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Southern Collard Greens with Smoked Turkey Wings and Onions

Southern collard greens with smoked turkey simmer slowly with onions, garlic, and broth until the greens are very tender. Shredded smoked turkey and a splash of apple cider vinegar add a savory, tangy finish.
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Prep Time 15 minutes
Cook Time 2 hours 14 minutes
Cooling 5 minutes
Total Time 2 hours 34 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp neutral oil
  • 1 yellow onion large, diced
  • 2 cloves garlic minced
  • 2 smoked turkey wings about 2 pounds total
  • 6 cups low-sodium chicken broth
  • 2.5 lb collard greens washed, tough stems removed, and chopped
  • 1 tsp black pepper
  • 0.25 tsp crushed red pepper
  • 0.5 tsp kosher salt
  • 1 tbsp apple cider vinegar

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the oil in a 6-quart Dutch oven over medium heat.
  2. Cook the onion for 5 to 7 minutes, stirring occasionally, until softened.
  3. Stir in the garlic and cook for 30 seconds.
  4. Add the turkey wings and broth, then bring to a boil over high heat.
  5. Cover and simmer over low heat for 45 minutes.
  6. Add the collard greens by handfuls over medium heat, stirring until wilted enough to fit in the pot, about 5 to 8 minutes.
  7. Stir in the black pepper and crushed red pepper.
  8. Cover and simmer over low heat for 60 to 90 minutes, stirring every 20 minutes, until the greens are very tender and the turkey meat loosens from the bones.
  9. Transfer the turkey wings to a plate and cool until easy to handle, about 5 minutes.
  10. Remove and discard the skin and bones, shred the meat, and return it to the pot.
  11. Stir in the kosher salt and apple cider vinegar.
  12. Serve hot.

Notes

For tender greens, add them by handfuls and let each batch wilt enough to fit before adding more. Refrigerate leftovers for 3 to 4 days; freezer-friendly. For a lower-sodium variation, use unsalted chicken broth and adjust the salt to taste.