4 bunches collard greens, stemmed and chopped (about 32 cups)
1 smoked turkey leg
2 cups low-sodium chicken broth
2 teaspoons kosher salt
½ teaspoon crushed red pepper
¼ cup apple cider vinegar
Instructions
In a large Dutch oven, heat bacon drippings over medium-high heat. Add onion; cook, stirring occasionally, for 8 minutes or until onion is softened. Add collards in batches, stirring until wilted after each addition. Add turkey leg and next 3 ingredients; cover and cook for 25 minutes or until greens are tender. Stir in vinegar.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/classic-collard-greens-recipe/