Description
Classic Southern Collard Greens are slow-cooked to tender perfection with a smoky turkey leg, garlic, onions, and a blend of spices. This flavorful side dish is infused with a touch of vinegar for the signature tang and seasoned with smoked salt and pepper for an authentic taste of the South.
Ingredients
Scale
Liquids & Seasonings
- 1/2 cup white distilled vinegar
- 3 tablespoons salt
- 1 tablespoon white distilled vinegar
- Applewood smoked salt & black pepper, to season
Greens & Vegetables
- 2 bunches fresh collard greens (stems removed, leaves chopped)
- 1 tablespoon extra virgin olive oil
- ½ cup finely diced onions
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
Broth & Meat
- 4-5 cups chicken broth (can replace 1 cup with water if desired)
- 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 tough stems and chop the leaves into bite-size pieces, then set aside.
- Sauté Aromatics: In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat. Add finely diced onions and minced garlic, cooking until softened and fragrant, about 3-4 minutes.
- Add Spices and Peppers: Stir in the red pepper flakes and season lightly with salt to enhance the flavor base, cooking for another minute.
- Add Chicken Broth and Turkey: Pour in 4 to 5 cups of chicken broth (with optional water) and add the smoked turkey leg or wing. Bring the mixture to a simmer.
- Cook the Greens: Add the chopped collard greens to the pot. Cover and simmer on low heat for about 60 minutes, stirring occasionally, until the greens are tender and infused with smoky flavor.
- Season with Vinegar and Final Spices: Stir in 1 tablespoon of white distilled vinegar to brighten the dish. Season with applewood smoked salt and freshly cracked black pepper to taste. Adjust salt if needed.
- Serve Warm: Remove the turkey leg and shred the meat if desired to mix back into the greens. Serve the Southern Collard Greens warm as a delicious, hearty side dish.
Notes
- Use fresh, healthy collard greens for best results.
- The smoked turkey leg gives a depth of smoky flavor without using pork.
- If you want less spice, reduce the red pepper flakes.
- Simmering low and slow ensures tender greens and rich flavor.
- The vinegar adds the classic Southern tang, balancing the richness of the broth and meat.
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 2g
- Sodium: 900mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 35mg
