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Southern Collard Greens Simmered with Smoked Turkey

Southern collard greens with smoked turkey simmer slowly in chicken broth until the greens are very tender and the broth is rich with smoky flavor. Shredded turkey and a splash of apple cider vinegar finish this comforting Southern side dish.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 smoked turkey leg about 1 pound
  • 1 yellow onion medium, thinly sliced
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 2 lb collard greens washed, thick stems removed, and leaves chopped
  • 1 tbsp apple cider vinegar
  • 0.25 tsp red pepper flakes
  • 0.5 tsp kosher salt plus more to taste
  • 0.25 tsp ground black pepper plus more to taste

Equipment

  • 1 8-quart stockpot

Method
 

  1. Put the smoked turkey leg, onion, garlic, chicken broth, and water in an 8-quart stockpot.
  2. Bring to a boil over medium-high heat.
  3. Reduce the heat to low, cover, and simmer for 45 to 60 minutes, until the turkey is tender and the broth is flavorful.
  4. Add the collard greens in batches, stirring each batch into the pot as it wilts.
  5. Cover and simmer over low heat for 1 to 1 1/2 hours, stirring occasionally, until the greens are very tender.
  6. Remove the turkey leg and pull the meat from the bone.
  7. Return the meat to the pot; discard the bone and skin.
  8. Stir in the vinegar, red pepper flakes, salt, and black pepper.
  9. Taste and adjust the salt and pepper before serving.

Notes

For the best flavor, let the turkey simmer until tender before adding the greens. Refrigerate leftovers for up to 4 days or freeze them; use unsalted chicken broth instead of low-sodium broth if you want more control over the salt.