Southern Style Slow Cooked Collard Greens
Collard greens are a necessity when it comes to side dishes for a Thanksgiving meal. And I promise you that my slow cooked collard greens with smoked turkey will win you and your family’s heart!
Servings 8 servings
Ingredients
- 3 tablespoons canola oil
- 1/2 medium yellow onion sliced
- 3 garlic cloves minced
- 1/2 cup apple cider vinegar
- 6 cups 48 ounces chicken stock
- 1 smoked turkey neck
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 1 bay leaf
- 1/2 teaspoon thyme leaves
- 1 pound collard greens washed and stems removed
- 1 tablespoon unsalted butter
Instructions
- 1. On medium low heat, add canola oil into a 5qt (or larger) pot. Once warm, add onions and cook for 4 minutes, stirring occasionally.
- 2. Add chopped garlic and cook for 1 minute, stirring occasionally.
- 3. Pour in vinegar, and let it simmer for 1 1/2 minutes. The amount of vinegar will reduce by half. Pour in chicken stock.
- 4. Add remaining ingredients, excluding the collard greens and butter. Cover, and simmer for 30 minutes.
- 5. Add collard greens, a couple of handfuls at a time, to submerge the greens into the broth. Once all greens have been submerged, turn the heat up to high to bring to a quick boil. Then, bring the temperature down to low. Cover and cook for 1 hour, stirring occasionally.
- 6. Remove the turkey neck from the pot with a fork or tongs onto a plate. Let it cool for about 5 minutes, and pick the meat off the bone. Be sure to leave behind and gristle or tendons.
- 7. Add butter and the picked turkey meat back into the pot, cover, and cook for an additional 20 minutes. (optional - add the picked turkey neck back into the greens. This will keep adding flavor!)
- 8. Remove from heat. Spice level can be adjusted by adding more red pepper flakes. Greens can be served right away. Enjoy!