Description
Tender Southern-style collard greens slowly cooked with smoked turkey, onion, garlic, chicken broth, smoked paprika, red pepper flakes, and apple cider vinegar.
Ingredients
2 pounds fresh collard greens, washed, stemmed, and chopped
1 smoked turkey leg or 2 small smoked turkey wings
1 medium yellow onion, chopped
3 garlic cloves, minced
4 cups low-sodium chicken broth
2 tablespoons apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon black pepper
1 teaspoon brown sugar, optional
Salt to taste
Instructions
1. Wash the collard greens thoroughly. Remove the thick center stems and chop the leaves into 1-inch pieces.
2. Add the chicken broth, apple cider vinegar, smoked paprika, red pepper flakes, black pepper, and brown sugar to a 6-quart slow cooker.
3. Add the chopped collard greens and toss gently to coat.
4. Nestle the smoked turkey into the greens and cover the slow cooker.
5. Cook on low for 7 to 8 hours, or until the greens are very tender.
6. Remove the turkey from the slow cooker. Discard the skin and bones, shred the meat, and return it to the greens.
7. Taste and add salt if needed. Serve warm with the cooking liquid.
Notes
Wash the collard greens in several changes of cold water to remove grit.
Removing the thick center stems helps the greens become tender.
Avoid lifting the lid unnecessarily during cooking.
Taste before adding salt because smoked turkey and chicken broth may already be salty.
For a vegetarian version, omit the smoked turkey and use vegetable broth.
Store leftovers in the refrigerator for 3 to 4 days or freeze them with some cooking liquid.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 3g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 25mg