Smoky Collard Greens
Bring the rich, soul-warming flavors of the South to your table with this Smoky Collard Greens recipe! Tender collard greens are slow-simmered in a savory broth infused with smoky turkey leg or ham hock, alongside aromatic garlic, onions, and a tantalizing blend of smoked paprika and red pepper flakes. A splash of apple cider vinegar adds a tangy brightness, perfectly balancing the dish's deep, smoky essence. Ready in just over an hour, this nutritious and flavor-packed side dish pairs beautifully with cornbread or your favorite comfort food. Whether you're hosting a holiday feast or craving a hearty Southern staple, these smoky collard greens promise to be a crowd-pleaser. Perfect for SEO-driven searches like “Southern collard greens recipe” or “easy smoky greens,” this dish celebrates tradition with every bite!
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Recipe Information
Ingredients
- 2 bunches collard greens
- 1 piece smoked turkey leg or smoked ham hock
- 1 medium onion, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 0.5 teaspoons crushed red pepper flakes
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- dash optional hot sauce
Instructions
Wash the collard greens thoroughly to remove any dirt or grit. Remove the stems and tough center ribs, then stack the leaves, roll them up, and slice them into 1/2-inch strips.
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
Add garlic to the pot and cook for 1 minute, stirring frequently to prevent burning.
Push the onions and garlic to one side of the pot and add the smoked turkey leg (or ham hock). Sear it for about 2 minutes on each side to release the smoky flavor.
Add the collard greens to the pot in batches, stirring to wilt them down as you go.
Pour the chicken broth over the greens, ensuring they are mostly submerged. Stir in apple cider vinegar, smoked paprika, red pepper flakes, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour. Stir occasionally to prevent sticking and ensure even cooking.
After 1 hour, check the tenderness of the greens. They should be soft and flavorful. Remove the smoked turkey leg (or ham hock) and shred the meat, discarding the skin and bones. Stir the shredded meat back into the greens.
Adjust seasoning with additional salt, black pepper, or hot sauce, if desired.
Serve warm as a side dish or alongside cornbread for a comforting Southern-inspired meal.
Nutrition Facts
Calories |
912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 112 mg | 38% | |
| Sodium | 5448 mg | 237% | |
| Total Carbohydrate | 62.3 g | 23% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 10.4 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1250 mg | 96% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2559 mg | 54% | |
*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.
