Southern-Style Spicy Collard Greens are a classic comfort food with a kick. This dish combines hearty greens, smoky turkey, and a touch of heat to bring a taste of the South to your table. Perfect for a cozy family meal or a hearty side dish.
Collard greens are the star, providing a hearty base and soaking up the smoky flavors. They'll cook down significantly, so don't be alarmed by the amount. Onion and garlic add depth and aroma, essential for that savory backbone. Olive oil helps sauté these aromatics, while red pepper flakes and smoked paprika give the dish its signature heat and smokiness. A smoked turkey leg not only flavors the broth but also adds tender meat to the greens. Chicken broth is the simmering liquid, infusing everything with rich flavor. A splash of apple cider vinegar at the end brightens the dish, and salt and black pepper round out the seasoning.
This dish pairs beautifully with cornbread or over rice to soak up the flavorful broth. It can also complement roasted chicken or grilled pork chops for a complete Southern feast.
Start by heating olive oil in a large pot over medium heat. When it's shimmering, add the diced onion and minced garlic. Let them cook until the onion turns translucent, about 5 minutes. You'll know they're ready when your kitchen smells irresistible.
Next, sprinkle in the red pepper flakes and smoked paprika. Stir them around for about a minute, just enough to wake up their flavors. Toss in the smoked turkey leg and pour in the chicken broth. This is where the magic begins.
Bring the pot to a simmer, then add the collard greens in batches. Stir them in to help them wilt and make room for more. Once all the greens are in, season with salt and black pepper. Cover the pot, reduce the heat to low, and let it cook for about 45 minutes to an hour.
When the greens are tender, remove the turkey leg. Shred the meat and return it to the pot, discarding the bone. Stir in the apple cider vinegar just before serving to give the dish a nice tangy finish.
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