This nutrient-rich version of a Southern classic is full of flavor, fiber, and antioxidants—without the heaviness of traditional recipes. It’s perfect for a soulful summer gathering or Sunday supper.
Ingredients:
2 lbs fresh collard greens, stemmed and chopped
1 medium onion, chopped
3 cloves garlic, minced
1 smoked turkey wing or leg (skin removed for lighter option)
4 cups low-sodium chicken or vegetable broth
1 tbsp apple cider vinegar
1 tsp smoked paprika
½ tsp crushed red pepper flakes (optional)
Salt and black pepper to taste
Olive oil or avocado oil for sautéing
Instructions:
Heat a large pot over medium heat. Add 1 tbsp oil, then sauté the onion until soft (about 5 minutes). Add garlic and cook another minute.
Add the smoked turkey, broth, vinegar, paprika, red pepper flakes, and a pinch of salt and pepper. Bring to a boil.
Add collard greens, reduce to a simmer, cover, and cook for 45–60 minutes until greens are tender and infused with flavor.
Remove the turkey, shred the meat, and return it to the pot. Adjust seasoning to taste and serve warm.
Why it’s healthy:
👉 Collard greens are packed with calcium, vitamin K, and antioxidants.
👉 Smoked turkey adds depth without the saturated fat of pork.
👉 Apple cider vinegar aids digestion and balances the rich flavors.
Optional Pairing: Serve with roasted sweet potatoes and a side of black-eyed peas for a fully grounded, gut-loving meal.
Bon Appetit!
