Collard Greens with Smoked Turkey
The Quirky Foodster Team
Ingredients
- Smoked turkey leg or wing (about 400 g/14 oz) — 1
- Chicken stock or water — 1.5 L (6 cups)
- Collard greens, stemmed and roughly chopped — 1.5 kg (3.3 lb)
- Medium yellow onion, diced — 1
- Garlic cloves, minced — 3
- Apple cider vinegar — 15 ml (1 tbsp)
- Red pepper flakes — 3 g (1/2 tsp)
- Salt and black pepper, — to taste
Method
- Place the smoked turkey leg in a large pot with the stock or water and bring to a boil. Reduce heat and simmer for 30 minutes.
- Remove the turkey, let it cool slightly, then pull the meat from the bone and shred it, discarding skin and bones.
- Add the onion and garlic to the pot and cook for 5 minutes until softened.
- Add the chopped collard greens in batches, stirring until wilted, then return the shredded turkey to the pot.
- Stir in the vinegar and red pepper flakes, cover, and simmer for 45–60 minutes until the greens are very tender.
- Season with salt and pepper to taste and serve hot with the flavourful cooking liquid ('pot likker') spooned over.
Introduction: Cultural Background Collard greens are a cornerstone of African American Southern cuisine, with culinary roots tracing back to West Africa.
Cultural Background: Cultural Background Collard greens are a cornerstone of African American Southern cuisine, with culinary roots tracing back to West Africa. Enslaved cooks transformed the tough greens grown in kitchen gardens into a slow-simmered dish flavoured with smoked or salted meats, and collard greens remain a symbol of soul food traditions and are traditionally eaten on New Year's Day for good fortune.
Tips: Save the cooking liquid ('pot likker') to serve alongside cornbread for dipping. Cook the greens low and slow — they become more tender and flavourful the longer they simmer.
Variations: Substitute smoked ham hock or bacon for the turkey for a richer, more traditional flavour. Vegan version: replace the turkey with smoked paprika, liquid smoke and a vegetable stock base for a smoky flavour without meat.
Storage: Refrigerate in an airtight container for up to 5 days; flavour improves the next day.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of stock or water if needed.
FAQs:
Q: What is 'pot likker'?
A: It's the nutrient-rich, flavourful liquid left after simmering the greens, traditionally served with cornbread to soak it up.
Q: Can I use frozen collard greens?
A: Yes, frozen chopped collards work well and reduce the prep time; add them directly to the pot without thawing.
- Smoked turkey leg or wing (about 400 g/14 oz) — 1
- Chicken stock or water — 1.5 L (6 cups)
- Collard greens, stemmed and roughly chopped — 1.5 kg (3.3 lb)
- Medium yellow onion, diced — 1
- Garlic cloves, minced — 3
- Apple cider vinegar — 15 ml (1 tbsp)
- Red pepper flakes — 3 g (1/2 tsp)
- Salt and black pepper, — to taste
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