Soul Food Collard Greens Turkey (Print Version)

Savory collard greens and smoked turkey blend for a classic Southern side full of warmth.

# What You’ll Need:

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

→ Fats

12 - 2 tbsp olive oil

# How to Make It:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 4-5 minutes until softened. Stir in minced garlic and cook for 1 minute longer.
02 - Add smoked turkey to the pot, then pour in chicken broth and water. Bring to a gentle boil, reduce heat, cover, and simmer for 20-25 minutes to develop smoky flavor.
03 - Add 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 45-55 minutes, stirring occasionally, until greens are tender and fully flavored.
05 - Remove smoked turkey from pot. Shred meat and discard bones and skin. Return shredded turkey to the greens.
06 - Stir in apple cider vinegar and sugar if using. Taste and adjust seasoning as needed. Serve hot.

# Additional Tips::

01 -
  • The greens turn silky and tender while soaking up every bit of that smoky turkey flavor, no cream needed.
  • It's the kind of dish that tastes even better the next day when everything has had time to get to know each other.
  • One pot, simple ingredients, and you've got something that feels like a warm hug on a plate.
02 -
  • Don't skip the step of cooking the broth with the turkey before adding the greens, because that's when the real magic happens and the flavors marry together.
  • If you add all the greens at once instead of in batches, they'll steam instead of wilt, and you'll have a harder time getting them evenly cooked.
  • Taste as you go near the end because salt and vinegar are your friends for balancing flavors, and everyone's palate is different.
03 -
  • If you find the broth too salty at the end, add a little more water and let it heat through, rather than cooking longer.
  • A splash of smoked paprika stirred in during the last few minutes deepens the flavor without making it spicy, a trick I learned from someone who knew what they were doing.
Go Back