Soul Food Collard Greens (Printable)

Tender collard greens braised with smoked turkey, onions, and savory seasonings in a classic Southern style.

# Ingredient List:

→ Meats

01 - 1 lb smoked turkey wings or drumsticks

→ Vegetables

02 - 2 lbs fresh collard greens, stems removed and leaves chopped
03 - 1 large yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 6 cups low-sodium chicken broth
06 - 2 cups water

→ Seasonings

07 - 1 teaspoon salt, or to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon crushed red pepper flakes, optional
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon sugar, optional

→ Fats

12 - 2 tablespoons olive oil

# How to Make:

01 - Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 1 minute more.
02 - Add the smoked turkey to the pot, then pour in the chicken broth and water. Bring to a gentle boil, reduce heat, cover, and simmer for 20 to 25 minutes to infuse the broth with smoky flavor.
03 - Add the collard greens in batches, stirring until they wilt down. Once all greens are added, season with salt, black pepper, and red pepper flakes if using.
04 - Cover and simmer gently for 45 to 55 minutes, stirring occasionally, until the greens are tender and flavorful.
05 - Remove the smoked turkey from the pot. Shred the meat and discard bones and skin. Return the shredded turkey to the greens.
06 - Stir in the apple cider vinegar and sugar if using. Taste and adjust seasoning as needed. Serve hot.

# Expert Tips:

01 -
  • The greens become silky and absorb all that smoky turkey flavor without tasting heavy or overdone.
  • It's naturally gluten-free and dairy-free, so everyone at the table can enjoy it without compromise.
  • Leftovers actually taste better the next day when the flavors have had time to get comfortable with each other.
02 -
  • Don't skip the apple cider vinegar at the end—it's not optional despite what the recipe suggests, because it brightens everything and prevents the dish from tasting flat and one-dimensional.
  • The greens will reduce dramatically as they cook, so don't panic when you add two pounds of leaves and they seem to overflow the pot.
03 -
  • If you want richer flavor, substitute half the chicken broth with vegetable broth or even add a splash of the smoked turkey cooking liquid from scratch if you have it.
  • Buy your collard greens fresh and cook them within a couple of days—older greens develop a bitter edge that even long cooking won't fix, so fresh is always worth the effort.
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