Southern-Style Collard Greens

Collards braise slowly with onion, garlic, smoky turkey, and broth until tender but still intact, then finish with vinegar for a savory pot liquor with a bright edge.

90 min

6 servings

Tender collard ribbons and pulled smoked turkey sit in a shallow bowl with savory pot liquor.

Ingredients

2 1/2 lb collard greens

1 tbsp neutral vegetable oil

1 medium yellow onion, diced

3 garlic cloves, thinly sliced

6 cups low-sodium vegetable broth

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1/4 tsp crushed red pepper flakes

1 tsp granulated sugar

1 tbsp apple cider vinegar

Equipment

Large Dutch oven with lid · Chef's knife · Cutting board · Slotted spoon

Keep the leaves intact

Use a quiet simmer and turn the greens gently; a hard boil can break the ribbons apart before they become tender.

Serve the pot liquor

Spoon the savory broth over the collards at the table, with cornbread or another bread to catch it.

Wash and prep

01. Rinse collards in several changes of cold water until grit is gone. Stack leaves, remove thick ribs, roll loosely, and cut crosswise into 1-inch ribbons.

02. Dice the onion and slice the garlic thinly while the greens drain; even onion pieces soften consistently.

Make the broth

03. Warm oil over medium heat; cook onion with 1/2 tsp salt, pepper, red pepper flakes, and sugar until translucent, about 5 minutes.

04. Stir in garlic for 30 seconds, then add turkey and broth. For meat-free greens, use 1 tsp smoked paprika and 1 tbsp tamari instead of turkey.

05. Partially cover and simmer 25 minutes with turkey, or 20 minutes for the meat-free broth, at a quiet bubble.

Braise the greens

06. Stir in collards a handful at a time, letting each addition wilt; add the remaining 1/2 tsp salt and cover the pot partially.

07. Simmer gently for 40 minutes, turning the leaves through the broth every 10 minutes. Continue up to 5 minutes if the leaves resist a fork.

Finish and serve

08. Turn off heat and stir in vinegar. Lift out the turkey, pull off the meat, discard skin and bone, and return meat to the greens; serve with the pot liquor.