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Southern Collard Greens with Smoked Turkey

Collard greens with smoked turkey simmer low and slow in chicken broth until the greens are very tender and richly flavored. A splash of apple cider vinegar brightens the savory pot liquor just before serving.
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Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 1 smoked turkey leg about 1 pound
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 2 lb collard greens stems removed, washed and chopped
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 1 tbsp apple cider vinegar

Equipment

  • 1 8-quart Dutch oven or stockpot

Method
 

  1. Heat the vegetable oil in an 8-quart Dutch oven or stockpot over medium heat, then add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened.
  2. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  3. Add the smoked turkey leg, chicken broth, and water, then bring to a boil.
  4. Reduce the heat to low, partially cover, and simmer for 45 to 60 minutes.
  5. Transfer the turkey leg to a plate.
  6. Pull the meat from the bone, then discard the skin and bone.
  7. Return the meat to the pot.
  8. Add the collard greens in handfuls, stirring as they wilt.
  9. Stir in the salt, black pepper, and red pepper flakes.
  10. Cover and simmer over low heat for 45 to 60 minutes, stirring occasionally, until the greens are very tender.
  11. Stir in the apple cider vinegar.
  12. Serve the greens with some of the cooking liquid.

Notes

For the deepest flavor, serve with plenty of the cooking liquid. Refrigerate leftovers in an airtight container for up to 4 days; freeze for up to 3 months. For a lower-sodium version, use unsalted chicken broth and adjust the salt to taste.