RECIPE

Potlikker-Braised Collard Greens with Smoked Turkey

Tender collard greens simmer with smoked turkey, onion, and pepper flakes until silky, savory, and full of the rich broth Southern tables call potlikker.

Potlikker-Braised Collard Greens with Smoked Turkey recipe from Hungry Plate

These greens are built for patience rather than fuss. A brief sauté softens the aromatics, and a gentle braise gives the leaves time to absorb every bit of smoky, tangy broth. Serve them with cornbread for soaking up the potlikker.

Makes 6 servings · Prep: 25 minutes · Cook: 1 hour 15 minutes

Ingredients

  • 2 large bunches collard greens, about 2 pounds total
  • 2 tablespoons olive oil or bacon drippings
  • 1 medium yellow onion, diced
  • 3 garlic cloves, thinly sliced
  • 1 pound smoked turkey leg or smoked turkey wing
  • 6 cups low-sodium chicken stock
  • 1 tablespoon apple cider vinegar, plus more to finish
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt, plus more as needed

Instructions

  1. Fill a clean sink or large basin with cold water. Strip the thick stems from the collard leaves, tear the leaves into 2-inch pieces, and wash them in several changes of water until no grit remains. Drain well.
  2. Heat the oil or bacon drippings in a large heavy pot over medium heat. Add the onion and cook for 5 to 7 minutes, until translucent and lightly golden.
  3. Add the garlic and cook for 30 seconds. Add the smoked turkey, stock, vinegar, sugar, red pepper flakes, black pepper, and salt. Bring the liquid to a simmer.
  4. Add the collard greens by the handful, stirring as each addition wilts enough to fit in the pot. Cover and reduce the heat to low.
  5. Simmer for 60 to 70 minutes, stirring every 15 minutes, until the greens are very tender and the turkey is pulling away from the bone.
  6. Transfer the turkey to a plate and remove the meat from the bone, discarding the skin, bone, and any tough pieces. Return the shredded meat to the pot.
  7. Taste the greens and potlikker. Add more vinegar for brightness or salt as needed, then serve hot with plenty of the cooking broth.