Southern Collard Greens
Southern Collard Greens Recipe simmered with smoked turkey wings, green and red peppers, onions, garlic, white vinegar, red pepper flakes make this dish so tasty. No one will complain about not having enough meat in this dish. Perfect for Thanksgiving or any day of the week.
Servings 5 people
- 3 bunches collard greens about 2 lbs **See notes below
- 2 cups onion diced
- 4 garlic cloves minced
- 1 green pepper diced
- 1 sweet bell pepper diced
- 1 tbsp jalapeno pepper diced
- 2 lbs whole smoked turkey wings
- 1 tsp cajun seasoning (optional)
- 2-3 tsp crushed red pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 3 cups chicken broth I used Better Than Bouillon
- 2 tbsp distilled white vinegar
- 2 tbsp granulated sugar
- salt for taste
- pepper for taste
To a large pot or dutch oven, add 1 tablespoon of vegetable oil over medium heat. Add the green peppers, sweet red bell peppers, jalapeño, and onions. Saute until soft. Add the minced garlic and saute for one minute.
In a large stock pot or dutch oven over medium heat, add the smoked turkey wings, crushed red peppers, the sauteed vegetables and chicken broth. Cover and simmer for about an hour.
Next, add the collard greens, vinegar, sugar, garlic powder, onion powder and salt and pepper to taste. Mix to combine. If the greens seem like too much. Keep stirring until they have wilted down. They should be able to fit once they have wilted down. Cover and simmer for 2 hours or until the meat has fallen completely off the bone. Once done. Serve immediately.
How much collard greens do I need?
I use about 2 lbs of greens (about 8-9 leaves in a bunch). Which is also equal to about 14 cups of greens.
Use less jalapeños or ditch them if you don't want your greens spicy, for instance sometimes I'll use about ½ tbsp of jalapenos for a little kick of heat.