So here’s the thing, you either make good greens or you don’t. This recipe for collard greens with smoked turkey is here to help you handle the holidays and Sunday dinner like the chef you are! Before I walk you through the recipe, I would be remiss if I didn’t share a little bit about the history of collard greens and the reasons they are so important to African Americans. I certainly don’t want my peeps to be on the “nasty greens” list!
Collard greens are a time-honored tradition that runs deep in the hearts and souls of African Americans. Although collard greens have been prepared for centuries, the Southern cooking method originated with the influx of African slaves to the southern colonies, who had to feed their families and themselves. The practice of eating greens that have been reduced to a low gravy and sipping the juices (referred to as “pot likker”) is African in origin, even though greens are not native to the continent. The slaves of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig’s feet were also given to the slaves. Forced to create meals from these leftovers, they created the famous southern greens. The slave diet began to evolve and spread when slaves entered the plantation houses as cooks. Their African recipes, which incorporated local ingredients, started to influence modern Southern cooking.
I’ll admit that aside from the fact that collard greens are a classic southern dish, I didn’t really know much about the history before I started making greens. The term “pot likker,” which we now know refers to the juices from the greens when they cook down with the smoked meat, was also foreign to me. However, I am grateful for my Black heritage and the long-standing custom of slow-cooked greens in our homes and hearts.
Collard greens are a Southern staple, and when paired with smoked turkey, they become a soul-satisfying dish that’s perfect for any occasion. This guide will walk you through the process of making delicious collard greens with smoked turkey, from cleaning and cutting the greens to cooking the meat and simmering the greens to perfection.
A Taste of History: Collard Greens and the African American Tradition
Before we dive into the recipe, let’s take a moment to appreciate the rich history behind collard greens. This dish has deep roots in the African American community dating back to the arrival of African slaves in the Southern colonies. While collard greens weren’t originally part of the African diet the practice of cooking greens with a low gravy and drinking the “pot likker” (the flavorful juices) has its origins in Africa.
Forced to make meals from leftover scraps slaves created the now-famous Southern greens using ingredients like turnip tops and ham hocks. This culinary tradition evolved as slaves entered plantation houses as cooks blending their African dishes with available regional ingredients to form the foundation of present-day Southern cuisine.
Cleaning and Cutting Collard Greens: The Art of Preparation
Now, let’s get down to the nitty-gritty of making collard greens. The first step is cleaning them thoroughly. Since collard greens grow in dirt and sand, it’s crucial to remove any debris before cooking. Here’s how to do it:
- Submerge the greens in a CLEAN sink filled with cold water and 1 tablespoon of vinegar. This helps prevent the greens from wilting. Let them soak for about an hour.
- Rinse the greens with more cold water while draining the soaking water. Keep washing and rinsing until the water runs clear.
- For an extra clean, fill the sink with cold water one more time and let the greens soak for another 10 minutes. Take a clear glass and dip it into the water. If the water is clear, your greens are clean and ready to be dried and cut. If it’s still murky, repeat the rinsing process.
Tip: If you’re short on time, you can use pre-cleaned and cut collard greens from the grocery store.
Cooking the Smoked Turkey: Flavorful Foundation
Traditional Southern greens often feature smoked turkey parts like necks, legs, tails, or ham hocks This recipe uses smoked turkey tails, but feel free to use your preferred cut. Here’s how to cook the meat:
- Rinse the smoked turkey tails with cold water.
- Place them in a large pot and cover with water.
- Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the meat is fork-tender.
- Remove the meat from the pot and use two forks to pull the meat off the bone. Set aside for later.
Simmering the Greens: The Path to Perfection
Now comes the main event: cooking the collard greens. Here’s what you’ll need:
- Oil (vegetable, avocado, bacon grease – whatever you have on hand)
- Brown sugar
- Worcestershire sauce
- Apple cider vinegar
- Onions, diced
- Smoked turkey meat
- Water
- Dry seasonings: garlic powder, smoked paprika, creole seasoning, crushed red pepper
- Add the oil, brown sugar, Worcestershire sauce, vinegar, greens, onions, smoked turkey meat, and about 4 1/2 cups of water to the pot.
