Our Southern-style collard greens recipe is the perfect addition to your Thanksgiving table, offering a hearty, flavorful side that complements every bite of turkey and stuffing. Packed with nutrients and simmered to perfection, this dish is a crowd-pleaser that brings a touch of Southern comfort to your holiday feast.
Why This Recipe Works
- The slow simmering process allows the collard greens to absorb all the savory flavors from the smoked turkey, creating a rich and deeply satisfying dish.
- Adding a splash of apple cider vinegar not only tenderizes the greens but also adds a subtle tang that balances the smokiness.
- This recipe is incredibly versatile, allowing for various substitutions to cater to different dietary needs without compromising on taste.
Ingredients
- 2 large bunches of collard greens, stems removed and leaves chopped
- 1 smoked turkey wing or leg
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp red pepper flakes
- Salt and pepper to taste
Equipment Needed
- Large pot with lid
- Chopping board
- Chef’s knife
- Measuring cups and spoons
Instructions
Prepare the Collard Greens
Start by thoroughly washing the collard greens under cold water to remove any dirt or grit. Remove the tough stems by folding each leaf in half and slicing along the stem. Stack the leaves, roll them up, and chop into bite-sized pieces. This method ensures uniform pieces that cook evenly.
Brown the Smoked Turkey
In a large pot over medium heat, add the smoked turkey wing or leg. Let it brown for about 5 minutes on each side to release its flavors. This step is crucial for building the base flavor of your collard greens. Tip: If you’re short on time, you can skip browning, but doing so adds depth to the dish.
Sauté the Aromatics
Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and red pepper flakes, cooking for another minute until fragrant. These aromatics will infuse the greens with a robust flavor profile that’s hard to resist.
Simmer the Greens
Add the chopped collard greens to the pot, pouring in the chicken broth and apple cider vinegar. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours. The greens should be tender but not mushy. Tip: Stir occasionally to ensure even cooking and to prevent sticking.
Season and Serve
Once the greens are tender, remove the turkey wing or leg, shred the meat, and return it to the pot. Season with salt and pepper to taste. Let it simmer for an additional 10 minutes to meld the flavors. Serve warm as a side dish to your Thanksgiving meal.
Tips and Tricks
For an extra layer of flavor, consider adding a ham hock or bacon in place of the smoked turkey. Vegetarians can substitute the meat with smoked paprika and liquid smoke for a similar depth of flavor. Always taste your greens before serving, as the saltiness of the broth and meat can vary. If you prefer a thicker broth, let the greens simmer uncovered for the last 30 minutes of cooking.
Recipe Variations
- For a spicy kick, add more red pepper flakes or a diced jalapeño during the sautéing step.
- Swap out the chicken broth for vegetable broth to make this dish vegetarian-friendly.
- Incorporate other greens like kale or mustard greens for a mixed greens dish.
- Add a tablespoon of brown sugar for a hint of sweetness that contrasts nicely with the vinegar.
Frequently Asked Questions
Can I make this recipe ahead of time? Absolutely! Collard greens taste even better the next day as the flavors have more time to meld. Simply reheat on the stove over low heat, adding a little broth if necessary.
How do I store leftovers? Store cooled collard greens in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months.
Can I use frozen collard greens? Yes, frozen collard greens are a convenient alternative. Just be sure to thaw and drain them before adding to the pot to prevent excess water.
Summary
This Southern-style collard greens recipe is a flavorful, nutritious side dish that’s perfect for Thanksgiving. With its rich, smoky flavors and tender greens, it’s sure to become a holiday favorite.