Spicy Collard Greens with Smoked Turkey: A Southern Delight
This Spicy Collard Greens with Smoked Turkey recipe brings together hearty flavors for a comforting Southern dish.
Equipment
- - Large pot
Ingredients
For the Collard Greens
- 2 lbs collard greens Remove stems and chop for even cooking.
- 1 smoked turkey wing Provides a rich, smoky depth.
- 1 smoked turkey leg Enhances the smoky flavor.
For the Broth
- 8 cups chicken broth The heart of this dish adds depth.
- garlic cloves Freshly minced for bold flavor.
- 1/2 cup yellow onion Adds sweetness and aroma.
- 1 tbsp vegetable oil Essential for sautéing aromatics.
For Flavoring
- 1 tbsp hot sauce Perfect for adding heat.
- 1/2 tsp red pepper flakes Boosts spice level.
- kosher salt Enhances overall flavor.
- black pepper Freshly ground for the best flavor.
- 2 tsp brown sugar Balances the heat.
- 1 tbsp apple cider vinegar Provides brightness and tang.
Instructions
Cooking Instructions
- In a large pot, warm the vegetable oil over medium heat. Add the diced yellow onions and sauté for about 3 minutes until they become translucent.
- Stir in the minced garlic and red pepper flakes, cooking for another minute.
- Pour in the chicken broth, incorporating the smoked turkey pieces, hot sauce, brown sugar, and kosher salt. Let the pot simmer for 1 to 1.5 hours.
- Remove the thick stems from the collard greens and chop the leaves into bite-sized pieces.
- Once the turkey pieces are tender, take them out of the pot and shred the meat, discarding any bones.
- Return the shredded turkey to the pot, then add in the chopped collard greens and apple cider vinegar. Simmer for an additional 1.5 to 2 hours.
- Before serving, taste the dish and adjust the seasonings according to your preference.
Notes
This dish stores well! Keep it in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.