Collard Greens a La Carol
Savor the rich, soulful flavors of "Collard Greens a La Carol," a comforting Southern classic bursting with smoky, tangy goodness. Tender collard greens are slow-simmered in a flavorful broth infused with the deep, savory essence of smoked turkey (or ham hock), aromatic garlic and onions, and a splash of apple cider vinegar for a bright, tangy kick. A touch of crushed red pepper flakes adds a gentle heat, while optional sugar balances the dish with a subtle sweetness. Perfectly wilted and infused with bold seasoning, these greens pair beautifully with cornbread or rice, making it an ideal side dish for hearty meals. With its simple preparation and wholesome ingredients, this recipe is a cozy, crowd-pleasing favorite that transforms humble greens into a show-stopping feast centerpiece. Perfect for holiday tables, Sunday suppers, or whenever comfort food cravings strike!
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Recipe Information
Ingredients
- 2 pounds collard greens
- 1 smoked turkey leg (or smoked ham hock)
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth (low sodium)
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon sugar (optional)
Instructions
Rinse the collard greens thoroughly under running water to remove any grit or dirt. Pat them dry, then strip the leaves from the thick stems. Discard the stems and roughly chop the leaves into bite-sized pieces.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the smoked turkey leg (or ham hock) to the pot and pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes to infuse the broth with flavor.
Slowly add the chopped collard greens to the pot, stirring to combine. They will wilt as they cook, making room for the entire batch.
Stir in apple cider vinegar, crushed red pepper flakes, kosher salt, black pepper, and optional sugar if you prefer a hint of sweetness. Cover the pot and simmer on low heat for 60-75 minutes, stirring occasionally, until the greens are tender and the flavors are well incorporated.
Taste the greens and adjust seasoning, if necessary. If the liquid level gets too low while cooking, add more chicken broth or water, about 1/2 cup at a time.
Once done, remove the smoked turkey leg (or ham hock) from the pot. Shred the meat into small pieces and discard the bone. Stir the shredded meat back into the pot for added flavor.
Serve the collard greens hot as a side dish, pairing perfectly with cornbread or rice.
Nutrition Facts
Calories |
157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 416 mg | 18% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 2.7 g | ||
| Protein | 11.3 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 475 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
