Smoky Collard Greens with Turkey
Deep, smoky, slow-cooked greens with a little kick of vinegar.
What you'll need
- 2 large bunches collard greens, stems removed, leaves sliced
- 1 smoked turkey wing or leg
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon red pepper flakes
- 1 tablespoon olive oil
- Salt and black pepper
Let's cook
- 1
Warm the olive oil in a big pot and soften the onion for a few minutes, then stir in the garlic just until it smells amazing.
- 2
Nestle in the smoked turkey and pour over the broth. Bring it up to a gentle simmer and let the turkey do its smoky thing for 30 minutes.
- 3
Add the collards in handfuls, letting each batch wilt down before adding more. They shrink a lot, so don't panic at the pile.
- 4
Cover and simmer low and slow for another 40 minutes, until the greens are silky and tender.
- 5
Pull the turkey out, shred the meat off the bone, and stir it back in. Finish with the vinegar and red pepper flakes, then taste for salt.
Why this works
Smoked turkey brings all the deep, savory smoke that greens are famous for while keeping them lighter than the old pork way. That splash of vinegar at the end is the Southern secret that makes the whole pot sing.
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