Wash collards thoroughly—they can hold a lot of sand.

Remove thick stems to ensure tenderness.

Simmer low and slow (45–90 minutes) so the greens become soft and flavorful.

Use broth, not water, to build depth of flavor.

Add vinegar at the end—it brightens and balances the dish.

Taste and adjust: collards vary in bitterness, so season gradually.

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Instructions

1. Prepare the collards.
Remove stems, wash thoroughly, and cut into wide ribbons.

2. Sauté aromatics.
Heat olive oil in a large pot. Add diced onion and cook 4–5 minutes. Add garlic and stir for 30 seconds.

3. Add smoked meat.
Place the smoked turkey leg or ham hock into the pot to season the broth.

4. Add greens.
Add collard greens in batches, stirring until they wilt.

5. Pour in broth.
Add chicken or vegetable broth until greens are mostly covered.

6. Season.
Add salt, pepper, and red pepper flakes.

7. Simmer.
Cover partially and cook on low heat for 45–90 minutes, until the greens are very tender.

8. Finish the flavor.
Remove smoked meat, shred it, and return it to the pot.
Stir in vinegar (or lemon juice) and sugar if using.

9. Serve warm.
Ladle into bowls, ideally with cornbread on the side.

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