Recepieplanning
American
Southern Collard Greens Side
75 min total15 prep60 cook6 servings140 cal
Slow-simmered collard greens with smoked turkey, onion, and a splash of vinegar. Tender, savory, and full of pot liquor for cornbread dipping.
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Ingredients
6servings
produce
- 2 lbcollard greens
- 1onion
- 3 clovesgarlic
meat
- 1 lbsmoked turkey legs
pantry
- 4 cupchicken broth
- 2 tbspwhite vinegar
- 0.5 tspred pepper flakes
- 1 tbspolive oil
- 1 tspsalt
- 0.5 tspblack pepper
- 1 tspbrown sugar
Steps
- Wash collards well, strip leaves from stems, and chop into ribbons.
- Dice onion and mince garlic.
- Heat oil in a large pot and sauté onion until soft; add garlic 30 seconds.
- Add smoked turkey, broth, vinegar, pepper flakes, brown sugar, salt, and pepper; bring to a simmer.
- Add collards in handfuls, stirring as they wilt.
- Cover and simmer gently 45–60 minutes until very tender.
- Taste the pot liquor and adjust salt or vinegar.
- Remove turkey meat from bones, chop, and return to the pot.
- Serve greens with plenty of pot liquor.
- Pair with cornbread or as a side to roast meats.
Tips
- Remove tough stems so the leaves cook evenly.
- Smoked turkey adds deep savory flavor to the pot.
- A splash of vinegar brightens the long simmer.
- Save the pot liquor to spoon over rice or bread.
