Description
A classic Southern recipe for flavorful collard greens simmered with smoked turkey for a rich, hearty dish. Perfect as a comforting side, these collard greens combine tangy vinegar, a smoky meat base, and a blend of spices to deliver authentic Southern taste.
Ingredients
Scale
For the Greens and Seasoning
- 2 bunches fresh collard greens, cleaned and chopped
- 1/2 cup white distilled vinegar
- 3 tablespoons salt
- 1 tablespoon extra virgin olive oil
- ½ cup finely diced onions
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
- Applewood smoked salt & black pepper, to season
For the Broth and Meat
- 4-5 cups chicken broth (can replace 1 cup with water if desired)
- 1 fully-cooked smoked turkey leg or wing (about 13 oz)
- 1 tablespoon white distilled vinegar
Instructions
- Prep the Collard Greens: Thoroughly wash and chop the fresh collard greens to remove any grit and tough stems, ensuring the greens are clean and ready for cooking.
- Sauté Aromatics: Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onions and minced garlic, cooking until softened and fragrant, about 3-5 minutes.
- Add Spices: Stir in the red pepper flakes, applewood smoked salt, and black pepper to the sautéed aromatics to enhance the flavor profile.
- Add Liquids and Meat: Pour in 4-5 cups of chicken broth and add the fully-cooked smoked turkey leg or wing. Bring the mixture to a gentle simmer.
- Cook the Greens: Add the chopped collard greens to the pot, stirring to combine. Cover and simmer the mixture over low heat for about 60 minutes, or until the greens are tender and infused with smoky flavor.
- Add Vinegar and Season: Stir in the 1/2 cup white distilled vinegar and an additional tablespoon of vinegar towards the end of cooking. Adjust salt and pepper to taste.
- Final Simmer and Serve: Allow the greens to simmer for a few more minutes to blend the flavors thoroughly. Remove the turkey leg or wing to shred the meat if desired, then return it to the pot or serve it alongside the greens. Serve hot.
Notes
- How to make the best Southern Collard Greens: Use smoked turkey for authentic smoky flavor and vinegar for tanginess.
- Remove tough stems from collard greens for better texture.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- Adjust red pepper flakes to control spiciness.
- This dish tastes even better the next day as flavors deepen.
Nutrition
- Serving Size: 1 cup
- Calories: 140
- Sugar: 2g
- Sodium: 900mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 40mg
