Recipe Index

Ingredients

• 5-6 Bunches Collard Greens
• 2 LBS Smoked Turkey Wings (Can also use 2 LBS of smoked turkey legs or thighs)
• 2 TSP Bacon Grease or Avocado Oil
• 2 TSP Seasoning Salt
• 1 TSP Garlic Powder
• 1 TSP Onion Powder
• 1 TSP Smoked Paprika
• 1 TSP Red Pepper Flakes
• 1 TSP Worcestershire Sauce
• 1 Large Yellow Onion (Diced)
• 1/4 Cup Hot Sauce
• Salt and Pepper (to taste)
• 2 TSP White Granulated Sugar (Optional)

Method

1. Fold each collard leaf in half and cut out the stem, then stack the leaves and chop them.
2. Wash the chopped greens in a large bowl or a clean sink of water with kosher salt and baking soda worked through them, agitating the leaves to lift off dirt and grit, then set the cleaned greens aside.
3. Heat the bacon grease or avocado oil in a large stock pot or Dutch oven over medium-high heat and sear the smoked turkey for 2–3 minutes per side.
4. Add the onion, celery, the seasoning salt, garlic powder, onion powder, smoked paprika, red pepper flakes and Worcestershire sauce, then add broth until the turkey is completely covered.
5. Simmer for about an hour, until the turkey starts to turn tender.
6. Add the greens to the pot in bunches, covering the pot between additions so each batch wilts down, until all the greens are in.
7. Cook over medium heat for 1 to 1 1/2 hours more, stirring now and then, until the greens are tender and the smoked meat is falling off the bone.
8. Pull the bones out of the pot and distribute the turkey meat through the greens. Taste and adjust the seasoning, and stir in the hot sauce.
9. Serve the greens hot with their pot liquor, alongside cornbread or other holiday sides.

Prep: 15 min · Cook: 90 min · Total: 105 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data