Southern Collard Greens with Smoked Turkey
A traditional Southern dish featuring collard greens slow-cooked with smoked turkey for deep, savory flavor. This recipe uses simple ingredients and extended simmering for tender, nutrient-rich greens. It's perfect as a hearty main course or side, often served with cornbread to enjoy the flavorful pot liquor.
- 2 lbs collard greens washed and chopped
- 1 wing smoked turkey wing
- 1 medium onion chopped
- 2-3 cloves garlic minced
- 1-2 tbsp apple cider vinegar
- to taste salt
- to taste black pepper
- to taste red pepper flakes
- as needed water or broth
Simmer smoked turkey wing in water for about 45 minutes to build flavor.
Add chopped onion and minced garlic; cook until softened.
Add collard greens in batches, letting them wilt down.
Season with salt, black pepper, red pepper flakes, and apple cider vinegar.
Cover and simmer on low heat for 1.5 to 2 hours until tender.
Serve hot with cornbread, and be sure to enjoy the pot liquor.
- Use smoked turkey wing for a halal-friendly option. Adjust the amount of red pepper flakes to control the heat. The pot liquor is rich in flavor and nutrients, so don't discard it—soak it up with bread or rice.