Louisiana Collard Greens
Immerse yourself in the soulful flavors of the South with these Louisiana Collard Greens, a comforting dish that perfectly balances smoky, tangy, and subtly sweet notes. Featuring tender, slow-simmered collard greens cooked with a smoky turkey leg (or ham hock) for depth, this recipe is elevated with a dash of apple cider vinegar, a touch of brown sugar, and a hint of crushed red pepper for a gentle kick. The greens are simmered to perfection in a rich, savory broth infused with garlic and onions, creating a dish that's as nutritious as it is flavorful. Ideal as a side dish or paired with cornbread for a hearty Southern meal, this recipe is a true celebration of traditional Louisiana cooking. Perfect for holidays, Sunday dinners, or simply satisfying comfort food cravings, these collard greens are sure to become a household favorite.
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Recipe Information
Ingredients
- 2 bunches collard greens
- 1 piece smoked turkey leg (or ham hock)
- 1 large, diced onion
- 4 minced garlic cloves
- 6 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1.5 tablespoons brown sugar
- 0.5 teaspoons crushed red pepper flakes
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
Instructions
Thoroughly wash the collard greens under running water to remove any grit or dirt. Remove the tough stems and chop the leaves into bite-sized pieces.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the smoked turkey leg (or ham hock) to the pot and pour in the chicken broth. Bring to a boil over high heat, then reduce to a simmer and cover. Let it cook for 20 minutes to infuse the broth with the smoky flavor.
Add the chopped collard greens to the pot, a handful at a time, stirring to help them wilt down and fit into the pot.
Stir in the apple cider vinegar, brown sugar, crushed red pepper flakes, salt, and black pepper. Mix well to combine.
Cover the pot and simmer over low heat for about 60-70 minutes, stirring occasionally, until the greens are tender and flavorful.
Remove the smoked turkey leg or ham hock from the pot, shred the meat, and return it to the greens. Discard any bones or skin.
Taste and adjust seasoning, adding more salt, pepper, or vinegar as needed. Serve warm as a side dish or with cornbread for a traditional Southern meal.
Nutrition Facts
Calories |
208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1326 mg | 58% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 20.1 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 617 mg | 13% | |
*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.
