Authentic Southern Collard Greens with Smoked Turkey

Ingredients

• 4 lbs collard greens (stems removed, leaves sliced)
• 3 smoked turkey tails
• 3 TBSP better than bouillon (chicken flavor)
• 1 large yellow onion (diced)
• 1 large red bell pepper (diced)
• 5 cloves garlic (chopped)
• 10 cups water
• 3 tsp seasoned salt
• 3 tsp onion powder
• 3 tsp garlic powder
• 1 1/2 tsp ground black pepper
• 1 TBSP brown sugar
• 2 TBSP pickled jalapenos
• 2 TBSP juice from pickled jalapeno jar

Steps

1. 1

   Thoroughly wash the collard greens, even if they’re pre-washed. Remove the thick stems and slice the leaves into thin strips. Set aside.

2. 2

   Place the smoked turkey tails in a large pot. Add 8 cups of water along with the Better Than Bouillon, stirring until fully dissolved. Bring the pot to a boil over high heat.

3. 3

   Once boiling, cover the pot, reduce the heat slightly, and let the turkey simmer for 30 minutes to create a rich, smoky broth.

4. 4

   Reduce the heat to medium and begin adding the collard greens a handful at a time, allowing them to wilt down before adding more.

5. 5

   Add the diced onion, red bell pepper, and chopped garlic to the pot. Stir well.

6. 6

   Season the greens with seasoned salt, onion powder, garlic powder, and black pepper. Add the pickled jalapeños and jalapeño juice, then pour in the remaining 2 cups of water. Stir to combine.

7. 7

   Bring the pot back to a gentle boil, then reduce the heat to low. Cover and let the collard greens simmer low and slow for about 2½ hours, stirring occasionally to keep everything evenly seasoned.

8. 8

   Once the greens are tender and full of flavor, taste and adjust seasoning if needed. Remove from heat and let them rest for 10–15 minutes before serving.