Southern Collard Greens
Southern Collard Greens – A popular traditional and southern vegetable dish. This recipe features a delicious blend of smokiness, vinegar, and savory – an excellent side dish for the holidays or anytime.
- 4 lb bunches collard greens cleaned and chopped 1 pound
- 1 large smoked Turkey Legs
- 5 to 6 cups Chicken Broth
- 1 large onion
- 2 Tsp bouillon powder
- 3 Garlic Cloves chopped
- 2 Tsp paprika
- 1 tsp Crushed Red Pepper Flakes
- Salt and pepper to taste
- 1 Tbsp apple cider vinegar
Heat the oil in a large pot over medium-high heat, add the onions and cook till softened, about 5 minutes. Add the paprika, red pepper flakes, bouillon powder, salt, and pepper. Stir and cook until the garlic becomes fragrant. Few seconds.
Add the chicken broth and the smoked turkey legs. Turn up the heat and leave to cook for about 20 to 30 minutes. (The turkey will release it’s smokey flavor inside the broth)
Add more water or stock if needed. Turn the heat to low, add the collard greens and stir till everything wilts down. Cover and cook for 40 to 60 minutes, depending on how tender you want your greens. Be sure to stir at intervals.
Once done, stir in the vinegar and shred the turkey. Stir and serve immediately.
- I will suggest using fresh collard greens. It shows in the taste. However, if you are in a pinch, you can use the frozen packs.
- Collard greens tend to be a little bitter, so it’s very important to cook for the recommended time. Otherwise, the greens will end up tough and bitter.
- It’s okay if you don’t want to add the vinegar to the whole pot. Individuals can add as needed.
- I also like to remove the stems because they are very tough and bitter.