Soy-Free Southern Style Collard Greens
Transform your table with the rich, robust flavors of Soy-Free Southern Style Collard Greens, a classic Southern comfort food reimagined for those avoiding soy. Featuring tender collard greens simmered in a savory blend of soy-free chicken stock, smoked turkey, garlic, and onion, this recipe offers a mouthwatering combination of smoky depth and balanced tang from apple cider vinegar and a hint of sweetness from maple syrup. Perfectly spiced with paprika and crushed red pepper flakes, these collard greens are slow-cooked to perfection, ensuring melt-in-your-mouth tenderness and bold flavor in every bite. Ready in under two hours, this hearty dish makes a soul-warming side for family celebrations or weeknight dinners.
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Recipe Information
Ingredients
- 2 pounds collard greens
- 1 whole smoked turkey leg or wing
- 1 large yellow onion
- 3 cloves garlic
- 6 cups chicken stock (soy-free)
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon paprika
- 0.5 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Wash the collard greens thoroughly under cold water to remove dirt and grit. Remove the thick stems by cutting along both sides of the stem and discard them. Stack the leaves, roll them up like a cigar, and slice into 1-inch ribbons. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the smoked turkey leg or wing and sear for 2-3 minutes per side, until lightly browned.
Chop the onion and mince the garlic. Add the onion to the pot and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.
Pour in the chicken stock and apple cider vinegar. Stir in the paprika, crushed red pepper flakes, salt, and black pepper. Add the maple syrup for a subtle hint of sweetness to balance the flavors.
Bring the mixture to a gentle simmer and add the collard greens in batches, stirring after each addition to wilt the greens down. Once all the greens are in the pot, cover with a lid.
Reduce the heat to low and simmer for 60-90 minutes, stirring occasionally, until the greens are tender and the flavors are well developed. Taste and adjust seasoning if needed.
Once cooked, remove the smoked turkey leg or wing. Shred the meat off the bone and discard the bone. Return the shredded meat to the pot and stir to combine.
Serve the collard greens hot as a side dish, garnished with extra red pepper flakes if desired.
Nutrition Facts
Calories |
1036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 112 mg | 38% | |
| Sodium | 9019 mg | 392% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 23.8 g | ||
| Protein | 75.3 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1430 mg | 110% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 2086 mg | 44% | |
*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.
