Southern Collard Greens with Smoked Turkey Recipe
This classic Southern recipe for collard greens features smoky turkey and Creole seasoning for deep, savory flavors. Slow-cooked to tender perfection in a large pot or Dutch oven, the greens absorb the aromatic garlic, onions, and smoky meat, making a comforting and hearty side dish perfect for family meals or holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
- Diet: Low Fat
Ingredients
Vegetables and Aromatics
- 1 teaspoon olive oil
- 1 1/2 cups chopped white onions
- 2 garlic cloves, minced
- 3 pounds fresh collard greens (including stems)
Proteins and Liquids
- 1 smoked turkey leg or wing
- 1 1/2 cups chicken broth (or water)
Seasonings
- 1 tablespoon Creole Seasoning (adjust to taste)
Instructions
- Clean the Collard Greens: Fill a large bowl or sink with water. Using your hands, thoroughly scrub the veins and leaves to remove any dirt or sand. Continue washing until the water runs clear.
- Prepare the Greens: Remove the tough stems from the collard greens and slice the leaves into smaller, manageable pieces.
- Sauté Aromatics: Heat a large pot or Dutch oven over medium-high heat. Add the olive oil, then sauté the chopped onions and minced garlic until they become translucent and fragrant, about 3-5 minutes.
- Deglaze the Pot: Pour in the chicken broth to deglaze the pan, scraping up any bits stuck to the bottom to incorporate those flavors.
- Add the Greens in Batches: Begin layering in the collard greens in batches, stirring to help them wilt and make room for more until all are added.
- Season and Add Turkey: Stir in the Creole seasoning and add the smoked turkey leg or wing to the pot.
- Boil and Simmer: Bring the pot to a boil, then cover with a lid and reduce heat to medium. Let the greens cook gently for about 2 hours or until they are tender and the turkey meat is falling off the bone. Stir occasionally and taste to adjust seasoning as needed.
- Shred Turkey and Return: Remove the turkey leg from the pot. Use two forks to shred the meat and return the shredded meat to the greens in the pot.
- Serve: Mix the shredded turkey well into the greens and serve hot as a flavorful Southern side dish.
Notes
- Using a Dutch oven is preferred as it allows you to sauté and cook the greens all in one pot.
- You can substitute water for chicken broth if preferred.
- Adjust Creole seasoning to taste based on your spice preference.
- Removing stems is important as they can be tough and fibrous.
- Check the pot occasionally while cooking to prevent sticking and to adjust seasoning.
