Collard Greens with Smoked Turkey
Collard greens braised low and slow with smoked turkey wings, onion, and vinegar until tender and richly seasoned with pot likker. A staple side of Sunday dinners in D.C.'s historic Black neighborhoods.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 9
- carbs
- 12
- protein
- 16
- calories
- 190
Instructions
- 1
Put the smoked turkey wings, onion, garlic, and chicken broth into a large stockpot.
- 2
Bring the liquid to a boil. Turn down the heat, cover, and simmer for 45 minutes until the turkey is tender.
- 3
Take out the turkey and pull the meat off the bones. Put the meat back in the pot and throw away the bones.
- 4
Add the collard greens a handful at a time. Let each batch shrink down before you add more.
- 5
Stir in the vinegar, red pepper flakes, and sugar.
- 6
Cover the pot and simmer for 40-50 minutes until the greens are tender.
- 7
Add salt to taste. Serve hot with the pot likker (the flavorful cooking broth).
Chef's tips
Save the pot likker (the rich cooking broth) to spoon over cornbread. It holds most of the dish's flavor.
Storage
Refrigerate up to 5 days; flavor improves after a day.
Reheating
Reheat gently on the stovetop over low heat.
Common mistakes to avoid
- •Cooking the greens for too little time so they stay tough and bitter
- •Forgetting to taste and adjust the vinegar and salt at the end
Serving suggestions
Cooked Collard Greens with Smoked Turkey?
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