Southern Style Collard Greens with ReemNotes
Recipe
Serves: ~6
Prep Time: 20 min
Cook Time: 90–120 min
Ingredients
- 2–3 lbs. fresh collard greens, stems removed, and leaves washed & roughly chopped
- 1 large smoked turkey leg, wing, or necks (fully cooked)
- 1 large yellow onion, finely diced
- 3–4 cloves garlic, minced
- 4–5 cups low-sodium chicken broth (or water with stock)
- 1 tsp kosher salt (to taste)
- ½ tsp black pepper
- ¼–½ tsp red pepper flakes (optional, for heat)
- 1–2 tbsp brown sugar (balances bitterness)
- Optional: splash of hot sauce for serving
(Feel free to scale up for a crowd — this is the kind of dish everybody asks for extra of.)
Instructions
Prep your greens:
Spread the washed collard leaves on the counter. Pull the leaves away from their tough stems and discard the stems. Roll the leaves into loose bundles and slice into bite-sized ribbons. Give them one more quick rinse to remove grit.
Build the base:
In a heavy-bottom pot over medium heat, warm a drizzle of oil (or a pat of butter if you like richness). Add the diced onion and sauté until translucent and fragrant, then stir in the garlic and red pepper flakes.
Add turkey & broth:
Nestle the smoked turkey into the pot and pour in the chicken broth. Bring to a simmer so those smoky flavors start melding.
Cook low and slow:
Add the collard greens in batches, stirring as they wilt down into the broth. Once all greens are in, reduce heat to low, cover, and let simmer for 1½–2 hours until tender and rich. Stir occasionally to keep everything mingling.
Finish strong:
Pull out the turkey, shred the meat, discard bones and skin, and stir the meat back into the pot. Season with salt, pepper, and a touch of brown sugar to balance any bitterness.
Serve It ReemNotes Style
Add ReemNotes Hot Pepper Vinegar: A light splash on each serving brightens the greens and adds a lively layer of heat and flavor that complements the smokiness of the turkey beautifully, more vibrant and nuanced than plain vinegar.
Optional Hot Sauce: For folks who want extra kick, add hot sauce plus vinegar on the table.