Healthier Southern-Style Braised Greens
This healthier take on Southern-style braised greens delivers all the comforting, savory flavor of the classic dish with less fat, using smoked turkey instead of pork. Slow-cooked to melting tenderness, these greens are packed with nutrients and soul-satisfying taste.
For 6 servings
Thoroughly wash the collard greens under cold running water. Remove any tough stems by folding the leaf in half and tearing or cutting the stem out. Stack the leaves, roll them tightly, and slice them into 1/2-inch to 1-inch ribbons (chiffonade). Set aside.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
Add the smoked turkey wing to the pot and brown lightly on all sides for about 3-5 minutes. This helps to develop a deeper flavor.
Begin adding the chopped collard greens to the pot in batches. Stir and allow each batch to wilt down slightly before adding the next, until all the greens are in the pot.
Pour in the chicken broth and 2 tablespoons of apple cider vinegar. The liquid should nearly cover the greens. If not, add a little more broth or water. Add the initial 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 45-60 minutes, or until the greens are very tender. Stir occasionally to ensure even cooking.
Carefully remove the smoked turkey wing from the pot. Once cool enough to handle, remove the meat from the bone, shred it into bite-sized pieces, and discard the bone and any skin/cartilage.
Return the shredded turkey meat to the pot with the greens. Stir well. Taste the greens and adjust seasoning with additional salt, black pepper, or apple cider vinegar as needed. The greens should be savory with a slight tang.
Serve hot as a hearty side dish, often alongside cornbread or other Southern staples.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Properly washing greens is crucial: Fill a clean sink with cold water, submerge greens, swish them around, and let them sit for a few minutes to allow grit to settle. Lift them out, drain, and repeat if necessary.
- 2For extra depth of flavor, you can add a pinch of smoked paprika or a bay leaf to the braising liquid.
- 3Don't overcrowd the pot when adding greens initially; they will cook down significantly, but adding them in batches helps them wilt more evenly.
- 4The 'pot liquor' (the flavorful broth left after cooking the greens) is highly prized! Don't discard it; it's delicious for dipping cornbread or as a base for other dishes.
Adapt it for your goals.
Greens Blend
Substitute or mix collard greens with turnip greens, mustard greens, or kale for a different flavor profile and texture.
Spicy KickSpicy Kick
Increase the red pepper flakes to 1 teaspoon or add a sliced jalapeño or a dash of hot sauce during the last 10 minutes of cooking for more heat.
Vegetarian VersionVegetarian Version
Omit the smoked turkey wing and use vegetable broth. For umami depth, add smoked paprika, a dash of liquid smoke, or a tablespoon of nutritional yeast.
Why this is on our healthy list.
Rich in Vitamins
Collard greens are an excellent source of Vitamin K, Vitamin A, and Vitamin C, essential for bone health, vision, and immune function.
High in Fiber
The significant fiber content in collard greens aids in digestion, promotes gut health, and can help regulate blood sugar levels.
Lean Protein Source
Using smoked turkey provides a lean source of protein, which is important for muscle maintenance and satiety, without the higher fat content of traditional pork products.
Frequently asked questions
Yes, braised greens often taste even better the next day as the flavors have more time to meld. Store them in an airtight container in the refrigerator for up to 3-4 days and reheat gently on the stovetop or in the microwave.
