Southern Collard Greens Smoked Turkey

My grandmother always said a good cook could make a meal out of anything, but especially out of green things. I remember being skeptical about collard greens as a child, their dark, sturdy leaves looking rather intimidating. It wasn't until I tasted them slow-simmered with smoky turkey that I understood the magic she spoke of. The deep, soulful aroma filled her kitchen, a promise of comfort in every simmering pot.

One chilly evening, after a particularly long week, I decided to make a big batch of these, just for myself. The quiet hum of the pot on the stove, the scent of onion and garlic slowly filling my small apartment, was incredibly grounding. I remember just sitting at my kitchen island, listening to the gentle gurgle, feeling the tension from the day slowly melt away with each minute the greens simmered.

Ingredients

• Fresh Collard Greens: Don't skimp here; the fresher they are, the less bitterness you'll encounter, and they'll cook down beautifully for a tender texture.
• Smoked Turkey Wings or Drumsticks: This is where the magic happens, infusing the 'pot liquor' with an irreplaceable depth of savory, smoky flavor.
• Onion: A generous amount of sweet onion lays the aromatic foundation for all those rich flavors, building complexity from the start.
• Garlic: A non-negotiable for savory dishes, it adds a pungent warmth that perfectly complements the smokiness of the turkey.
• Low-Sodium Chicken Broth: This forms the delicious liquid base, often referred to as 'pot liquor,' and using low-sodium gives you complete control over the final seasoning.
• Apple Cider Vinegar: A crucial touch of acidity to brighten the greens and cut through the richness without making them sour, ensuring a balanced taste.
• Hot Sauce: A dash adds a lovely kick that awakens the palate, but feel free to adjust or omit if you prefer milder flavors.
• Salt: Essential for seasoning, remember to taste and adjust throughout the cooking process, as different broths and smoked meats vary in sodium.
• Black Pepper: Freshly ground makes a noticeable difference, adding a subtle warmth and aroma that elevates the dish.
• Crushed Red Pepper Flakes: If you like a little extra heat, these are your friend, waking up the collards with a gentle, lingering spice.
• Sugar: Just a pinch can balance any lingering bitterness from the greens and harmonize all the savory notes, bringing everything together beautifully.

Instructions

Prep Your Greens:

Get those sturdy collard leaves thoroughly cleaned under running water, removing any tough stems before chopping them into bite-sized pieces. This step takes patience, but it's worth every moment for tender, clean greens.

Start the Smoky Base:

Nestle the smoked turkey pieces into a large pot or Dutch oven, cover them with chicken broth, and bring it all to a lively boil. Reduce the heat and let it gently simmer, allowing the turkey to release its savory goodness into the liquid.

Build the Aromatics:

Toss in the chopped onion and minced garlic, letting them soften and infuse their sweet, pungent aroma into the simmering broth. The kitchen will start to smell absolutely incredible at this point.

Introduce the Greens:

Gradually add your chopped collard greens to the pot, stirring them in batches as they begin to wilt and make space for more. Don't worry if it looks like a mountain; they cook down considerably.

Season the Pot:

Now's the time to stir in the apple cider vinegar, a splash of hot sauce if you like, salt, black pepper, red pepper flakes, and that tiny bit of sugar. Give everything a good mix to distribute the flavors evenly.

The Long Simmer:

Cover the pot and let these beauties simmer on low heat for a good 45 to 60 minutes, or until they are incredibly tender and melt-in-your-mouth soft. This is where the magic truly happens, transforming tough greens into a silken delight.

Shred the Turkey:

Carefully remove the smoked turkey pieces, shred the tender meat from the bones, and then return that savory meat right back to the pot. Discard any bones or skin, ensuring every bite is pure pleasure.

Final Adjustments:

Take a moment to taste the greens and the glorious pot liquor, adjusting any seasonings to your preference. Serve them piping hot, with a generous ladle of that flavorful broth.

Save to Pinterest

I remember one autumn potluck where I brought a huge pot of these collard greens, slightly nervous they wouldn't be a hit with everyone. As soon as people started digging in, I heard little murmurs of approval, then outright praises. One friend, who claimed never to like greens, came back for a second helping, declaring these were "different, in the best possible way." It was a moment when a simple side dish truly shone and brought smiles to faces.

Enhancing the Flavor

Sometimes, you just need a little something extra to make these greens truly sing. I've learned that a generous splash of the 'pot liquor' over fresh cornbread is pure bliss, creating a wonderfully moist and flavorful bite. It's not just about the greens; the liquid is a flavorful elixir that captures all the essence of the dish.

Serving Suggestions & Pairings

These collard greens aren't just a side; they can easily be the star of a meal or elevate any plate they join. I often serve them with a simple piece of pan-fried fish or a hearty spoon over creamy grits for a complete, comforting meal. The rich, savory notes pair wonderfully with something light and crisp, or even a robust meat like pork chops.

Making it Your Own

Don't be afraid to experiment with the heat level or even try different smoked meats. I once used smoked ham hocks instead of turkey, and the depth of flavor was incredible, adding a different but equally delicious profile. It's all about finding what makes your taste buds sing and adapting it to your kitchen.

• For a vegetarian twist, use vegetable broth and a good smoky paprika instead of turkey.
• Consider adding a pinch more crushed red pepper flakes for an extra kick if you love bold spice.
• Remember that the flavor often improves overnight, so don't be afraid to make a big batch for even better leftovers.

Save to Pinterest

This dish truly embodies comfort and tradition, bringing a taste of the South right to your table with every spoonful. Every bite is a warm embrace, a testament to simple ingredients transformed into something extraordinary and deeply satisfying.

Recipe Questions & Answers

→ How do I ensure my collard greens become tender, not tough?

The key to tender collard greens is slow, long simmering. After adding the greens to the pot, cover them and let them cook on low heat for at least 45–60 minutes, or even longer, until they reach your desired tenderness. The acid from the apple cider vinegar also helps in breaking down the fibers.

→ Can this dish be made vegetarian or vegan?

Absolutely! To prepare a vegetarian version, simply omit the smoked turkey. For a similar depth of flavor, you can use smoked paprika in its place, along with vegetable broth instead of chicken broth. Ensure all other ingredients, like hot sauce, are plant-based.

→ What are common accompaniments for Southern collard greens?

Southern collard greens are traditionally served with staples like warm cornbread, which is perfect for soaking up the flavorful pot liquor. They also pair wonderfully with rice, providing a hearty and comforting meal. Other classic Southern dishes like fried chicken or black-eyed peas are also excellent choices.

→ What is "pot liquor" and should I serve it?

Pot liquor is the highly flavorful broth left over after cooking the greens. It's rich in nutrients and flavor, having absorbed all the goodness from the greens, turkey, and seasonings. It's an essential part of the experience and absolutely should be served alongside the greens, often drizzled over them or soaked up with cornbread.

→ How can I balance the slight bitterness sometimes found in collard greens?

A combination of sugar and apple cider vinegar works wonders to balance the natural bitterness of collard greens. The preparation suggests 1 teaspoon of sugar, which can be adjusted to taste. The vinegar also adds a bright, tangy note that complements the richness of the turkey and greens. Don't hesitate to adjust these at the end of cooking.

→ Can I prepare this dish in advance?

Yes, collard greens are an excellent dish to make ahead. In fact, their flavor often improves overnight as the ingredients meld together further. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.