⏱️ Prep Time
- 20–25 minutes
🍳 Cooking Time
- 1 hour 30 minutes
🧂 Ingredients
- 2–3 bunches collard greens (washed, stems removed, chopped)
- 1 smoked turkey leg or 2 smoked turkey wings
- 6 cups chicken broth (or water)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon السكر (optional, balances bitterness)
👩🍳 Directions
1. Prep the Greens
- Wash collard greens thoroughly (they can be sandy).
- Remove thick stems and chop leaves into strips.
- Set aside.
2. Cook the Turkey Base
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and sauté until soft (about 3–5 minutes).
- Stir in garlic and cook for another minute.
3. Simmer the Turkey
- Add smoked turkey to the pot.
- Pour in chicken broth.
- Bring to a boil, then reduce heat and let simmer for 30–40 minutes to build flavor.
4. Add the Greens
- Add collard greens to the pot (you may need to do this in batches).
- Stir until they begin to wilt.
5. Season & Slow Cook
- Add:
- Salt
- Pepper
- Red pepper flakes
- Sugar (optional)
- Cover and simmer on low heat for 45–60 minutes, stirring occasionally.
6. Finish the Dish
- Remove turkey, shred meat, and discard bones.
- Return meat to the pot.
- Stir in apple cider vinegar for that classic Southern “pot liquor” flavor.
7. Serve
- Serve hot with cornbread, rice, or alongside your fried chicken and mac & cheese.
🔥 Tips for the Best Collard Greens
- The longer they cook, the more tender and flavorful they become.
- Taste your broth (“pot liquor”)—that’s where the magic is.
- Add a splash of hot sauce at the end for extra kick.
- Smoked turkey gives a rich flavor without pork, but you can mix both if desired.