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Authentic Southern Collard Greens with Smoked Turkey

Close-up of tender, slow-cooked collard greens served in a white bowl with shredded smoked meat.
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Make tender, smoky Southern Collard Greens just like tradition calls for. This recipe uses smoked turkey for a rich, savory flavor perfect for Sunday dinners or holiday gatherings.

Ingredients

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  • 5 pounds fresh collard greens, washed and chopped
  • 2 pounds smoked turkey wings or smoked turkey legs
  • 1 large yellow onion, diced
  • 4 cups chicken broth or water
  • 1/4 cup apple cider vinegar
  • 2 teaspoons seasoning salt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • Salt and black pepper to taste

Instructions

  1. Rinse the collard greens thoroughly under cold water. Remove thick stems and chop the leaves into bite-sized pieces. Set aside.
  2. In a large pot or Dutch oven, place the smoked turkey pieces. Add the chicken broth or water, apple cider vinegar, seasoning salt, garlic powder, smoked paprika, red pepper flakes, and sugar.
  3. Bring the liquid to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let the turkey simmer for 45 minutes to create a flavorful broth.
  4. Add the diced onion to the pot.
  5. Add the chopped collard greens to the pot in batches, pushing them down into the liquid as they wilt. The greens will reduce significantly in volume.
  6. Stir the greens well to combine them with the broth and seasonings.
  7. Return the pot to a simmer, cover, and cook for 1.5 to 2 hours, or until the greens are very tender. Stir occasionally.
  8. Taste the greens and adjust seasoning with salt and pepper as needed. If you prefer more tang, add a splash more vinegar.
  9. Remove the turkey meat from the pot, shred it, discard the bones, and return the meat to the pot. Stir to combine.
  10. Serve hot as a hearty vegetable side dish.

Notes

  • For a richer flavor, substitute the chicken broth with reserved ham hock liquid if you use ham hocks instead of turkey.
  • If you prefer a quicker method, use an Instant Pot. Cook on high pressure for 30 minutes, followed by a natural pressure release for 15 minutes.
  • For a vegetarian option, omit the smoked meat and use 1 tablespoon of liquid smoke and 1 teaspoon of smoked paprika for a smoky flavor.

Nutrition

Find it online: https://www.unfoldrecipes.com/collard-greens-authentic-southern-recipe/