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Easy Smoked Turkey Collard Greens Recipe – Best Budget Soul Food

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These budget-friendly, kid-approved smoked turkey collard greens are slow-simmered to silky perfection with a smoky, savory broth. A one-pot wonder that’s perfect for Sunday dinners or busy weeknights, and leftovers taste even better the next day.

Ingredients

Scale
  • 2 pounds fresh collard greens (about 2 large bunches)
  • 1 pound smoked turkey wings or drumsticks
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth or water
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil or vegetable oil
  • Optional: 1 tablespoon sugar or honey

Instructions

  1. Prep your greens (15 minutes): Fill your sink with cold water and dunk the collard greens, swishing them around to loosen any dirt. Let them soak for a few minutes, then rinse each leaf individually under running water. Stack the leaves, roll them up like a cigar, and slice them into 1-inch ribbons. Set them aside in a big bowl.
  2. Massage the greens (5 minutes): Sprinkle a pinch of salt over the sliced greens and use your hands to massage them for about 2-3 minutes until they soften and turn a brighter green.
  3. Brown the turkey (10 minutes): Heat your oil in the stockpot over medium-high heat. Add the smoked turkey pieces and cook for about 4-5 minutes per side, until nicely browned. Remove the turkey to a plate.
  4. Sauté the aromatics (5 minutes): Reduce the heat to medium. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds more until fragrant.
  5. Build the broth (5 minutes): Pour in about ½ cup of the chicken broth and scrape up all the browned bits from the bottom of the pot. Add the remaining broth, smoked paprika, red pepper flakes (if using), and black pepper. Stir to combine.
  6. Add the greens (2 minutes): Return the turkey to the pot, then add the massaged collard greens in batches, using tongs to stir and turn the greens as they wilt down.
  7. Simmer low and slow (1½ to 2 hours): Bring the pot to a gentle boil, then reduce the heat to low. Cover and let it simmer, checking every 30 minutes to stir. The greens are done when silky tender and the broth is golden-brown.
  8. Shred the turkey (10 minutes): Carefully remove the turkey pieces to a cutting board. Let cool slightly, then shred the meat, discarding bones and skin. Return the shredded meat to the pot.
  9. Finish with vinegar (1 minute): Stir in the apple cider vinegar and taste. Add more salt if needed.
  10. Rest before serving (10-15 minutes): Turn off the heat and let the greens sit for about 10 minutes before serving.

Notes

Massaging the greens with salt is a game-changer for tenderness. Smoked turkey can vary in saltiness, so start with less salt and adjust at the end. These greens improve overnight and freeze well for up to 3 months. For a vegetarian version, skip the turkey and use 2 tablespoons liquid smoke plus 1 tablespoon smoked paprika.

Nutrition

Keywords: collard greens, smoked turkey, soul food, budget-friendly, one-pot, gluten-free, dairy-free, Southern, comfort food

Find it online: https://lolaspoon.com/easy-smoked-turkey-collard-greens-recipe-best-budget-soul-food/