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Southern Collard Greens with Smoked Turkey

Southern collard greens with smoked turkey simmer low and slow in a savory broth until the greens are tender and the turkey is easy to shred. A splash of apple cider vinegar brightens the potlikker just before serving.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb collard greens stems removed and leaves chopped
  • 1 smoked turkey leg about 1.5 pounds
  • 8 cup water
  • 1 yellow onion medium, diced
  • 3 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp crushed red pepper
  • 1 tbsp apple cider vinegar

Equipment

  • 1 8-quart stockpot

Method
 

  1. Rinse the collard greens thoroughly, remove the tough stems, and chop the leaves into 1-inch pieces.
  2. Combine the smoked turkey leg, water, onion, garlic, salt, black pepper, and crushed red pepper in an 8-quart stockpot.
  3. Bring the pot to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 60 to 75 minutes, until the turkey is very tender.
  4. Transfer the turkey leg to a plate and let it cool until easy to handle; remove and discard the skin and bone, then shred the meat.
  5. Add the collard greens to the pot a handful at a time, stirring as they wilt, then return the shredded turkey to the pot.
  6. Cover and simmer over low heat for 45 to 60 minutes, stirring occasionally, until the greens are tender.
  7. Stir in the apple cider vinegar and serve the greens with some of the potlikker.

Notes

For the best flavor, serve with plenty of potlikker. Refrigerate leftovers for up to 4 days; freeze for up to 3 months. For a gluten-free meal, serve as written with naturally gluten-free sides.