Target: 6 × 4 inches · landscape

Southern-Style Collard Greens

90 min · 6 servings

Ingredients

□ 2 1/2 lb collard greens

□ 1 tbsp neutral vegetable oil

□ 1 medium yellow onion, diced

□ 3 garlic cloves, thinly sliced

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□ 6 cups low-sodium vegetable broth

□ 1 tsp kosher salt, divided

□ 1/2 tsp freshly ground black pepper

□ 1/4 tsp crushed red pepper flakes

□ 1 tsp granulated sugar

□ 1 tbsp apple cider vinegar

1. Wash greens until grit-free; strip thick ribs and cut leaves into 1-inch ribbons. Dice onion and slice garlic.

2. Soften onion, then add garlic, turkey, and broth. For meat-free greens, use paprika and tamari instead; simmer broth 20 minutes (25 with turkey).

3. Wilt greens into the broth in batches; cover partly and simmer gently 40 minutes, stirring every 10, until tender but intact.

4. Stir in vinegar. Pull turkey meat from the bone and return it to the pot; serve greens with their pot liquor.

Cook’s note: Keep a gentle simmer so the leaves soften without breaking down or losing their shape.