Description
A classic recipe for Southern Collard Greens featuring tender greens simmered with smoked turkey, onion, garlic, and a flavorful mix of spices and vinegars. This dish is a traditional Southern favorite, offering a perfect balance of smoky, tangy, and spicy flavors that make it a comforting and hearty side.
Ingredients
Scale
Greens and Seasonings
- 2 bunches fresh collard greens, washed, stems removed, and chopped
- 3 tablespoons salt
- 1/2 teaspoon red pepper flakes
- Applewood smoked salt & black pepper, to season
Liquid and Flavor Enhancers
- 1/2 cup white distilled vinegar (divided)
- 1 tablespoon white distilled vinegar (additional)
- 4-5 cups chicken broth (can replace 1 cup with water if desired)
- 1 tablespoon extra virgin olive oil
Vegetables and Aromatics
- 1/2 cup finely diced onions
- 1 tablespoon minced garlic
Protein
- 1 fully-cooked smoked turkey leg or wing (about 13 oz)
Instructions
- Prepare the Collard Greens: Thoroughly wash the collard greens to remove any grit. Remove the stems and chop the leaves into bite-sized pieces.
- Season and Soak: Place the chopped greens in a large bowl and sprinkle with 3 tablespoons of salt and 1/2 cup white distilled vinegar. Toss gently and let them soak for about 30 minutes to help soften and infuse flavor.
- Sauté Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the finely diced onions and minced garlic. Cook until the onions are translucent and fragrant, about 3-4 minutes.
- Add Spices and Broth: Stir in 1/2 teaspoon red pepper flakes, then add the chicken broth and the smoked turkey leg or wing to the pot. Bring to a simmer.
- Cook the Greens: Drain the soaked collard greens and add them to the simmering broth and turkey. Add the additional tablespoon of white distilled vinegar. Reduce heat to low, cover, and simmer for about 60 minutes, or until the greens are tender and flavorful. Occasionally stir to ensure even cooking and prevent sticking.
- Season and Serve: Remove the smoked turkey leg or wing, shred some meat off the bone if desired, and stir it back into the greens. Season with applewood smoked salt and black pepper to taste. Serve hot as a traditional Southern side dish.
Notes
- For best results, use fresh collard greens and a good quality smoked turkey for authentic flavor.
- You can adjust the vinegar and red pepper flakes to taste for more tang or spice.
- Soaking the greens with salt and vinegar helps tenderize and flavor them deeply.
- This dish pairs wonderfully with cornbread and fried chicken for a complete Southern meal.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 40 mg
