Thoroughly wash greens. Pat dry with paper towels.
Remove skin and meat from turkey leg, discarding skin and bone. Coarsely chop meat.
Sauté chopped turkey and garlic in hot oil in a large skillet over medium-high heat 2 to 3 minutes. Add vinegar, chicken broth, and pepper; bring to a boil. Add greens, reduce heat to low, and simmer, stirring occasionally, 25 minutes. Stir in 2 Tbsp. maple syrup; simmer, stirring occasionally, 20 to 30 minutes or until greens are tender. Serve immediately.
Note: For a milder flavor, reduce cider vinegar to 1/3 cup and maple syrup to 1 Tbsp.; increase chicken broth to 1/2 cup. Proceed with recipe as directed.
Sweet-and-Tangy Braised Kale With Smoked Turkey: Substitute 1 (16-oz.) package fresh kale for collard greens. Prepare recipe as directed.
We thought this was just wonderful! The vinegar and maple syrup gave such an interesting flavor, similar to honey mustard. I stuck pretty close to the original recipe (milder version), however I used a bag of mixed greens instead of all collards. I had a lot of smoked turkey to use up, so I added extra and kept it in larger chunks in order to use the dish as an entree. Served with baked sweet potato and cornbread (of course!)...
What a meal!
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