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Authentic Southern Collard Greens with Smoked Turkey

A spoonful of tender, savory collard greens being lifted from a bowl containing shredded smoked meat.
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You will make tender, savory collard greens slow-simmered with smoked turkey for that classic soul food flavor. This is the perfect comfort food side dish for Sunday dinner or any holiday meal.

Ingredients

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  • 2 pounds smoked turkey wings or smoked turkey legs
  • 6 bunches fresh collard greens, tough stems removed and leaves chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup white vinegar
  • 1 teaspoon seasoning salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup hot sauce (optional)
  • 2 teaspoons sugar (optional, balances acidity)
  • Salt and black pepper to taste
  • Water or low-sodium chicken broth

Instructions

  1. Rinse the smoked turkey pieces thoroughly under cold water. Place the turkey in a large stockpot or Dutch oven. Add enough water or broth to cover the turkey by about two inches. Bring to a boil, then reduce heat and simmer for 30 minutes. Skim off any foam that rises to the top.
  2. While the turkey simmers, prepare the collard greens. Stack the chopped leaves, roll them tightly, and slice them into thin ribbons (this is how you cut collard greens). Rinse the cut greens well in several changes of water to remove grit. Drain completely.
  3. Remove the turkey from the pot, reserving the cooking liquid (this is your pot liquor). Once cool enough to handle, shred the meat from the bones and discard the bones. Set the meat aside.
  4. Add the diced onion and minced garlic to the reserved cooking liquid in the pot. Cook over medium heat for 3 minutes until softened.
  5. Add the shredded smoked turkey meat back to the pot. Stir in the white vinegar, seasoning salt, garlic powder, onion powder, smoked paprika, red pepper flakes, hot sauce (if using), and sugar (if using).
  6. Add the chopped collard greens to the pot. They will seem like too much, but they will cook down significantly. Stir everything together until the greens are coated with the liquid and seasonings. Add more water or broth if the liquid does not nearly cover the greens.
  7. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot and let the greens simmer slowly for 1.5 to 3 hours, or until the collard greens are very tender. Stir occasionally, adding small amounts of water if the liquid reduces too much.
  8. Taste the greens near the end of cooking. Adjust seasoning with salt, pepper, or more vinegar/hot sauce as needed to achieve your preferred flavor. Serve hot with the flavorful pot liquor spooned over the top.

Notes

  • For the best flavor, use smoked turkey wings or ham hocks. If you prefer a less smoky flavor, use bacon or salt pork instead.
  • If you are short on time, you can cook these in an Instant Pot for 45 minutes on high pressure, followed by a natural pressure release for 15 minutes.
  • Save the cooking liquid (pot liquor); it holds all the flavor and is traditionally served over rice or eaten with cornbread.

Nutrition

Find it online: https://devourdish.com/collard-greens-authentic-southern-recipe/