Southern Smoky Collard Greens

Who wants some comfort food at its best? Every now and then you should treat yourself and don't forget to serve this with some cornbread on the side!

5 from 1 vote

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Course: Side Dish

Cuisine: Southern

Keyword: Collard Greens, Smoky, Southern

1 bunch (1 3/4 pounds) collards- washed, stripped from stems, torn or cut into strips
1 T extra virgin olive oil
1/4 c diced Vidalia or yellow onion
1/4 t red pepper flakes
1/4 t garlic powder(organic) You can sub 1 t minced garlic, but add at the end of onion saute.
1 smoked tuurkey wing or leg, about 3/4 pound
3 c chicken broth (low-sodium)
1/2-1 T apple cider vinegar
1/4 t smoked paprika

In your kitchen sink, or large bowl, wash the greens in a water solution with 1/4 c white vinegar and 2-3 T of salt. Swish them around and soak for about 20 minutes. Drain.
Rinse in sink/bowl filled with fresh water (no salt or vinegar).
Run cool water over leaves separately and tear off of main stems. Tear into pieces or cut into strips, whatever is your preference.
In saucepan, saute diced onion over MED-LOW heat until softened. If using freshly minced garlic instead of garlic powder, add it in just as onions are finishing up. Stir in about 30 seconds or until fragrant before the next step.
Add in the smoked turkey wing/leg along with the low-sodium chicken broth.
Layer the collard greens on top and cover. Simmer for 1 hour, stirring frequently.
Take out the turkey. Remove skin and pick off meat; add it to the pot with apple cider vinegar and smoked paprika.