Authentic Southern Collard Greens with Smoked Turkey
These Southern collard greens are slowly simmered with smoked turkey tails and savory seasonings until tender and full of rich, smoky flavor. Cooked low and slow, the greens soak up every bit of the seasoned pot liquor for an authentic, soulful Southern side dish.
Servings 12
Equipment
- 1 large pot
- 1 large knife
- chopping board
Ingredients
- 4 lbs collard greens stems removed, leaves sliced
- 3 smoked turkey tails
- 3 TBSP better than bouillon chicken flavor
- 1 large yellow onion diced
- 1 large red bell pepper diced
- 5 cloves garlic chopped
- 10 cups water
- 3 tsp seasoned salt
- 3 tsp onion powder
- 3 tsp garlic powder
- 1 1/2 tsp ground black pepper
- 1 TBSP brown sugar
- 2 TBSP pickled jalapenos
- 2 TBSP juice from pickled jalapeno jar
Instructions
- Thoroughly wash the collard greens, even if they’re pre-washed. Remove the thick stems and slice the leaves into thin strips. Set aside.
- Place the smoked turkey tails in a large pot. Add 8 cups of water along with the Better Than Bouillon, stirring until fully dissolved. Bring the pot to a boil over high heat.
- Once boiling, cover the pot, reduce the heat slightly, and let the turkey simmer for 30 minutes to create a rich, smoky broth.
- Reduce the heat to medium and begin adding the collard greens a handful at a time, allowing them to wilt down before adding more.
- Add the diced onion, red bell pepper, and chopped garlic to the pot. Stir well.
- Season the greens with seasoned salt, onion powder, garlic powder, and black pepper. Add the pickled jalapeños and jalapeño juice, then pour in the remaining 2 cups of water. Stir to combine.
- Bring the pot back to a gentle boil, then reduce the heat to low. Cover and let the collard greens simmer low and slow for about 2½ hours, stirring occasionally to keep everything evenly seasoned.
- Once the greens are tender and full of flavor, taste and adjust seasoning if needed. Remove from heat and let them rest for 10–15 minutes before serving.