Soul Food Collard Greens (Printer View)

Savory collard greens cooked slowly with smoked turkey, onions, and spices for a comforting Southern side.

# Components:

→ Meats

01 - 1 lb smoked turkey wings or drumsticks

→ Vegetables

02 - 2 lbs fresh collard greens, stems removed and leaves chopped
03 - 1 large yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 6 cups low-sodium chicken broth
06 - 2 cups water

→ Seasonings

07 - 1 tsp salt, adjusted to taste
08 - 1/2 tsp freshly ground black pepper
09 - 1/2 tsp crushed red pepper flakes, optional
10 - 1 tbsp apple cider vinegar
11 - 1 tsp sugar, optional

→ Fats

12 - 2 tbsp olive oil

# Method steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 4-5 minutes until softened. Stir in minced garlic and cook for 1 minute more.
02 - Add smoked turkey to the pot, then pour in chicken broth and water. Bring to a gentle boil, reduce heat, cover, and simmer for 20-25 minutes to infuse the broth with smoky flavor.
03 - Add collard greens in batches, stirring until they wilt down. Once all greens are incorporated, season with salt, black pepper, and red pepper flakes if using.
04 - Cover and simmer gently for 45-55 minutes, stirring occasionally, until the greens are tender and flavorful.
05 - Remove the smoked turkey from the pot. Shred the meat and discard bones and skin. Return the shredded turkey to the greens.
06 - Stir in apple cider vinegar and sugar if using. Taste and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • The broth becomes this gorgeous, savory liquid that coats every leaf and makes you want to drink it straight from the bowl.
  • Smoked turkey gives you all that rich, smoky depth without needing bacon or heavy meats that weigh you down.
  • It tastes even better the next day when everything has had time to get cozy together.
02 -
  • Don't rush the initial simmering of the turkey in the broth—those 20 to 25 minutes aren't wasted time, they're essential for building depth.
  • Collard greens will reduce dramatically as they wilt, so it's okay if your pot looks overstuffed at first—it all settles down.
  • The vinegar at the end isn't optional if you want that authentic Southern bite—it's what transforms good greens into unforgettable ones.
03 -
  • Don't discard the pot liquid at the end—that broth is liquid gold and half the reason people love collard greens in the first place.
  • If you can't find smoked turkey, smoked chicken thighs work beautifully, or even a smoked ham hock if that's what you have, though you might need to adjust cooking time slightly.
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