Soul Food Collard Greens Smoked (Print)

Tender collard greens cooked with smoky turkey and onions in savory seasonings for a comforting side.

# Components:

→ Meats

01 - 1 lb smoked turkey wings or drumsticks

→ Vegetables

02 - 2 lbs fresh collard greens, stems removed and leaves chopped
03 - 1 large yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 6 cups low-sodium chicken broth
06 - 2 cups water

→ Seasonings

07 - 1 teaspoon salt, or to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon crushed red pepper flakes, optional
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon sugar, optional

→ Fats

12 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute more.
02 - Add smoked turkey to the pot, then pour in chicken broth and water. Bring to a gentle boil, reduce heat, cover, and simmer for 20 to 25 minutes to infuse the broth with smoky flavor.
03 - Add collard greens in batches, stirring until they wilt down. Once all greens are added, season with salt, black pepper, and red pepper flakes if using.
04 - Cover and simmer gently for 45 to 55 minutes, stirring occasionally, until the greens are tender and flavorful.
05 - Remove smoked turkey from the pot. Shred the meat and discard bones and skin. Return shredded turkey to the greens.
06 - Stir in apple cider vinegar and sugar if using. Taste and adjust seasoning as needed. Serve hot.

# Chef Secrets:

01 -
  • The smoked turkey infuses the entire pot with a rich, salty depth that makes you feel like you've been cooking for hours when you haven't.
  • Collard greens soften into silky ribbons that absorb every bit of that broth, creating a side dish so satisfying it could stand alone as a meal.
  • It's naturally gluten-free and dairy-free, which means you're not sacrificing flavor for dietary needs—you're just cooking honest food.
02 -
  • Don't skip removing the collard stems—they'll never soften no matter how long you cook them, and they'll create an unpleasant texture that distracts from everything else.
  • Tasting as you go matters more than following the salt measurements exactly, because broth brands vary wildly in saltiness and you want to control the final flavor.
03 -
  • If your broth tastes too salty before you add the greens, don't panic—add more water and give it time to redistribute the flavors rather than trying to fix it with more greens.
  • The apple cider vinegar at the end is what makes people pause and ask what that bright note is, so don't skip it even if you don't love vinegar on its own.
Back