Collard Greens with Smoked Turkey Wings

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 165 min · Turkey · dairy-free, keto, low-carb

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Ingredients

• 3 large bunches (about 4 lb) collard greens
• 1/2 lb smoked turkey wings
• 1 large yellow onion
• 2 garlic cloves
• 1 1/4 cups chicken broth
• 1/2 tbsp apple cider vinegar
• 1/4 tbsp light brown sugar
• 1/4 tsp crushed red pepper flakes
• 1/4 tsp smoked paprika
• for the table hot sauce

Method (tap to check — screen stays awake)

1. Put the smoked turkey wings in a large pot with the chicken broth and 2 cups water. Bring to a simmer, cover, and cook 60 minutes — this builds the smoky pot likker that makes the whole dish.
2. Meanwhile, strip the collard leaves from their tough stems, wash thoroughly in a sink of cold water (twice — grit hides), stack, roll, and slice into wide ribbons.
3. Add the diced onion, smashed garlic, red pepper flakes, and smoked paprika to the pot, then pile in the collards in batches, letting each addition wilt down before the next.
4. Simmer partially covered 60 to 75 minutes, stirring now and then, until the greens are silky and deep green-brown — tender greens take time, and undercooked collards convince no one.
5. Pull out the wings, shred every bit of meat off the bones, and stir the meat back in. Finish with the apple cider vinegar and brown sugar, then taste the pot likker and season with salt.
6. Serve in bowls with plenty of pot likker, and pass the hot sauce at the table like you mean it.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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