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Classic Southern Collard Greens with Smoked Turkey

Classic Southern collard greens with smoked turkey simmer slowly until the greens are very tender and infused with smoky turkey flavor. Apple cider vinegar adds a bright finish to the rich pot liquor.
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Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb collard greens tough stems removed, leaves cut into 1-inch strips and washed well
  • 6 cup water
  • 1 turkey leg smoked; about 1 to 1 1/2 pounds
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 0.5 tsp salt kosher; plus more to taste
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 1 tbsp apple cider vinegar

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Wash the collard greens in several changes of cold water.
  2. Drain the collard greens well.
  3. In a 6-quart Dutch oven or heavy pot, combine the water, smoked turkey leg, onion, garlic, salt, black pepper and red pepper flakes.
  4. Bring the mixture to a boil over high heat.
  5. Reduce the heat to low, cover and simmer for 45 minutes.
  6. Add the collard greens by handfuls, stirring as they wilt to make room for the remaining greens.
  7. Cover and simmer over low heat for 1 to 1 1/2 hours, stirring occasionally, until the greens are very tender.
  8. Lift the turkey leg from the pot.
  9. Pull the meat from the bone, discard the skin and bone, and return the meat to the greens.
  10. Stir in the apple cider vinegar.
  11. Taste the pot liquor and greens, and add more salt if needed.
  12. Serve hot.

Notes

Wash the greens in several changes of water to remove grit. Refrigerate leftovers for 3 to 4 days or freeze them; for a lower-sodium option, use less kosher salt and adjust the seasoning at the end.