Soul Food Collard Greens Smoked (Print)

Tender collard greens cooked with smoky turkey and onions, seasoned for a classic Southern-style 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, plus more 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

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook 4 to 5 minutes until softened. Stir in minced garlic and cook 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 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 incorporated, season with salt, black pepper, and red pepper flakes if desired.
04 - Cover and simmer gently 45 to 55 minutes, stirring occasionally, until greens are tender and infused with flavor.
05 - Remove smoked turkey from 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.

# Expert Advice:

01 -
  • The smoked turkey infuses every leaf with a rich, savory depth that makes the greens taste like they've been tended to for hours, not just over an hour.
  • This dish tastes even better the next day when the flavors have had time to get cozy with each other, making it perfect for meal prep or feeding a crowd.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing comfort for dietary needs.
02 -
  • Don't skip the 20 to 25 minute simmer of the turkey in broth before adding greens—this step is what separates a good pot from a transformative one, and rushing it means missing out on serious flavor development.
  • The greens will reduce dramatically as they cook, so don't be alarmed by how much you're putting in; what looks like way too much in the raw will become the perfect portion for six hungry people.
03 -
  • Save every bit of the broth because it's liquid gold—use it as a base for soups, grains, or any dish that needs a shot of smoky, savory depth.
  • If you can't find smoked turkey, use smoked ham hocks or even bacon, and if you're going vegetarian, substitute vegetable broth and add a teaspoon of liquid smoke along with extra umami-rich ingredients like mushrooms or tomato paste.
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