Spicy Collard Greens with Smoked Turkey for Soul-Warming Comfort
A delightful recipe featuring Spicy Collard Greens with Smoked Turkey, perfect for warming comfort during fall.
Equipment
- - Large pot
Ingredients
For the Greens
- 1 bunch Collard Greens Fresh leaves are best; pre-washed and chopped can save time.
- 1 wing Smoked Turkey Wing Provides a deep, smoky flavor; can be swapped with ham hocks if desired.
- 1 leg Smoked Turkey Leg Enhances the richness of the broth; use more turkey for extra smokiness.
For the Broth
- 4 cups Chicken Broth Creates a flavorful base; homemade is preferable, but low-sodium options work well.
- 1 medium Yellow Onion Sauté for a flavor-packed foundation; shallots can offer a milder taste.
- 2 cloves Garlic Fresh cloves provide aromatic depth; garlic powder makes for a quick substitute.
- 1 teaspoon Red Pepper Flakes Adds a kick of heat; adjust to suit your spice preference, or use fresh peppers.
- 2 tablespoons Apple Cider Vinegar Brightens the dish and balances flavors; white vinegar is an alternative.
- 1 tablespoon Brown Sugar Counteracts the heat with a touch of sweetness; maple syrup or honey works too.
- 2 tablespoons Vegetable Oil Necessary for sautéing; can use any neutral oil like canola or coconut.
- 1 teaspoon Kosher Salt Essential for seasoning; adjust based on taste, especially due to the turkey's saltiness.
- 1 teaspoon Black Pepper Essential for seasoning.
- to taste Hot Sauce Add to taste for extra heat; feel free to omit or substitute with your go-to brand.
Instructions
Cooking Instructions
- Heat Oil: Pour vegetable oil into a large pot and warm it over medium heat.
- Sauté Aromatics: Add diced yellow onion to the pot and sauté for 3 minutes until translucent. Mix in minced garlic and red pepper flakes and cook for an additional minute.
- Simmer the Broth: Pour in the chicken broth and add the smoked turkey, hot sauce, brown sugar, and kosher salt. Bring to a gentle simmer.
- Reduce Heat: Lower the heat to medium-low, cover the pot, and let it simmer undisturbed for 1 to 1.5 hours.
- Prepare Greens: Wash the collard greens, strip the stems, and chop the leaves into bite-sized pieces.
- Combine Ingredients: Once the turkey is cooked, shred the meat and return it to the pot. Add the collard greens and apple cider vinegar.
- Final Simmer: Bring to a simmer again, cover, and cook for an additional 1.5 to 2 hours.
- Season to Taste: Before serving, taste and adjust the seasoning with salt, pepper, hot sauce, or red pepper flakes.
Notes
This recipe is versatile; adjust ingredients as per your taste preference.