INGREDIENTS
4 large bundles of collards, stemmed and chopped
1 stick butter (salted)
1/4 cup olive oil
2 large leeks, chopped and rinsed thoroughly
1 medium yellow onion, chopped
1 teaspoon crushed red pepper flakes
1 bundle of fresh thyme, tied with kitchen twine
1 teaspoon herbes de provence
1 teaspoon garlic & onion mix (SEE NOTES BELOW)
1 teaspoon smoked paprika, garlic, chili & chives mix (SEE NOTES BELOW)
2 teaspoons – 1 tablespoon kosher salt
1 teaspoon black pepper
3 cloves garlic, chopped
2 smoked turkey necks
2 smoked turkey wings
1 quart high-quality chicken stock (not low sodium)
3 cups water
1/4 cup apple cider vinegar (with the mother, if possible)
1 tbsp wildflower honey.
