Description
A hearty and flavorful dish featuring tender collard greens cooked with smoked turkey, perfect as a side or main dish.
Ingredients
Scale
- 1 teaspoon olive oil
- 1 1/2 cups chopped white onions
- 2 garlic cloves (minced)
- 3 pounds fresh collard greens (this is usually 3–4 bundles; weigh for accuracy)
- 1 smoked turkey leg or wing
- 1 1/2 cups chicken broth
- 1 tablespoon Creole seasoning
Instructions
- Fill a large bowl or sink with water. Use your hands to scrub the veins of the leaves to remove any dirt or sand. Wash the greens thoroughly until the water runs clear.
- Remove the stems from the greens and slice the greens into smaller pieces.
- Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic.
- Saute the onions and garlic until translucent and fragrant.
- Deglaze the pan by adding the chicken broth.
- Begin to layer in the greens and add them in batches, stirring and allowing them to cook down to fit in the pot.
- Add in the Creole seasoning and turkey, then bring the pot to a boil.
- Place the lid on the pot and adjust the heat to medium. Allow the greens to cook for 2 hours or until soft and the turkey is tender, stirring when necessary.
- Open the pot and remove the turkey leg. Shred the meat from the leg using forks and return it to the pot.
- Serve.
Notes
- This recipe typically calls for 3-4 bundles of collard greens. Weigh for accuracy.
- Adjust seasoning to taste, especially the Creole seasoning.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg