Soul Food Collard Greens Smoked (Printable Version)

Savory collard greens cooked with smoked turkey, onions, and spices for a classic Southern side dish.

# What You’ll Need:

→ Meats

01 - 1 lb smoked turkey wings or drumsticks

→ Vegetables

02 - 2 lbs fresh collard greens, stems removed and leaves chopped
03 - 1 large yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 6 cups low-sodium chicken broth
06 - 2 cups water

→ Seasonings

07 - 1 teaspoon salt, or to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon crushed red pepper flakes, optional
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon sugar, optional

→ Fats

12 - 2 tablespoons olive oil

# Step-by-Step Guide:

01 - Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
02 - Add the smoked turkey to the pot, then pour in the chicken broth and water. Bring to a gentle boil, reduce heat, cover, and simmer for 20 to 25 minutes to infuse the broth with smoky flavor.
03 - Add the collard greens in batches, stirring until they wilt down. Once all greens are added, season with salt, black pepper, and red pepper flakes if using.
04 - Cover and simmer gently for 45 to 55 minutes, stirring occasionally, until the greens are tender and flavorful.
05 - Remove the smoked turkey from the pot. Shred the meat and discard bones and skin. Return the shredded turkey to the greens.
06 - Stir in the apple cider vinegar and sugar if using. Taste and adjust seasoning as needed. Serve hot.

# Additional Tips::

01 -
  • The smoked turkey infuses the entire pot with a depth that makes people ask what your secret ingredient is.
  • Collard greens become something completely different when cooked this way—soft, savory, almost velvet-like instead of tough.
  • It's naturally gluten-free and dairy-free, so you're feeding people well without announcing it like you're doing them a favor.
02 -
  • Don't rush the simmering time—those 45 minutes aren't just cooking the greens, they're building the flavor bridge between the turkey and everything else in the pot.
  • Always taste before you serve because you'd be shocked how much salt you actually need once all those flavors have married together.
03 -
  • Taste the broth before you add the greens because some chicken broths are salty enough to throw off your seasoning calculations.
  • If your greens seem tough after 45 minutes, give them another 10—tenderness is more important than hitting a timer, and nobody ever complained about greens being too soft.
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