Nothing says Southern family Sunday dinner like a big bowl of collard greens on the table! Get your pot just right by browning the turkey first to build that rich flavor. My secret: greens take on the flavor of the broth they’re cooked in so taste your broth before the greens go in! Once you have a broth that is perfectly spiced, salted, and flavored your greens are guaranteed to soak in all that goodness in each and every bite! I won with this recipe during the Main Event Challenge on Next Food Network star – now you can stay winning every Sunday too! Pair with my sweet honey butter
Heat the olive oil in a large pot over medium high heat.
Add the turkey pieces and brown on both sides,
about 6 to 8 minutes.
Add the onion, cut sides down, and brown, about 5 to 6 minutes.
Stir in the chicken broth.
Season with chili flakes, salt, and vinegar.
Bring to a boil, and then turn down
the heat to a simmer.
Adjust seasoning, if desired.
Add the collard greens and garlic cloves, stir to combine and cover.
Cook until greens are tender,
approximately 45 minutes to 1 hour.
Remove the onion halves, garlic cloves, and turkey pieces, for a
Transfer the greens to a serving bowl.