Description
This Southern Collard Greens recipe with smoked turkey is a hearty, flavorful dish perfect for a comforting meal. The smoked turkey infuses the greens with a smoky, savory depth, while a blend of spices and seasonings creates a balanced, rich broth. Slow-simmered to tender perfection, this classic Southern side dish is both traditional and satisfying.
Ingredients
Smoked Turkey and Broth
- 2 smoked turkey legs (or smoked turkey wings or turkey necks)
- 1/2 yellow onion, finely chopped
- 1 tablespoon seasoned salt (or as needed)
- 2 chicken bouillon cubes
- 1 tablespoon ground black pepper
- 1 1/2 teaspoons Diamond Crystal Kosher Salt (start with less and adjust to taste if using any other salt)
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon granulated onion or onion powder
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons apple cider vinegar
Greens
- 2 bunches of fresh collard greens, trimmed, chopped, and washed
Instructions
- Prepare the smoked turkey broth: Place the smoked turkey legs in a large pot over medium heat. Pour enough water over them to cover by about 2 inches. Add the finely chopped yellow onion, seasoned salt, chicken bouillon cubes, ground black pepper, Kosher salt, granulated garlic, granulated onion, and red pepper flakes to the pot. Stir to combine all the seasonings evenly in the water base.
- Add Worcestershire sauce and vinegar: Pour in 1 tablespoon Worcestershire sauce and 1 1/2 teaspoons apple cider vinegar into the pot. Stir to mix these flavorful liquids into the broth, which will deepen the taste as it simmers.
- Simmer the turkey: Bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cook uncovered for about 45 minutes or until the turkey legs are tender and the meat starts to loosen from the bone.
- Prepare the collard greens: While the broth simmers, trim, chop, and thoroughly wash the collard greens to remove any grit or dirt.
- Remove turkey and shred meat (optional): Carefully take the turkey legs out of the broth. You can shred the meat off the bones and discard the bones, then return the shredded turkey to the pot for extra flavor and texture in the final dish.
- Add collard greens to the broth: Gently add the cleaned and chopped collard greens to the pot, pressing them down so they are fully submerged in the flavorful broth.
- Simmer the collards: Cover the pot with a lid and lower the heat to medium-low. Let the greens simmer gently for about 1 hour, stirring occasionally, until they are tender and infused with the smoky broth.
- Adjust seasoning and serve: Taste the collard greens and broth, and adjust the seasoning as needed with extra salt, pepper, or seasoned salt. Serve the collard greens hot as a comforting Southern side dish.
Notes
- Use smoked turkey necks or wings as alternatives to turkey legs depending on availability or preference.
- Start with less salt and adjust at the end, as the bouillon and smoked turkey add saltiness.
- For a spicier kick, increase the red pepper flakes to taste.
- Shredded turkey meat added back to the greens adds protein and extra smoky flavor.
- Make sure to clean collard greens thoroughly to avoid grit in the dish.
- The simmering time can be adjusted slightly based on desired tenderness of greens.
