Collard greens with skillet cornbread

How to cook it · about 120 minutes

1. Put the smoked turkey, stock and 4 cups of water in a large pot. Bring to a boil, then simmer covered on low for 45 minutes to flavor the broth.
2. Meanwhile, wash the collards well in a sink of cold water, since grit hides in the leaves. Cut out the thick stems, stack the leaves, roll them up and slice into 1-inch ribbons.
3. Add the sliced onion, minced garlic, red pepper flakes and 1 tsp sugar to the pot, then pile in the greens. They will look like too much but shrink down as you stir. Simmer covered on low for 1 hour until silky and tender.
4. Pull the meat off the turkey, chop it and return it to the pot. Stir in the vinegar and taste for salt. The broth left in the pot is called pot liquor, and it is meant to be sopped up with the cornbread.
5. For the cornbread, heat the oven to 425F and put 3 tbsp butter in a 10-inch cast-iron skillet or an 8-inch baking pan in the oven while it heats.
6. Whisk the cornmeal, flour, baking powder, baking soda, the rest of the sugar and 1 tsp salt. In another bowl whisk the buttermilk and eggs, then stir them into the dry mix just until combined.
7. Carefully pull out the hot skillet, swirl the melted butter, and pour most of it into the batter. Stir once, pour the batter into the sizzling skillet, and bake 20 minutes until golden and a knife comes out clean. Brush the top with the last 2 tbsp butter and serve with the greens.

Amounts are on the list above — they change with the number of people; the steps do not.