A Chefs Guide to Soul Food— Southern Collard Greens

vegetable broth

🥗Healthier: water

💰Cheaper: homemade vegetable broth

Water can be used for a lighter option.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice adds acidity with fewer calories.

Turn on medium-high heat on the pot.

Add olive oil to the pot.

Chop the collard greens, removing some of the stem if desired.

Soak collard greens in water with salt to remove sand and grit before chopping.

Sauté chopped onions in the pot with oil until fragrant.

Add onion powder, garlic powder, crushed red pepper flakes, and a little salt to the sautéed onions.

Add smoked turkey to the pot with the sautéed onions.

Chop collard greens into pieces and add them to the pot with the turkey and onions.

Add enough stock to cover the collard greens in the pot.

Bring the mixture to a rolling boil with the lid on.

Reduce heat to medium-low and let the collard greens cook until the turkey falls off the bone, about 1-2 hours.

Check the collard greens after about 1 hour; they should be dark and tender.

Remove the turkey bones and skin from the pot, pulling off any extra meat.

Add roasted red peppers to the pot for flavor and color.

Taste the collard greens to adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary