Southern Collard Greens with Smoked Turkey
User Reviews
5
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Prep Time
30 mins
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Cook Time
3 hrs
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Servings
8 servings
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Calories
265 kcal
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Course
Side Dish
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Cuisine
African-American Fusion
Southern Collard Greens with Smoked Turkey
Description
This recipe starts by sautéing yellow onions, garlic, and red pepper flakes in vegetable oil until aromatic, then adding smoked turkey pieces and low-sodium chicken broth to create a rich pot likker. The mixture simmers for about 1 to 1.5 hours until the turkey is tender enough to shred. The shredded meat is returned to the liquid, imparting smoky, meaty flavors.
Chopped collard greens are added with apple cider vinegar and simmered for up to 2 hours until the greens are tender and deeply flavored. Seasonings such as hot sauce, salt, and pepper are adjusted to personal taste to enhance the balance of savory, tangy, and mildly spicy notes. The resulting dish combines soft greens in a well-seasoned, smoky broth.
Typically enjoyed as a side with cornbread, these greens offer comfort and depth to Southern meals. The broth, or pot likker, is valued for its concentrated flavor and can be served alongside or spooned over the greens.
Leftovers store well refrigerated for up to five days, or can be frozen with pot likker in airtight bags for up to three months. Reheat gently on the stove or microwave to preserve texture and flavor.
Ingredients
- 1 tbsp vegetable oil
- ½ cup yellow onion medium dice
- 5 cloves garlic minced
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- 1 smoked turkey leg
- 1 smoked turkey wing
- 8 cups chicken stock low sodium, or broth
- 1 tbsp hot sauce more or less, if you like
- 1 tbsp apple cider vinegar
- 2 tsp brown sugar
- 2 lbs collard greens washed, stemmed, chopped
- salt to taste, kosher salt
- black pepper to taste, kosher salt
Instructions
Make the Pot Likker
- Saute the yellow onions in the vegetable oil over medium heat for 3 minutes, until we have a golden color on them. Season them with the kosher salt.
- Add the minced garlic and red pepper flakes and cook for just a minute, stirring frequently.
- Add the turkey leg and wing to the pot, then pour in the chicken broth, hot sauce, and brown sugar. Stir and put the lid on. Let the pot simmer for 1 to 1.5 hours, or until the turkey is shreddable and tender.
- Remove the turkey from the pot likker and shred the meat from the bones. Add the meat back to the pot and discard the bones.
Cook the Greens
- Put the collard greens into the pot with the apple cider vinegar. Stir thoroughly and place the lid back on the pot. Simmer for 1.5 hours up to 2 hours, until the collards are wilty, a deep olive green color, and taste tender and savory.
- Taste the greens and pot likker and season with more hot sauce, salt, and pepper as needed. Serve the greens with cornbread and other southern dishes!
Notes
- Adjust sweetness with brown sugar, up to 2 tablespoons, if preferred sweeter.
- Use hot sauce to control the spice level according to taste.
- Store leftovers with pot likker in airtight containers refrigerated up to 5 days.
- Freeze collards with pot likker in flat sealed bags for up to 3 months for easier thawing.
- Reheat on stovetop or microwave until warmed through before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 265kcal | 13% |
| Carbohydrates | 12g | 4% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 356mg | 15% |
| Potassium | 757mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 5736IU | 115% |
| Vitamin C | 43mg | 48% |
| Calcium | 297mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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