- Bring to a boil, then reduce heat and simmer for 1 1/2 hours.
- Add the dry seasonings and cook for another 30 minutes, or until the greens are tender.
- For an extra kick, drizzle with hot sauce before serving.
Tips and Tricks for Collard Green Perfection
Here are some additional tips to elevate your collard greens:
- Use a large pot to prevent the greens from overcrowding and ensure even cooking.
- Don’t overcook the greens, as they can become mushy.
- Adjust the amount of seasonings to your taste.
- For a richer flavor, add a ham hock or bacon to the pot while cooking the greens.
- Serve the collard greens with cornbread or rice for a complete Southern meal.
Frequently Asked Questions
How long do I cook collard greens?
The total cooking time for collard greens is around 2 hours, including simmering the greens with the smoked turkey and seasonings.
Can I use other types of smoked meat?
Yes, you can use ham hocks, bacon, or even leftover smoked turkey breast in this recipe.
What if I don’t have smoked turkey?
You can use regular turkey or chicken broth instead of water. However, the smoky flavor adds a unique depth to the dish.
How do I store leftover collard greens?
Store leftover collard greens in an airtight container in the refrigerator for up to 3 days. Reheat them gently on the stovetop before serving.
Can I freeze collard greens?
Yes, you can freeze collard greens for up to 6 months. Blanch them first by boiling them for 2 minutes, then plunge them into ice water to stop the cooking process. Drain and pack them into freezer-safe containers.
Making collard greens with smoked turkey is a simple yet rewarding experience. By following these steps and tips, you can create a delicious and authentic Southern dish that’s sure to impress your family and friends. So grab your ingredients, put on your apron, and get ready to enjoy the taste of tradition!
Collard greens with smoked turkey
Before you can cook your greens, you need to clean them very well. Collard greens grow in dirt and sand so it’s important to remove all debris before cooking. I think the best way is to put the greens in your CLEAN sink and soak them in a solution of one tablespoon vinegar and cold water. Cold water is important because you don’t want the greens to wilt. Let them soak for about an hour. After an hour, drain the water they have been soaking in and give them another rinse in cold water. Keep washing/rinsing until the the greens are clean. After I’m satisfied the greens are clean, I run a second load of cold water into the sink and let the greens soak for a further ten or so minutes. Take a clear glass cup and dip it in the water. Your greens are clean and prepared for drying and chopping if the water in the glass is clear. If the water is still murky, they are not clean. **You are welcome to use the prepared collard greens that are included in the bag if you don’t want to spend a few hours cleaning greens. They are already cut and cleaned. **.
After cleaning, pat the collard greens down with paper towels to help them absorb some of the moisture. So you can cut your greens 2 ways….
Technique 1: cut off the thick stem, stack a few greens on top of one another, roll them horizontally, and chop them into tiny pieces.
Method 2: remove the thick stem and fold the greens in half and tear them into small pieces.
Though I usually end up tearing them, I prefer method 1 because they look so pretty when they are perfectly cut.
Therefore, traditional Southern greens include some sort of meat, like ham hocks and smoked turkey legs, tails, and necks. In this recipe, we use smoked turkey tails, but you can use any type of meat that you like; the key is to use a meaty cut of smoke meat. So start off by rinsing your smoked turkey tails with cold water. I found these at Wegmans and they came 4 per pack. Once I’ve have rinsed them, they go into a large pot and I cover with water. After that, put the lid on and cook for 30 to 35 minutes on medium high, or until they are fork-tender. Carefully remove the meat from the pot and use 2 forks to pull the meat off the bone.
To the pot, add the oil, brown sugar, vinegar, Worcestershire sauce, greens, onions, and roughly 4 and a half cups of water. Add the smoked turkey meat back into the pot and stir everything together. Let the greens cook down for about an hour and a half and then add the dry seasonings. Cook for another 30 minutes and they are done. Drizzle some hot sauce on them for extra heat and enjoy!.
Collard greens with smoked turkey
- Author: Jaylynn Little
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Cuisine: American