Description
This classic Southern Collard Greens recipe is a flavorful and hearty dish featuring tender collard greens simmered with smoked turkey for a rich, smoky taste. Enhanced with garlic, onions, and a touch of vinegar for balance, it’s a comforting staple perfect for any Southern-inspired meal.
Ingredients
Scale
Seasoning and Greens Preparation
- 1/2 cup white distilled vinegar
- 3 tablespoons salt
- 2 bunches fresh collard greens (washed and tough stems removed)
Sauté Base
- 1 tablespoon extra virgin olive oil
- ½ cup finely diced onions
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
Cooking Liquids 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
- Applewood smoked salt & black pepper, to season
Instructions
- Prepare the Collard Greens: Rinse the collard greens thoroughly under cold water to remove any grit. Strip the leaves from the tough stems and chop the leaves into bite-sized pieces.
- Sauté Aromatics: Heat the extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the diced onions and minced garlic, cooking until they become fragrant and translucent, about 3-5 minutes. Stir in the red pepper flakes.
- Add Liquids and Meat: Pour in 4-5 cups of chicken broth and add the smoked turkey leg or wing to the pot. Bring the mixture to a simmer.
- Add Collard Greens and Seasonings: Add the chopped collard greens to the pot along with 3 tablespoons of salt. Stir well to combine. Cover the pot and let it simmer gently on low heat for about 45-60 minutes, stirring occasionally, until the greens are tender and flavorful.
- Finish with Vinegar and Seasoning: Stir in the 1 tablespoon of white distilled vinegar and season with applewood smoked salt and black pepper to taste. Adjust seasoning as desired based on preference.
- Serve: Remove the smoked turkey pieces and shred the meat off the bone, then return the meat to the pot or serve alongside. Serve the collard greens hot as a nutritious and savory side dish or main.
Notes
- How to make the best Southern Collard Greens: Use fresh collard greens and a smoked turkey leg or wing for authentic smoky flavor.
- Removing tough stems makes the greens more tender.
- Adjust the red pepper flakes and salt according to your spice and saltiness preference.
- For a vegetarian version, substitute the smoked turkey with smoked paprika and vegetable broth.
- Adding vinegar at the end brightens the flavor and balances the richness.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 3g
- Sodium: 900mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg
