- 3 quarts water
- 2 smoked turkey thighs, about 1 ½ pounds total or 1 smoked ham shank
- 1 teaspoon hot sauce
- 1 teaspoon brown sugar
- ½ teaspoon cayenne
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 3 pounds greens (collards, turnips, kale, or mustard)
- 2 tablespoons grapeseed oil
- 1 cup sliced onion
- 4 garlic cloves, minced
- 11/4 teaspoons salt
- ½ teaspoon crushed red pepper
- ¼ teaspoon fresh ground black pepper
In a medium size sauce pot, combine the water, turkey thighs, hot sauce, brown sugar, cayenne, cloves and ginger. Simmer the turkey thighs until very tender and falling from the bone, 1 ½ to 3 hours, depending on the type of smoked turkey leg used. Remove from heat. When the turkey is cool enough to handle, remove the meat from the bone and set aside.
Prepare the greens by washing them thoroughly, removing the stems and cutting them into bite size pieces.
In a large, high sided saute pan, over medium heat add the grapeseed oil; when hot add the sliced onion and the garlic to the pan. Season the onions with ¼ teaspoon of the salt and cook the onions and garlic until soft and lightly caramelized, 7 to 10 minutes. Add the greens in three additions, allowing each addition of greens to wilt before adding more. Season with the remaining salt, crushed red pepper and black pepper. Once all of the greens have been added to the pan, add the turkey stock and simmer the greens until just tender, 10 to 30 minutes, depending on the type of greens used. Add the turkey meat and cook 5 minutes longer, until warmed through.