Southern Collard Greens Smoked Turkey

The scent of collard greens simmering slowly always brings me back to crisp autumn afternoons, windows open just a crack, letting in the cool air while the kitchen warmed with promise. It's a smell that feels like home, like comfort, a quiet hum of nourishment preparing itself. I first tried making these greens myself after a particularly blustery Thanksgiving, wanting to capture that deep, soulful flavor I adored. The result was a revelation, far beyond anything from a can, truly embodying the heart of Southern cooking.

I recall one particularly bustling Sunday lunch, a house full of laughter and the clatter of plates. My grandmother, ever the matriarch, nudged me toward the pot, saying, "See how the greens just melt into that broth? That's what you want." It was a simple observation, but it highlighted the transformative power of slow cooking, turning humble ingredients into something truly special that everyone gathered around the table enjoyed.

Ingredients

• Fresh Collard Greens: The backbone of the dish; opt for firm, dark leaves without yellowing, and don't skimp on rinsing—grit is no one's friend.
• Smoked Turkey Wings or Drumsticks: This is where the magic happens, infusing a deep, soulful smokiness that canned ham can only dream of.
• Large Onion: Provides a foundational sweetness and aromatic depth that mellows beautifully into the 'pot liquor'.
• Garlic: A classic partner to onion, adding that pungent, savory base notes that make everything taste richer.
• Low Sodium Chicken Broth: Creates the essential liquid 'pot liquor' and allows you to control the final saltiness, which is crucial for flavor balance.
• Apple Cider Vinegar: A non negotiable for that signature tang that cuts through the richness and brightens the whole dish; a little splash goes a long way.
• Hot Sauce (optional): A secret weapon for a subtle kick and a touch of warmth, enhancing the savory notes without overpowering the greens.
• Salt & Black Pepper: The basic seasoning duo, always taste and adjust, as the turkey and broth contribute their own salinity.
• Crushed Red Pepper Flakes (optional): For those who like a little extra zing and visual pop, but can be skipped if you're heat sensitive.
• Sugar (optional): Just a whisper of sweetness can balance the slight bitterness of the greens and marry all the flavors together beautifully.

Instructions

Prep Your Greens with Care:

Gather your beautiful collard greens and give them a thorough spa treatment, rinsing them in several changes of cold water until every speck of grit is gone. Then, meticulously remove those tough stems and chop the vibrant leaves into bite sized pieces, ready for their transformation.

Build the Flavor Base:

In your trusty large pot or Dutch oven, nestle the smoked turkey pieces with the chicken broth, then bring it to a gentle boil over medium high heat. Reduce the heat, cover, and let it softly simmer for about 30 minutes; this is where the broth starts to soak up all that gorgeous smoky essence from the turkey.

Add the Aromatics:

Toss in your chopped onion and minced garlic, letting them join the simmering party for another 10 minutes. You'll notice the kitchen filling with the most inviting aroma as they soften and blend with the smoky broth.

Introduce the Greens:

Now for the star of the show! Add your prepped collard greens in batches; they'll look like a mountain at first, but stir them down gently until they wilt enough to make room for the next batch.

Season and Simmer:

Stir in the apple cider vinegar, a dash of hot sauce if you like a little zing, along with the salt, black pepper, red pepper flakes, and that tiny whisper of sugar. Give it a good stir, cover the pot, and let those greens do their slow dance on low heat for 45 60 minutes, or until they are incredibly tender and melt in your mouth soft.

Finish with Turkey:

Carefully remove the smoked turkey pieces from the pot and, once cool enough to handle, shred the succulent meat off the bones, discarding the bones and skin. Return all that lovely shredded turkey meat back into the pot with the greens to warm through.

Taste and Serve:

Give your masterpiece a final taste, adjusting any seasonings as needed—maybe a little more salt, pepper, or that crucial splash of vinegar. Serve piping hot, making sure to scoop up plenty of that delicious 'pot liquor' with every serving; it's liquid gold!

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There was one chilly evening when my neighbor, who was going through a tough time, stopped by unannounced. I had a big pot of these greens simmering, and the aroma enveloped him the moment he walked in. We sat at the kitchen island, just talking, and he ate two bowls, saying it was exactly what he needed. In that quiet moment, it wasn't just about the food; it was about the warmth, the comfort, and the shared connection it fostered.

The Art of the Pot Liquor

That rich, smoky broth that gathers at the bottom of the pot, often called 'pot liquor,' is truly a culinary treasure. It's packed with flavor from the turkey, greens, and seasonings, making it perfect for dipping cornbread or even sipping on its own. Don't let a single drop go to waste; it's the liquid gold that ties the whole dish together.

Greens for Everyone

If you're looking to make this dish vegetarian, it's surprisingly simple to adapt without losing that deep flavor. Just omit the smoked turkey and instead, lean heavily on smoked paprika for that desired smoky note. A vegetarian broth, perhaps with a dash of liquid smoke if you're daring, will create a remarkably similar savory depth that even meat eaters will appreciate.

Leftovers Are a Gift

One of the most wonderful things about collard greens is how their flavor only deepens and improves overnight. The ingredients truly get to know each other better, melding into an even more harmonious symphony of taste. Don't hesitate to make a larger batch; you'll be thanking yourself for those delicious future meals.

• Leftovers store beautifully in the fridge for up to 4 5 days.
• A quick reheat on the stovetop or in the microwave brings them right back to life.
• Consider freezing portions for a taste of Southern comfort any time you need it.

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There's a profound satisfaction in preparing something so deeply rooted in tradition and flavor. Enjoy every hearty, comforting bite of these soulful collard greens; they're truly a taste of home.

Frequently Asked Questions

→ How can I reduce the bitterness in collard greens?

To reduce bitterness, thoroughly rinse the greens and simmer them for a longer duration. Adding a touch of sugar and apple cider vinegar, as specified in the preparation, also helps to balance and mellow their flavor profile.

→ Can this dish be made without meat?

Yes, you can easily adapt this for a meat-free version. Simply omit the smoked turkey and use vegetable broth instead of chicken broth. For a smoky depth, add a generous pinch of smoked paprika during the simmering process.

→ What is 'pot liquor' and why is it served?

“Pot liquor” refers to the highly flavorful broth left in the pot after the greens have cooked. It's rich in nutrients and flavor absorbed from the greens, turkey, and seasonings, making it a delicious accompaniment to soak up with cornbread.

→ How should I clean fresh collard greens?

It's crucial to clean fresh collard greens thoroughly. Rinse them multiple times in cold water, ensuring all grit and dirt are removed. After rinsing, carefully remove the tough central stems before chopping the leaves into bite-sized pieces.

→ Does this dish keep well for leftovers?

Absolutely! This preparation is known to taste even better the next day. The flavors continue to meld and deepen overnight, making it an excellent choice for meal prepping. Store any leftovers in an airtight container in the refrigerator.

→ What are common accompaniments for this Southern green preparation?

Traditional pairings often include cornbread, which is perfect for soaking up the delicious pot liquor. It also pairs wonderfully served over rice, or alongside other Southern staples like fried chicken or black-eyed peas.