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Slow-cooked collard greens simmered with smoked meat until silky and tender are a soul food family essential. This healthy, nutrient-dense vegetable side is rich in vitamins and a staple of Southern holiday tables.
Remove the thick stems from the collard greens, stack leaves, roll, and slice into 1-inch-wide ribbons. Rinse thoroughly with cold water to remove any grit.
In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 4 minutes. Stir in minced garlic and cook 1 additional minute.
Nestle the smoked turkey leg into the pot and pour in the chicken broth. Raise heat to bring to a simmer, then reduce to low and cover. Let it cook for 30 minutes to infuse flavor.
Add the prepared collard greens by handfuls, allowing each batch to wilt before adding more. Season with salt, black pepper, and crushed red pepper flakes.
Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally, until greens are silky and very tender. Remove turkey leg, shred meat, then return it to the pot along with apple cider vinegar. Adjust seasoning if needed and serve hot.
