Tender collard greens cooked with smoked turkey, onions, and savory seasonings for a comforting Southern classic.
# 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 teaspoon salt
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon crushed red pepper flakes
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon sugar
→ Fats
12 - 2 tablespoons olive oil
# How To Make It:
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.
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. Taste and adjust seasoning as needed. Serve hot.
