Southern Comfort · Free
Smoky Southern Collard Greens
Silky, slow-simmered collard greens cooked low and slow with smoked turkey and onion until meltingly tender, leaving a savory pot likker you will want to sip.
****+
Prep 20 min · Cook 90 min
Method
Wash the collard greens thoroughly in a sink of cold water to remove all grit, changing the water two or three times until it runs clear.
Stack a few leaves, fold them lengthwise, and cut out the tough center stem, then slice the leaves crosswise into 1 inch ribbons.
Heat the olive oil in a large heavy pot over medium heat, then add the diced onion and cook for 5 minutes until soft and translucent.
Stir in the minced garlic and red pepper flakes and cook for 1 minute until fragrant.
Add the smoked turkey leg and the chicken stock, then bring the pot to a boil and simmer for 30 minutes to build a smoky broth.
Add the collard ribbons in batches, stirring each addition down as it wilts to make room for the next handful.
Once all the greens are in, stir in the vinegar, hot sauce, and sugar, which balance the earthy bitterness of the greens.
Reduce the heat to low, cover, and simmer gently for 60 to 75 minutes, stirring occasionally, until the greens are very tender and silky.
Lift out the smoked turkey, pull the meat off the bone, chop it, and stir the meat back into the pot, discarding the bone and skin.
Taste the greens and their pot likker, then season with salt and plenty of black pepper.
Serve the greens warm with a slotted spoon, ladling some of the flavorful pot likker over each portion.
Chef's tips
- Do not skip washing the greens several times, since sandy grit hides deep in the leaves and stems.
- The longer they simmer, the more tender and mellow they become, so give them time.
- Save the leftover pot likker to sop up with cornbread; it is the best part.
Cooking times vary by equipment -- cook to temperature and to taste.
