Ingredients
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1 lb smoked turkey parts or ham hocks
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3 celery ribs, roughly chopped
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2 large carrots, halved
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1 Vidalia onion, peeled and halved
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1 large jalapeño, halved
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3 bay leaves
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8 cups water, plus more as needed
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3 cups chicken broth
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2 1/2 tablespoons apple cider vinegar
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1/4 cup light brown sugar, to taste
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2 teaspoons seasoned salt, to taste
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1 1/2 teaspoons garlic powder
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1 tablespoon kosher salt
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2 lbs collard greens, cleaned and chopped
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1 lb turnip greens, cleaned and chopped
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1 lb mustard greens, cleaned and chopped
Instructions
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In a large Dutch oven over high heat, combine smoked turkey parts, celery, carrots, onion, jalapeño, bay leaves, and kosher salt. Pour in 8 cups of water, stir, and bring to a boil. Cover, reduce heat to medium-high, and cook for 2 hours.
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Strain the broth, removing all solids. Return the broth to the pot.
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Gradually add collard, turnip, and mustard greens, stirring to wilt and make space for more.
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Pour in chicken broth and add additional water as needed to barely cover the greens. Stir in apple cider vinegar, brown sugar, seasoned salt, and garlic powder. Return the smoked turkey to the pot.
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Cover and simmer over medium heat for 2 hours, stirring occasionally.
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Remove turkey parts, shred the meat, discard bones and skin, and return the meat to the pot.
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Taste the broth and adjust seasoning as needed. Simmer uncovered for another hour until greens are tender and flavors meld together.