Healthy Southern Collard Greens Recipe
I’ve been really into collard greens lately. They’ve been looking great at my local grocery store and I’ve found they are easier to prep than the commonly found kale at my grocery store (curly kale). Flatter leaves like collard greens are easier to clean – you don’t have to look through the curly parts like you do with curly kale. And then of course the flatter leaves make it easier to chop into even pieces. Plus, collard greens are so good for you! So, without further selling of why you should love collard greens, let me just get to the point, which is this delicious Healthy Southern Collard Greens recipe.
This recipe is not just healthy, but simple. It utilizes common ingredients like salt, pepper, oil, onion, garlic, and chicken broth with just a few ingredients you’ll likely need to go buy – collard greens, turkey wings, and rice vinegar if you don’t already have that. I used Marukan’s Genuine Brewed Rice Vinegar.
What’s great about this recipe is that it uses turkey wings, which I thought was a nice change of pace from chicken. Turkey is often under-utilized except during Thanksgiving or when it comes to ground turkey – but the wings and legs just don’t get the credit they deserve!
Check out more healthy gluten-free recipes
Healthy Southern Collard Greens
Ingredients
- 2 pounds collard greens
- 2 fresh or smoked turkey wings
- Kosher or fine sea salt
- Black pepper
- 2 tablespoons vegetable oil
- 1 onion , diced
- 2 cloves garlic , minced
- ¼ teaspoon crushed red pepper flakes
- 1½ cups gluten free chicken broth
- ½ cup water
- ⅓ cup Marukan Genuine Brewed Rice Vinegar
- Hot sauce
Instructions
- Remove the ribs from the collard greens and cut into 2-inch ribbons.
- Season the turkey wings with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Brown the wings on all sides well, about 10 minutes. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the crushed red pepper, ½ teaspoon of black pepper, and the collard greens. Stir every few minutes until the collards have wilted down. Add the broth and water and bring to a boil. Cover the pot, reduce heat, and simmer for 45 minutes.
- Remove the turkey wings and shred the meat into the collard greens. Increase heat to high and add the vinegar and 2 teaspoons hot sauce. Cook until most of the liquid has evaporated.
- Taste and adjust seasonings, as needed. Serve with additional hot sauce on the side.
Nutrition
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