Classic Southern Collard Greens
A comforting, soulful Southern staple featuring slow-simmered collard greens and smoked turkey in a rich, savory pot likker broth.
Ingredients
- 2 tbsp vegetable or canola oil
- 2 lbs smoked turkey wings
- 1 large white onion finely chopped
- 4 cloves garlic minced or pressed finely
- 1 tsp red pepper flakes
- kosher salt & black pepper to taste
- 6-8 cups chicken stock or broth low-sodium recommended
- 1 tsp hot sauce plus extra for serving
- 1 tbsp brown sugar packed tightly
- 2 tbsp apple cider vinegar
- 3 lbs fresh collard greens cleaned, stems removed, chopped
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Sear smoked turkey wings for 3 minutes per side until golden-brown.
- Add onions to the pot and sauté for 4-5 minutes until translucent. Add garlic, red pepper flakes, salt, and pepper. Pour in 6 cups of chicken stock and hot sauce; stir well.
- Reduce heat to medium-low, cover, and simmer for 1 hour. Remove meat, shred with a fork (discarding bones and skin), and return the meat to the pot.
- Stir in the brown sugar and apple cider vinegar until sugar dissolves. Add the chopped greens in batches, allowing them to wilt into the broth.
- Ensure greens are submerged (add more stock if needed). Cover and simmer on low for another 1 to 1.5 hours until greens are tender. Adjust seasoning with salt or hot sauce before serving.
Notes
This recipe tastes even better the next day after the flavors have melded. Serve with warm cornbread for the best experience.