Slow-Simmered Collard Greens

Cooked low and slow with smoked turkey until silky, with that pot likker you'll want to sop up with cornbread. A pot of greens is Sunday dinner insurance across Georgia.

Directions

1. Strip the collard leaves from their tough stems, stack, roll, and slice into ribbons; wash in two changes of water — grit hides everywhere.
2. In a large pot, brown the smoked turkey or bacon, then cook the onion in the drippings until soft; add the garlic for the last minute.
3. Add the stock, vinegar, sugar, and red pepper flakes and bring to a simmer.
4. Add the greens in batches, letting each wilt before adding more.
5. Cover and simmer low 60–90 minutes until completely tender. Pull the meat off the turkey leg, stir it back in, and season.
6. Serve with the pot likker, plus cornbread for dunking.