Southern Style Braised Collard Greens with Smoked Turkey

Let’s make it

1. 1

   Preparation

   Prepare the collard greens by washing thoroughly to remove grit. Remove the tough stems and chop the leaves into 2-inch pieces. Set aside.

2. 2

   Cooking Aromatics

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion and sauté until translucent, about 5 minutes.

3. 3

   Cooking Aromatics

   Add the minced garlic to the pot and cook for 1 minute until fragrant, stirring frequently to avoid burning.

4. 4

   Building Flavor

   Place the smoked turkey neck into the pot with the aromatics. Stir in the smoked paprika, crushed red pepper flakes if using, kosher salt, and black pepper. Cook for 2 minutes to toast the spices.

5. 5

   Combining Ingredients

   Add the chopped collard greens to the pot and toss well to combine with the aromatics and turkey neck. Pour in the chicken broth and apple cider vinegar. Stir to distribute evenly.

6. 6

   Braising

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover the pot, and simmer gently for 60 to 70 minutes, or until collard greens are very tender and turkey meat is falling from the bone.

7. 7

   Finishing

   Uncover the pot and stir. Remove the smoked turkey neck, shred the meat, discard bones, and return the meat to the pot. Adjust seasoning with additional salt and pepper if needed. Simmer uncovered for 5 more minutes to thicken the broth slightly.

8. 8

   Serving

   Serve the braised collard greens hot as a hearty side dish alongside your favorite Southern dinner mains.