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Southern Collard Greens Recipe with Smoked Turkey

Southern Collard Greens Recipe with Smoked Turkey - Healthier Version

This recipe isn't just about cooking greens; it's about a heritage of flavor, reimagined to be kind to your body without sacrificing an ounce of its soulful deliciousness.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Main Dish, Side Dish
Cuisine: American, Southern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds fresh collard greens washed thoroughly, stems removed, chopped
  • 1 pound smoked turkey wings or drumsticks bone-in, or smoked turkey hock/lean smoked turkey sausage
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes optional, adjust to taste
  • 4 cups low-sodium chicken broth or vegetable broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar or maple syrup
  • to taste Salt
  • to taste freshly ground black pepper

Equipment

  • Large, heavy-bottomed pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Airtight containers for storage

Method
 

  1. Begin by thoroughly washing your collard greens under cold running water. Pat them dry. Lay the collard leaves flat, roll them up tightly, and slice into 1-inch ribbons. Discard tough stems.
    2 pounds fresh collard greens
  2. In a large, heavy-bottomed pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic, smoked paprika, and red pepper flakes (if using), and cook for another minute until fragrant.
    2 tablespoons extra virgin olive oil, 1 large yellow onion, 4 cloves garlic, 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes
  3. Add the smoked turkey wings or drumsticks to the pot. Sear them lightly for 2-3 minutes per side to develop some color and deepen their flavor.
    1 pound smoked turkey wings or drumsticks
  4. Begin adding the chopped collard greens to the pot in batches, stirring each batch to coat and wilt. Once all the greens are in, pour in the low-sodium chicken broth and apple cider vinegar.
    2 pounds fresh collard greens, 4 cups low-sodium chicken broth, 2 tablespoons apple cider vinegar
  5. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour and 30 minutes, or until the collard greens are very tender and the smoked turkey is falling off the bone. Stir occasionally.
  6. Once the greens are tender, remove the smoked turkey. Shred the meat from the bones and discard bones/skin. Return shredded turkey meat to the pot. Stir in the brown sugar (or maple syrup) and season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
    1 pound smoked turkey wings or drumsticks, 1 tablespoon brown sugar, to taste Salt, to taste freshly ground black pepper
  7. Ladle the collard greens and smoked turkey into bowls, ensuring everyone gets plenty of the flavorful 'pot liquor'. Serve hot and enjoy!

Notes

Collard greens taste even better the next day as the flavors deepen. Consider making a larger batch to enjoy throughout the week.
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