0 from 27 votes
Southern Collard Greens with Smoked Turkey
This southern collard greens recipe is pure classic soul food. Slowly simmered until tender with smoked turkey in the most savory pot likker broth, these are the best collard greens you'll ever eat!
Prep Time
30 mins
Cook Time
3 hrs
Servings: 8 servings
Calories: 265 kcal
Course:
Side Dish
Cuisine:
African-American Fusion
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 or broth low sodium
- 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
- kosher salt and pepper to taste
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.
Cup of Yum
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
- Tasting Notes: I know some people like sweeter greens (I don't, I like mine very savory). Add more brown sugar, up to 2 tablespoons, if you like your greens sweet. I also like mine with some spice, so if you don't, use about 1 teaspoon of hot sauce.
- Keep your leftover collard greens in an airtight container with the pot liquor in the fridge for up to 5 days.
- Freeze: Cool the greens down, then place them into freezer-safe zip top bags with a bit of pot liquor. Flatten the bags as much as possible so that they thaw quicker and are easier to store in the freezer. Keep in the freezer for three months and when ready, thaw in the fridge overnight.
- Reheat: on the stove top in a saucepan on medium low until warmed through or heat it up in the microwave (stove top is my preferred way).
Nutrition Information
Serving
1g
Calories
265kcal
(13%)
Carbohydrates
12g
(4%)
Protein
29g
(58%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
75mg
(25%)
Sodium
356mg
(15%)
Potassium
757mg
(22%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
5736IU
(115%)
Vitamin C
43mg
(48%)
Calcium
297mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 265
% 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.