# What You Need:
→ Meats
01 - 1 pound smoked turkey wings or legs
→ Vegetables
02 - 2 pounds fresh collard greens, stems removed and chopped
03 - 1 large yellow onion, diced
04 - 3 cloves garlic, minced
→ Liquids
05 - 4 cups low-sodium chicken broth
06 - 1 cup whole milk
→ Dairy & Cheese
07 - 1 cup shredded sharp cheddar cheese
08 - 1/2 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter
→ Spices & Condiments
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon cayenne pepper (optional)
12 - 1/2 teaspoon black pepper
13 - 1 teaspoon kosher salt, plus additional to taste
14 - 1 tablespoon apple cider vinegar
15 - 1 teaspoon sugar
# How To Make It:
01 - Rinse collard greens thoroughly, remove stems, then chop leaves into bite-sized pieces.
02 - Place smoked turkey and chicken broth in a large Dutch oven over medium heat. Cover and simmer for 30 minutes to infuse flavor.
03 - Remove turkey from broth, discard skin and bones, shred meat and return it to the pot.
04 - Add diced onion and minced garlic to the pot; sauté over medium heat for 3 to 4 minutes until softened.
05 - Stir in collard greens, smoked paprika, cayenne pepper if using, black pepper, and kosher salt. Pour in whole milk, cover, and cook for 35 to 40 minutes, stirring occasionally until greens are tender.
06 - Add unsalted butter, shredded cheddar, and grated Parmesan; stir until fully melted and integrated.
07 - Stir in apple cider vinegar and sugar, then adjust seasoning to taste. Serve hot, garnished with extra cheese if desired.
