Southern American
Southern Collard Greens with Smoked Turkey
Collard greens slowly simmered with smoked turkey, onion and garlic in a savory, slightly tangy pot liquor until silky and tender.
- Rich, smoky pot liquor
- Tastes better the next day
- Southern soul food classic
Long-simmered collards are a cornerstone of Southern cooking, and the rich broth left in the pot, called pot liquor, is every bit as prized as the greens. We build that broth first by simmering a smoked turkey wing, which gives deep smoky flavor with less fat than a ham hock. A splash of cider vinegar and a little brown sugar balance the natural bitterness of the greens. Serve with plenty of pot liquor and hot sauce on the table.
Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for 6 minutes, until softened, then add the garlic and red pepper flakes and cook for 1 minute.
Add the broth and smoked turkey, bring to a boil, then reduce the heat, cover and simmer for 45 minutes to build a smoky broth.
Meanwhile, fill a clean sink with cold water and swish the collards to loosen grit. Lift them out, drain the water and repeat 2 or 3 times, until no grit remains at the bottom.
Strip the leaves from the tough center stems, stack several leaves, roll them up and slice crosswise into 1-inch ribbons.
Add the collards to the pot a few handfuls at a time, stirring each batch until it wilts enough to make room for the next.
Stir in the vinegar, brown sugar, salt and pepper.
Cover and simmer over low heat for 45 to 60 minutes, stirring occasionally, until the greens are silky and completely tender.
Remove the turkey, let it cool slightly, then pull the meat from the bones, discarding the skin and bones. Chop the meat and stir it back into the pot.
Taste the pot liquor and adjust with more salt or vinegar, then serve the greens with plenty of broth and hot sauce on the side.
Test kitchen tips
- Wash collards thoroughly; sandy grit hides in the leaf folds and can ruin the whole pot.
- Collards taste even better the next day and keep for 5 days in the refrigerator or 3 months in the freezer with their pot liquor.
- For a vegetarian pot, skip the turkey, use vegetable broth and add 1 teaspoon smoked paprika plus a tablespoon of soy sauce for savory depth.
Nutrition per serving
- Calories
- 180
- Protein
- 15g
- Carbs
- 14g
- Fat
- 8g
- Fiber
- 7g
- Sugar
- 5g
- Sodium
- 620mg
Nutrition values are estimates calculated per serving. See our disclaimer.
