Hearty Collard Greens with Smoked Turkey
A comforting Southern dish featuring collard greens cooked with smoked turkey, offering a rich and savory flavor.
Equipment
- large pot
Ingredients
Essential Ingredients
- 2 pounds Collard Greens Washed and chopped.
- 1 tablespoon Olive Oil For sautéing aromatics.
- 1 Onion Chopped.
- 3 cloves Garlic Minced.
- 4 cups Chicken Broth Cooking liquid.
- 1 leg or wing Smoked Turkey For flavor.
- 1 teaspoon Red Pepper Flakes Optional for heat.
- Salt and Pepper To taste.
- 1 tablespoon Apple Cider Vinegar Optional for tanginess.
Optional Ingredients for Extra Flavor
- 1 teaspoon Smoked Paprika For deeper smoky flavor.
- Carrots Sliced or diced.
- Hot Sauce For extra spice.
- Bay Leaves For flavor during simmering.
Instructions
- Wash the collard greens thoroughly in cold water, remove tough stems, and chop into bite-sized pieces.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion for about 5 minutes until translucent, then add minced garlic and cook for an additional minute.
- Add the chopped collard greens to the pot, stirring to combine with the onion and garlic. Pour in the chicken broth and add the smoked turkey. Bring to a boil.
- Reduce heat to a simmer, cover, and cook for 45 minutes to 1 hour until greens are tender. Stir in apple cider vinegar just before serving.
- Serve warm, garnished with red pepper flakes or olive oil if desired.
Notes
Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.