Southern Collard Greens with Smoked Turkey is a traditional side dish that I grew up on. My mom used to cook them all the time until my dad took over. To this day, I still don’t know all of his secret ingredients, but after trying for years, I’ve made my own recipe! I hope you enjoy!
- 1 smoked turkey wing
- 3 slices thick cut applewood bacon (diced)
- 2 tbsp chicken base
- 2 tbsp minced garlic
- 1/2 cup diced onions
- 6 cups water
- 3 lbs chopped collard greens I used pre-packed Glory Greens.
- 2 cups water
- 1/4 cup apple cider vinegar
- 2 tbsp poultry seasoning
- 1 tsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp red pepper flakes
- 2 tbsp granulated sugar
- In a large stock pot, add diced bacon and cook until brown. Do not drain.
- Stir in chicken base, minced garlic, and diced onion. Simmer for 3 minutes.
- Add 6 cups of water and smoked turkey wing. Cook for 45 minutes.
- While the smoked turkey is cooking, chop and rinse collard greens thoroughly.
- After the turkey has been cooking for 45 minutes, add a few bunches of the collard greens and cover with lid. If not enough room in the pot, wait about 5 minutes for the greens to wither before adding more bunches to the pot.
- Once all the bunches of greens have been added, add 2 cups of water and simmer on medium-low for 1 1/2 hours.
- Remove the turkey from the pot and shred the meat.
- Stir in the shredded meat to the pot plus apple cider, black pepper, onion powder, garlic powder, poultry seasoning, red pepper flakes, and sugar.
- Simmer for 10 minutes and serve.