It’s hot, too.
- 1 tablespoon unsalted butter
- 1/2 Vidalia onion (diced)
- 3 cups chicken broth
- 2–3 smoked turkey necks (fully cooked)
- 1 pound fresh collard greens (washed, stems removed, chopped roughly into the desired size)
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon sugar
- 1 teaspoon seasoned salt
- 1 Carolina Reaper pepper
- water (as needed)
- Melt your butter over medium-high heat in a Dutch oven. Add onions and cook until they start to become translucent.
- Add the broth, carolina reaper pepper, and smoked turkey.
- Bring to a boil, then reduce heat until it’s a low boil. Let cook uncovered for about 45 minutes.
- Remove turkey and pepper.. When the turkey has cooled, remove the meat from the bones and set that aside.
- Stir the seasoned salt, sugar, black pepper, and vinegar to the broth, then add the collards. Stir to submerge, allowing the leaves to wilt down. If the broth reduced too much, add enough water to make sure the collards are almost covered.
- Cover and cook for 30 minutes. Stir in the turkey meat, then continue to cook for another half hour to an hour, or until your desired tenderness is reached.
- Category: Side Dish
- Cuisine: American