📝 About This Recipe
This quintessential Southern staple transforms humble greens into a silky, savory masterpiece through the magic of a long, slow braise. Infused with the deep, wood-fired essence of smoked turkey and a balanced 'pot liquor' of vinegar and spice, these greens are a testament to the soul of African American culinary heritage. Every bite offers a perfect harmony of smoky, salty, and slightly tangy flavors that will transport you straight to a Sunday family dinner.
🥗 Ingredients
The Flavor Base (Pot Liquor)
- 1.5 pounds Smoked Turkey Drumsticks or Wings (fully cooked/smoked)
- 6 cups Chicken Stock (low sodium preferred)
- 1 large Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1/3 cup Apple Cider Vinegar (plus more for serving)
- 1 tablespoon Brown Sugar (to balance the bitterness)
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
The Greens
- 3 pounds Fresh Collard Greens (thoroughly washed, stems removed, and chopped)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Vegetable Oil (for sautéing)
- 1 dash Hot Sauce (like Crystal or Louisiana style)
👨🍳 Instructions
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1
Begin by thoroughly washing the collard greens. Fill a clean sink with cold water, submerge the leaves, and swish them around to loosen any grit or sand. Repeat this process 2-3 times until the water remains perfectly clear.
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2
Remove the tough center ribs from the greens. You can do this by folding the leaf in half and slicing along the stem, or simply tearing the leafy parts away from the stalk. Stack the leaves, roll them up like a cigar, and slice into 1-inch wide ribbons.
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3
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onions and sauté for 5-6 minutes until they become translucent and slightly golden.
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4
Add the minced garlic and red pepper flakes to the pot. Cook for just 60 seconds until fragrant, being careful not to burn the garlic.
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5
Pour in the chicken stock and apple cider vinegar. Add the smoked turkey pieces and the brown sugar. Bring the liquid to a rolling boil.
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6
Once boiling, reduce the heat to low, cover the pot, and let the turkey simmer in the liquid for 45-60 minutes. This creates the 'pot liquor'—the flavorful soul of the dish.
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7
Carefully remove the turkey from the pot and set it on a cutting board. The meat should be tender and starting to fall off the bone.
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8
Add the chopped collard greens to the pot in batches. They will look like too much at first, but they will wilt down quickly as you stir them into the hot liquid.
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9
While the greens begin to wilt, shred the turkey meat from the bones, discarding the skin and bones. Return the shredded meat to the pot.
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10
Cover the pot and simmer the greens on low for 1 to 1.5 hours. Check them occasionally; they are done when they are dark green and very tender, but not mushy.
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11
Taste the pot liquor. Add kosher salt, black pepper, and a dash of hot sauce. Adjust the seasoning with an extra splash of vinegar if you prefer more 'tang'.
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12
Turn off the heat and let the greens sit for 10 minutes before serving. This allows the greens to soak up even more of the seasoned broth.
💡 Chef's Tips
Don't rush the washing process; nothing ruins greens faster than a gritty texture. If you can't find smoked turkey, a high-quality smoked ham hock is a traditional and delicious substitute. For a vegetarian version, use vegetable stock and add 2 teaspoons of liquid smoke and extra smoked paprika. Greens actually taste better the next day after the flavors have had time to fully marry in the refrigerator. If the greens are too bitter for your liking, add an extra teaspoon of brown sugar at the end of cooking.
🍽️ Serving Suggestions
Serve with a side of warm, buttery skillet cornbread to soak up the precious pot liquor. Pairs beautifully with crispy fried chicken or smothered pork chops. Serve alongside black-eyed peas and white rice for a traditional 'Hoppin' John' style meal. A tall glass of sweetened iced tea with lemon is the perfect beverage pairing. Provide a bottle of 'pepper vinegar' (hot peppers steeped in vinegar) at the table for guests to add extra zing.