Southern Collard Greens Smoked Turkey (Print)

Classic Southern collard greens, slow-cooked to tender perfection with smoky turkey and aromatic spices for rich, savory flavor.

# What You Need:

→ Greens and Meat

01 - 2 pounds fresh collard greens, stems removed and leaves chopped
02 - 1 pound smoked turkey wings or drumsticks

→ Aromatics and Vegetables

03 - 1 large yellow onion, chopped
04 - 3 cloves garlic, minced

→ Liquids and Seasonings

05 - 6 cups low-sodium chicken broth (or water)
06 - 1 tablespoon apple cider vinegar
07 - 1 tablespoon hot sauce (optional, to taste)
08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon crushed red pepper flakes (optional)
11 - 1 teaspoon granulated sugar (optional, for balance)

# How to Make:

01 - Thoroughly rinse collard greens in several changes of cold water. Remove any tough stems and chop the leaves into approximately bite-sized pieces. Set aside.
02 - In a large pot or Dutch oven, combine the smoked turkey pieces and chicken broth. Bring the mixture to a boil over medium-high heat.
03 - Reduce the heat to low, cover the pot, and simmer for 30 minutes to infuse the broth with smoky flavor and begin tenderizing the turkey.
04 - Incorporate the chopped onion and minced garlic into the pot. Continue to simmer for an additional 10 minutes.
05 - Add the prepared collard greens to the pot in manageable batches, stirring until each batch wilts sufficiently to accommodate the remaining greens.
06 - Stir in the apple cider vinegar, hot sauce (if using), salt, black pepper, crushed red pepper flakes, and granulated sugar. Mix well to combine.
07 - Cover the pot and continue to simmer on low heat for 45 to 60 minutes, or until the collard greens achieve a very tender consistency.
08 - Carefully remove the smoked turkey pieces from the pot. Shred the meat off the bones, discarding the bones and skin. Return the shredded turkey meat to the pot with the greens.
09 - Taste the collard greens and adjust seasonings as desired. Serve hot, ensuring each serving includes some of the flavorful 'pot liquor' (broth).

# Expert Advice:

01 -
  • It's a secret weapon for comforting a crowd, especially when the weather turns crisp and you need something truly soul-warming.
  • The way the smoky turkey infuses every leaf with flavor creates an unbeatable depth that you'll crave.
02 -
  • Washing greens multiple times is not just a suggestion; it's the critical difference between sandy greens and a perfectly enjoyable dish.
  • The long simmer isn't just for tenderness; it allows all those amazing flavors to truly meld and deepen into something spectacular and soulful.
03 -
  • Don't rush the simmer; true Southern collards get their incredible tenderness and flavor from patient, low-and-slow cooking.
  • Always taste your pot liquor and adjust salt and vinegar at the very end; it's the key to a perfectly balanced and vibrant dish.

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