2 Tbsp butter
½ Tbsp canola oil
2 Gills Yellow Onions, julienned
1 garlic bulb, whole, top sliced off
1 jalapeño, whole
1 lb smoked turkey
3-4 qts chicken stock
2 Tbsp Worcestershire Sauce
1 tsp crushed red pepper
½ Tbsp coarse black pepper
Sea salt, to taste
Hot sauce, to taste
1 Tbsp malt vinegar
½ cup vinegar
6 bunches collard greens
Salt, to taste
Pepper, to taste
1. In a large, wide-bottomed pot or rondeau, add the butter and canola oil over medium heat. Caramelize the onions until deep golden brown in color.
2. Add the garlic, jalapeño, smoked turkey, chicken stock, Worcestershire, red pepper and black pepper.
3. Bring to a boil, reduce to a simmer, and season with salt and hot sauce. Add malt vinegar, and simmer for at least 20 minutes.
4. While the pot liquor simmers, fill a clean sink with cold water, and finish with white vinegar. Remove the stems of the collards by folding the leaves down, holding down the stem in one hand, and stripping the leaves off with the other. Place in the sink, and repeat until all collards are stripped. Vigorously wash the collards, rinse with cold water, and drain in a colander.
5. Stack 5 to 6 leaves on top of each other and cut in half. Stack the half-leaves, roll them up, and slice into ½-inch-thick pieces. Set aside and repeat until all the collards are cut.
6. Add the sliced collards to the pot, and simmer until they become tender, about 45 to 60 minutes. Add more stock if necessary.
7. Season with salt and pepper.
8. For service, break up pieces of smoked turkey meat, and stir them back into the collards.
9. Serve hot with the Pot Liquor.