.
Add the collard greens to the pot, stirring to combine.
Add the greens in batches if needed, letting them wilt slightly before adding more.
Simmer the greens for 45 minutes to 1 hour, or until they are tender.
Stir occasionally to ensure even cooking and prevent sticking.
Season with ground black pepper to taste and remove the bay leaves before serving.
Taste the broth and adjust the seasoning as needed before serving.
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