Side Dishes

Collard Greens

These tender, savory greens are slow-simmered in a rich, smoky pot liquor until they melt in your mouth. Perfectly balanced with a hint of spice and tangy vinegar, they are the ultimate comfort food for any Sunday dinner or holiday feast.

Prep

20m

Cook

120m

Serves

Calories

185kcal

Qty	Ingredient
2 lbs 900 g	Fresh collard greens, stemmed and chopped
1 lb 450 g	Smoked turkey wing or drumstick
6 cups 1.4 l	Chicken broth
1 large 150 g	Yellow onion, diced
3 cloves 15 g	Garlic, minced
2 tbsp 30 ml	Apple cider vinegar
1 tbsp 12 g	Light brown sugar
1 tsp 2 g	Red pepper flakes
1 tbsp 15 ml	Olive oil
to taste None None None	Salt and black pepper

2 Method

Step 1. Thoroughly wash the collard greens in a sink filled with cold water to remove any grit; repeat until water runs clear. Remove the thick center stems and chop leaves into 2-inch pieces.

Step 2. In a large stockpot or Dutch oven, heat olive oil over medium heat. Sauté the diced onion for 5 minutes until translucent, then add minced garlic and cook for 1 minute more.

Step 3. Pour in the chicken broth and add the smoked turkey, red pepper flakes, and brown sugar. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to create a flavorful 'pot liquor'.

Step 4. Add the chopped collard greens to the pot in batches, stirring until they wilt down. Stir in the apple cider vinegar.

Step 5. Cover and simmer on low for 60 to 90 minutes, or until the greens reach your desired level of tenderness.

Step 6. Remove the smoked turkey, shred the meat from the bones, and return the meat to the pot. Season with salt and pepper to taste before serving.

·
Don't throw away the liquid! The 'pot liquor' at the bottom of the pot is packed with nutrients and flavor—serve it with cornbread for dipping.
·
For a vegetarian version, swap the chicken broth for vegetable broth and use 1 tablespoon of liquid smoke and 1 tablespoon of smoked paprika instead of the turkey.
·
Collard greens taste even better the next day after the flavors have had more time to meld in the refrigerator.

? FAQ

Can I use frozen or bagged collard greens?

Yes, pre-washed and bagged greens save time. If using frozen greens, add them directly to the broth; just note they may require slightly less cooking time.

How do I make the greens less bitter?

The addition of apple cider vinegar and a touch of brown sugar helps neutralize the natural bitterness of the greens.

What can I use instead of smoked turkey?

Smoked ham hocks, salt pork, or thick-cut bacon are traditional alternatives that provide the necessary smoky flavor.

How long do leftovers last?

Cooked collard greens will stay fresh in an airtight container in the refrigerator for up to 4-5 days, or can be frozen for up to 3 months.

The Beast

Collard Greens

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

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