*Refer to the notes section below for instructions on how to clean and chop the collard greens.
- Saute the aromatics: in an 8-quart stock pot, melt 2 tablespoons of the butter and saute the onions, garlic and crushed red chili flakes over medium heat, until the onions are translucent.
- Brown the meat: add the smoked turkey meat to the pot and brown it on all sides.
- Make the braising liquid: add the smoked paprika, garlic powder, onion powder and half of the chicken broth to the pot. Stir in the apple cider vinegar, worcestershire sauce and sugar, and bring the pot to a simmer.
- Braise the greens: turn the flame down low, and add the greens to the pot. Pour the rest of the chicken broth over the greens. Cover the pot and let it simmer over low heat for an hour and a half.
- Shred the meat: remove the turkey leg or wing and use a fork to break the meat up. Disregard this step if you’re using a turkey neck. Discard of any bones and fatty pieces and return the meat to the pot. Stir the pot and taste the greens. Add the remaining 2 tablespoons of butter and season with salt and pepper to your liking.
- Finish braising: Cover the pot with a lid, and let the greens continue to simmer for another 1-2 hours, depending on how tender you want your greens. Once the greens are done, turn the flame off and let them sit for 10-20 minutes to let the flavors settle. Give them a final stir and serve!