Description
Hearty Southern-style collard greens simmer with smoky bacon, onions, and a splash of vinegar, delivering rich, complex flavors that honor traditional cooking. Tender greens melt in your mouth, offering comfort and depth that connect you to generations of soulful Southern cuisine.
Ingredients
Scale
Proteins:
- 1 lb (454 grams) smoked turkey legs (about 2)
Spices and Seasonings:
- 2 teaspoons kosher salt
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon granulated sugar
Vegetables and Liquids:
- 1 large sweet onion, chopped
- 4 garlic cloves, finely chopped
- 1 bag (2 lbs or 907 grams) chopped fresh collard greens
- 1 quart (946 milliliters) chicken broth
- 1 tablespoon olive oil
- 3 tablespoons apple cider vinegar
- Hot pepper sauce, to serve
Instructions
- Initiate turkey stock preparation by submerging smoked turkey legs in a large pot with 2 quarts (1.89 liters) of water, elevating heat to medium-high until liquid reaches a rolling boil.
- Reduce heat to medium-low, allowing stock to simmer gently for approximately 90 minutes until turkey meat becomes exceptionally tender and easily separable from bones.
- Carefully extract turkey legs from simmering liquid, then meticulously strain stock through a fine-mesh sieve, preserving the flavorful broth for subsequent cooking stages.
- Once turkey legs have cooled sufficiently, methodically separate meat from bones and skin, shredding protein into delicate, bite-sized fragments.
- Warm extra virgin olive oil in the identical pot over medium temperature, introducing finely chopped onions and minced garlic, complemented by precisely measured salt, paprika, freshly ground black pepper, and crushed red pepper flakes.
- Incorporate thoroughly washed and chopped collard greens into the aromatic vegetable mixture, carefully pouring reserved turkey stock and chicken broth, then introducing apple cider vinegar and granulated sugar to balance flavors.
- Ensure greens are completely submerged in liquid, cover pot, and allow contents to simmer for 45-60 minutes until vegetables reach optimal tenderness.
- Uncover pot, permit liquid to naturally reduce for an additional 10 minutes, taste and adjust seasoning with additional salt or vinegar as desired, then present the collard greens alongside optional hot pepper sauce for enhanced enjoyment.
Notes
- Unlock the secret to restaurant-quality collard greens with this Southern-inspired recipe that balances smoky, spicy, and sweet flavors.
- Turkey stock infuses deep, rich undertones that elevate these greens from ordinary to extraordinary.
- Slow cooking transforms tough collard leaves into melt-in-your-mouth tender bites packed with incredible depth.
- Tangy apple cider vinegar cuts through the richness, adding a bright pop that makes each forkful exciting.
- Smoked turkey legs bring a lighter alternative to traditional ham hock, creating a cleaner yet equally robust flavor profile.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch
- Method: Simmering
- Cuisine: Southern American
Nutrition
- Serving Size: 6
- Calories: 215 kcal
- Sugar: 2 g
- Sodium: 570 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 17 g
- Cholesterol: 55 mg