Collard Greens
Tender, smoky, and perfectly seasoned, these collard greens are slow-simmered with a smoked turkey leg, garlic, and apple cider vinegar to create a soulful, nourishing side dish with deep Southern roots.
- 2 pounds fresh collard greens stemmed and chopped
- 1 smoked turkey leg or wing
- 1 onion chopped
- 3 cloves garlic minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon red pepper flakes
- 6 cups chicken broth or water
- Salt and black pepper to taste
Simmer the smoked turkey in broth until it releases its smoky flavor, about 30 minutes.
Add chopped onion and minced garlic, cooking until fragrant and translucent.
Gradually add the collard greens, stirring to wilt them down.
Season with vinegar, sugar, red pepper flakes, salt, and pepper, then simmer uncovered for 45–60 minutes until tender.
Remove the turkey, shred the meat, discard bones, return the meat to the pot, and simmer 5 more minutes to combine flavors.