This southern collard greens recipe is pure classic soul food. Slowly simmered until tender with smoked turkey in the most savory pot likker broth, these are the best collard greens you'll ever eat!
Ingreadient
1 tablespoon vegetable oil
½ cup yellow onion medium dice
5 cloves garlic minced
½ teaspoon red pepper flakes
½ teaspoon kosher salt
1 smoked turkey leg
1 smoked turkey wing
8 cups chicken stock or broth low sodium
1 tablespoon hot sauce more or less, if you like
1 tablespoon apple cider vinegar
2 teaspoon brown sugar
2 lbs collard greens washed, stemmed, chopped
Kosher Salt and Pepper to taste
Direction
Make the Pot Likker
Saute the yellow onions in the vegetable oil over medium heat for 3 minutes, until we have a golden color on them. Season them with the kosher salt.
1 tablespoon vegetable oil,½ cup yellow onion,½ teaspoon kosher salt
Add the minced garlic and red pepper flakes and cook for just a minute, stirring frequently.
5 cloves garlic,½ teaspoon red pepper flakes
Add the turkey leg and wing to the pot, then pour in the chicken broth, hot sauce, and brown sugar. Stir and put the lid on. Let the pot simmer for 1 to 1.5 hours, or until the turkey is shreddable and tender.
1 smoked turkey leg,1 smoked turkey wing,8 cups chicken stock or broth,1 tablespoon hot sauce,2 teaspoon brown sugar
Remove the turkey from the pot likker and shred the meat from the bones. Add the meat back to the pot and discard the bones.
Cook the Greens
Put the collard greens into the pot with the apple cider vinegar. Stir thoroughly and place the lid back on the pot. Simmer for 1.5 hours up to 2 hours, until the collards are wilty, a deep olive green color, and taste tender and savory.
1 tablespoon apple cider vinegar,2 lbs collard greens
Taste the greens and pot likker and season with more hot sauce, salt, and pepper as needed. Serve the greens with cornbread and other southern dishes!