This collard greens with smoked turkey recipe delivers tender meat and perfectly seasoned greens infused with smoky flavor. Save the cooking liquid for soups and other recipes.
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I’ve lived my entire life near Philadelphia, where there are plenty of cheesesteaks. But southern food like collard greens with smoked turkey? Not so much. I first tasted classic southern comfort food on a trip to Savannah. There, I waited in line like a good tourist to dine at Mrs. Wilkes’ Dining Room, a legendary lunch spot. With an enormous spread of family-style sides on the table, I knew I’d be trying a little of everything!
I had never tried slow-cooked greens before that trip, but I instantly enjoyed the smoky, salty collards. To a girl who grew up eating steamed broccoli and peas, it was the most flavorful green veggie I’d ever had.
This recipe for collard greens with smoked turkey lets you recreate that rich flavor at home with simple ingredients, including onion, garlic, chicken broth, pantry spices and apple cider vinegar. I’d be remiss if I didn’t mention that collard greens are nutritious leafy greens and an excellent source of fiber, vitamins and minerals. All the more reason to try them!
Ingredients for Collard Greens with Smoked Turkey
- Onion and garlic: These aromatic ingredients add flavor and savoriness to the collard greens. Yellow or sweet onions are good for collards; either variety will caramelize as it cooks and add a slightly sweet flavor that complements the savory, smoky greens.
- Chicken broth and water: We’re using a combination of chicken broth and water as the base of the cooking liquid, known as pot liquor (or “pot likker” in the south). You can use all broth or all water, but we recommend using low-sodium broth to control the seasonings, since the cooking liquid will absorb salt from the turkey leg.
- Smoked turkey: You’ll simmer smoked turkey with collard greens to add richness and smokiness to the greens and pot liquor. The turkey meat stays juicy and tender during cooking, and the shredded meat adds heartiness to the final dish. Look for a smoked turkey leg, also called a drumstick.
- Spices: These collard greens are seasoned with salt, pepper and crushed red pepper flakes. Adjust the amount of crushed red pepper flakes to your liking for greens with more of a spicy punch or just a little kick.
- Collard greens: Collard greens are part of the cabbage family and, like cabbage and kale, are in peak season during the fall and winter. Choose a bunch with firm, bright green leaves and store them in the fridge. Wash the collards just before you cook them to prevent them from wilting in the fridge.
- Apple cider vinegar: Adding a splash of an acidic ingredient like vinegar adds a subtle tanginess that brightens the flavors of the dish and balances the earthy bitterness of the collards and the saltiness of the turkey.