Mustard Greens Recipe: Smoked Turkey Braise

Instructions:

1. Fill your sink with cold water and submerge the 2 lbs of fresh mustard greens. Grit is the enemy of a good greens recipe. Lift them out, drain the sink, and repeat until the water is crystal clear.
2. Fold each leaf in half and pull the tough center rib out. Stack the leaves and slice them into 2 inch ribbons.
3. Heat 1 tbsp olive oil in your Dutch oven over medium heat. Toss in the diced large yellow onion and 4 cloves of minced garlic. Sauté until the onions are translucent and the garlic is fragrant, about 5 minutes. Add the 1 tsp smoked paprika and 1 tsp red pepper flakes now to bloom them in the oil.
4. Pour in the 4 cups of low sodium chicken bone broth and the 1/4 cup of apple cider vinegar. Add the 1 lb smoked turkey wing. Bring this to a boil, then reduce the heat.
5. Add the greens in batches. As one handful wilts into the liquid, add the next. Use your tongs to submerge them completely. Once they are all in, stir in the 1 tbsp pure maple syrup, 1 tsp kosher salt, and 0.5 tsp cracked black pepper.
6. Cover the pot and turn the heat to low. Let it simmer until the greens are dark green and buttery soft, usually about 1 hours 30 mins. Check every 30 minutes to make sure the turkey is still mostly submerged.
7. Carefully remove the turkey wing. The meat should be falling off the bone. Shred the meat, discard the skin and bones, and stir the smoky protein back into the pot.
8. Taste your pot liquor. Does it need more tang? Add a splash more vinegar. Is it too sharp? Another drizzle of maple syrup will fix it. This is your chance to make it yours.