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Authentic Southern Collard Greens with Smoked Turkey

A close-up of a white bowl filled with rich, savory collard greens simmered in broth, sitting on a wooden surface.
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Make tender, flavorful Southern collard greens slow-simmered with smoked turkey for a classic Soul Food side dish.

Ingredients

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  • 2 large bunches collard greens (about 2 pounds), washed, stems removed, and chopped
  • 1 smoked turkey wing or 1 small smoked turkey leg
  • 4 cups chicken broth or water
  • 1/2 cup apple cider vinegar
  • 1/4 cup bacon grease or vegetable oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Rinse the collard greens thoroughly under cold water. Remove the tough center stems and chop the leaves into bite-sized pieces.
  2. Place the chopped greens, smoked turkey piece, chicken broth, and apple cider vinegar into a large Dutch oven or heavy pot.
  3. Bring the liquid to a boil over high heat, then reduce the heat to low, cover the pot, and simmer for 1 hour.
  4. While the greens simmer, prepare the seasoning base. In a separate small skillet, melt the bacon grease or heat the oil over medium heat.
  5. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  6. Add the onion and garlic mixture, salt, pepper, and red pepper flakes (if using) to the pot with the greens. Stir well.
  7. Cover the pot again and continue to simmer on low heat for another 1 to 2 hours, or until the greens are very tender. The longer they cook, the more tender they become.
  8. Remove the turkey piece. Shred the meat from the bone using two forks and return the shredded meat to the pot. Discard the bone and skin.
  9. Taste the greens and adjust salt and vinegar as needed. Serve hot with some of the pot liquor (the cooking liquid).

Notes

  • For a vegetarian version, omit the turkey and bacon grease. Use vegetable broth and add 1 tablespoon of smoked paprika to the seasoning base for depth of flavor.
  • If you prefer a quicker method, you can cook these in an Instant Pot on high pressure for 30 minutes, followed by a natural pressure release.
  • Save the cooking liquid (pot liquor); it is full of flavor and nutrients.

Nutrition

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