Collard Greens
Looking for hearty vegetable side dishes that are full of flavor? Try a bowl of collard greens. This dish is a Southern classic and a must-have for a New Year's Day dinner. Traditionally, a meal of black-eyed peas (symbolizing coins), cornbread (gold), and brothy collard greens (money) is enjoyed to bring luck, health, and wealth in the new year. These slow-simmered greens also make an excellent side for Thanksgiving or any Southern comfort food feast. And don’t forget the corn muffins to soak up all the delicious juices!
Ingredients
- 1 lb. smoked turkey legs (about 2)
- 1 Tbsp. olive oil
- 1 large sweet onion, chopped
- 4 garlic cloves, finely chopped
- 2 tsp. kosher salt, plus more to taste
- 1 tsp. paprika
- 1/2 tsp. ground black pepper
- 1/2 tsp. crushed red pepper flakes
- 1 qt. chicken broth
- 3 Tbsp. apple cider vinegar, plus more to taste
- 1 Tbsp. granulated sugar
- 1 (2-lb.) bag chopped fresh collared greens
- Hot pepper sauce, to serve
Instructions
- In a large pot, cover the turkey legs in 2 quarts of water. Bring the turkey legs to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, until the turkey is tender and falling off the bone, about 1 ½ hours.
- Remove the turkey legs from the stock and strain the stock into a large bowl through a fine mesh sieve. When the turkey is cool enough to handle, remove the bones and skin and shred the meat into bite-sized pieces.
- In the same large pot, heat the olive oil over medium heat. Add the onion, garlic, salt, paprika, black pepper, and red pepper flakes. Cook, stirring frequently, until lightly golden, 3 to 4 minutes. Add the chicken broth, vinegar, sugar, and the strained smoked turkey stock. Add the greens one handful at a time, stirring until wilted. Fold in the shredded turkey. Add water until it just covers the greens. Cover and cook until the greens are tender, 45 minutes to 1 hour. Remove the lid and simmer until the liquid is slightly reduced, 10 minutes. Taste for salt and vinegar.
- Serve hot, with pepper sauce, if you like.
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