A delightful twist on traditional collard greens, this recipe combines rich flavors and a touch of spice for a comforting side dish.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot enough to sizzle when you add the garlic, but not smoking.
Add the garlic and sauté until fragrant and lightly golden.
Stir constantly to prevent the garlic from burning, as it can turn bitter.
Place the smoked turkey leg into the pot and pour in the chicken broth. Cover and simmer until the turkey is tender.
Check occasionally to ensure the broth doesn't evaporate too much; add water if needed.
Remove the turkey leg, let it cool slightly, then shred the meat and return it to the pot.
Use two forks to easily shred the meat while it's still warm.
Add the collard greens to the pot and increase the heat to medium-high. Stir occasionally as the greens cook down.
Add the greens in batches if necessary, allowing each batch to wilt before adding more.
Season with salt, black pepper, and red pepper flakes. Reduce the heat and continue to cook until the greens are tender.
Taste and adjust the seasoning as needed to suit your preference.
Serve the collard greens warm, optionally garnished with a splash of vinegar or hot sauce.
Pair with cornbread or your favorite Southern sides for a complete meal.
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