Southern Collard Greens
Tender Southern collard greens simmered with smoked turkey for rich, smoky flavor. An easy Southern side dish perfect for Sunday dinner or the holidays.
Ingredients
- 2 large bunches collard greens or about 2 pounds pre-cut
- 1 tablespoon olive oil
- 1 small sweet onion diced
- 3 –4 cloves garlic minced
- 4 cups unsalted chicken broth
- 1 smoked turkey leg
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes optional
- 2 teaspoons apple cider vinegar
- ½ teaspoon sugar
- Hot sauce for serving
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the smoked turkey leg and brown it for 2–3 minutes per side.
- Add the onion and cook for 5–6 minutes, until softened. Add the garlic and cook for 30 seconds.
- Stir in the black pepper, onion powder, and crushed red pepper flakes.
- Pour in the chicken broth and bring it to a gentle simmer. Reduce the heat to low, cover, and simmer for about 45–60 minutes to flavor the broth and begin tenderizing the turkey.
- Wash the collard greens thoroughly. Fold each leaf in half and remove the tough center stem. Stack the leaves, roll them tightly, and slice them into ribbons.
- Add the collard greens a handful at a time, stirring as they wilt. Cover and simmer for 45–60 minutes, or until the greens reach your desired tenderness.
- Remove the turkey leg and allow it to cool enough to handle. Pull the meat from the bone, discard the skin, bone, and any tough pieces, and stir the shredded turkey back into the greens.
- Stir in the apple cider vinegar and sugar. Taste and adjust the salt, pepper, vinegar, or sugar as needed.
- Serve warm with hot sauce on the side.
Notes
Jamie's Tip: Smoked turkey legs vary quite a bit in saltiness. I recommend waiting until the very end to taste the greens before deciding whether they need any additional salt. My smoked turkey leg added plenty of flavor, so I didn't need to add any extra salt at all.