Braised Kale with Smoked Turkey

Ingredients

• 3 large bunches curly kale, stems removed, leaves roughly tornCollard greens or Swiss chard
• 1½ lbs smoked turkey legs or wingsSmoked ham hock for pork option
• 1 large yellow onion, sliced into thin half-moons
• 4 cloves garlic, minced
• 3 cups chicken broth
• 2 tablespoons apple cider vinegar
• ½ teaspoon red pepper flakes (optional)
• 1 tablespoon vegetable oil
• 1 teaspoon sugar (optional)Balances the bitterness
• 1 pinch salt and pepper, to taste

Contains: sulphites.

Method

1. Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Add sliced onion and cook for 8 minutes until softened and lightly golden. Add garlic and red pepper flakes and cook 1 more minute.About 10 min
2. Add the smoked turkey to the pot. Pour in chicken broth and bring to a boil, scraping up any browned bits. Reduce to a gentle simmer.About 5 min
3. Add kale to the pot in large handfuls, stirring each batch until it wilts enough to add more. Add apple cider vinegar and sugar if using. Stir to combine.About 5 min
4. Cover the pot and braise over low heat for 35-45 minutes, stirring occasionally, until the kale is very tender and has absorbed the smoky flavor of the pot likker. Remove turkey, shred any meat from the bone, and stir it back into the kale. Season to taste.About 45 min