Braised Collard Greens with Smoked Turkey
Slow-braised Southern collard greens with smoked turkey, onion, and a splash of vinegar—tender, savory pot liquor perfect with cornbread. Simmer until leaves are silky soft; keep leftovers chilled and reheat to 165°F.
đź›’Ingredients
- 2 pounds collard greens, stems removed, leaves chopped and washed well
- 1 smoked turkey wing or 8 ounces smoked turkey leg meat
- 1 onion, sliced
- 4 garlic cloves, smashed
- 4 cups low-sodium chicken broth or water
- 1 tablespoon apple cider vinegar, plus more to finish
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon olive oil or bacon drippings
🔧Kitchen Tools Needed
- Large pot or Dutch oven
- Tongs
- Colander
đź“ťInstructions
- 1
Heat oil in a large pot. Sauté onion 4–5 minutes; add garlic 30 seconds. Add smoked turkey, broth, salt, pepper, and red pepper flakes; bring to a simmer.
- 2
Add collards in batches, stirring as they wilt. Cover and simmer gently 45–75 minutes until very tender, stirring occasionally.
- 3
Remove turkey; shred meat off the bone and return to pot. Stir in vinegar; taste and adjust salt.
- 4
Serve with pot liquor and cornbread. Refrigerate within 2 hours up to 4 days; reheat to 165°F.
🥗Nutrition Information
⚡Calories per serving: 160
🏷️Recipe Tags
âť“Frequently Asked Questions
Ham hock instead?
Yes—simmer the hock with the broth from the start; shred any meat before serving.
Bitter greens?
Longer braise and a splash of vinegar or pinch of sugar balance bitterness.
Vegetarian?
Skip turkey; use smoked paprika, liquid smoke sparingly, and vegetable broth.
Food safety?
Wash greens thoroughly; chill leftovers within 2 hours; reheat to 165°F.
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