Slow-Cooked Braised Collard Greens with Smoked Turkey

Slow-Cooked Braised Collard Greens with Smoked Turkey ingredients

• 2 bunches collard greens
• 1 each smoked turkey leg or wing
• 2 tbsp vegetable oil
• 1 large yellow onion
• 4 cloves garlic
• 4 cups chicken broth
• 1/4 cup apple cider vinegar
• 1 tbsp granulated sugar
• 1/2 tsp red pepper flakes
• 1 tsp hot sauce (e.g., Tabasco)
• to taste salt
• to taste black pepper

Watch how to make Slow-Cooked Braised Collard Greens with Smoked Turkey

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Slow-Cooked Braised Collard Greens with Smoked Turkey

1. Thoroughly wash the collard greens by submerging them in a sink full of cold water, swishing around, and then draining; repeat this process 2-3 times to remove all dirt and grit. Stack the leaves, roll them tightly, and slice them into 1/2-inch ribbons, discarding the tough stems.
2. Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced large yellow onion and sauté for 5-7 minutes until softened and translucent.
3. Stir in the 4 cloves of minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
4. Add the smoked turkey leg or wing to the pot. Cook for 5 minutes, turning occasionally, to slightly brown the turkey and release its smoky flavors into the pot.
5. Begin adding the chopped collard greens to the pot. If your pot is full, add them in batches, stirring and allowing the greens to wilt slightly before adding more. This can take a few minutes for each batch.
6. Pour in 4 cups of chicken broth, 1/4 cup apple cider vinegar, 1 tablespoon granulated sugar, 1/2 teaspoon red pepper flakes, and 1 teaspoon hot sauce. Stir everything together until well combined.
7. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let the greens braise for 2.5 to 3 hours, or until they are exceptionally tender. Stir occasionally to prevent sticking.
8. Once the greens are tender, remove the smoked turkey leg/wing from the pot. Shred the meat from the bone, discarding the skin and bones, and return the shredded turkey meat to the pot. Stir to combine.
9. Taste the collard greens and adjust seasoning with additional salt, black pepper, red pepper flakes, or hot sauce as desired. The 'pot liquor' (the braising liquid) is an essential part of the dish.
10. Serve the slow-cooked braised collard greens hot, ensuring each serving gets plenty of the flavorful pot liquor and tender smoked turkey. These greens are often even better the next day.

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