Description
Indulge in a comforting Southern classic with these flavorful Collard Greens cooked with smoky, tender turkey. Slowly simmered to perfection, the greens soak up all the rich, savory goodness from the seasoned broth, creating a dish that’s hearty, satisfying, and perfect for any occasion. Served as a side dish, these collard greens will surely be a crowd-pleaser this holiday season!
Ingredients
Units
Scale
- 4 cups chicken stock or water
- 2 smoked turkey leg, or smoked turkey necks
- 1 teaspoon adobo all-purpose seasoning
- 1 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon sugar
- 1/2 teaspoon red pepper flakes
- 2 tablespoons apple cider vinegar
- 5 bunches of fresh collard greens, washed and stripped, about 5 lbs
Instructions
- Add the smoked turkey legs or necks and chicken broth to a large pot or dutch oven. Bring to a boil, reduce to a simmer over low heat, cover with a lid, and cook for an hour.
- Rinse and scrub the collard greens under running water until they’re clean and free of grit. Strip the leaves from their stems and tear them into bite-sized pieces.
- To the large pot, add the adobo seasoning, black pepper, smoked paprika, sugar, red pepper flakes, and apple cider vinegar, along with some of the torn greens. If your pot isn’t big enough to hold all the greens, add as many as you can fit, cover until slightly wilted, and add more until they are all in the pot. Bring to a boil over medium-high heat, reduce heat to low, and cover. Cook for another hour.
- Uncover the pot—you will notice that the amount of greens has reduced dramatically—and remove the smoked turkey leg. Shred the turkey meat from the bone and add the meat back to the pot of greens. Stir to combine, and serve.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dishes
- Cuisine: Soul Food
