Soul Food Collard Greens (Print Version)

Tender collard greens cooked with smoky turkey and savory seasonings for a flavorful Southern side.

# What You'll Need:

→ 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 teaspoon salt, or to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon crushed red pepper flakes, optional
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon sugar, optional

→ Fats

12 - 2 tablespoons olive oil

# How to Make It:

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

# Additional Tips::

01 -
  • The smoky turkey flavors the entire pot, making something deeply satisfying from just one humble ingredient.
  • This dish tastes even better the next day when all the seasonings have had time to get to know each other.
  • No butter, no cream, just pure Southern comfort that happens to be naturally dairy-free.
02 -
  • Don't rush the simmering time; those 45–55 minutes are when the greens transform from tough leaves into something tender and the flavors marry into something greater than their parts.
  • The pot will taste better tomorrow because collard greens actually improve overnight as everything settles and melds, so if you can make them ahead, do.
03 -
  • Taste the greens around the 40-minute mark and adjust your seasoning then, not at the very end, so the flavors have time to settle in properly.
  • If you can't find smoked turkey, a smoked ham hock will work beautifully, though you'll need to remove it before serving and there will be more bone to work around.
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