Mohamed Shili Easy, delicious, and takes around 2 hours to prepare, this Pioneer Woman Collard Greens is prepared using smoked turkey legs, collard greens, chicken broth, apple cider vinegar, and garlic. This hearty Pioneer Woman Collard Greens recipe, ideal for a nutritious dinner, can serve up to 6 people.
Pioneer Woman Collard Greens Ingredients
- 1 lb smoked turkey legs (about 2)
- 1 tbsp olive oil
- 1 large sweet onion, chopped
- 4 garlic cloves, finely chopped
- 2 tsp kosher salt
- 1 tsp paprika
- 1/2 tsp ground black pepper
- 1/2 tsp crushed red pepper flakes
- 1 bag (2 lbs) chopped fresh collard greens
- 1 qt chicken broth
- 3 tbsp apple cider vinegar
- 1 tbsp granulated sugar
- Hot pepper sauce, to serve
How To Make Pioneer Woman Collard Greens
- Start the Turkey Stock: Place the smoked turkey legs into a large pot and cover them with 2 quarts of water, bringing the mixture to a boil over medium-high heat.Simmer the Stock: Once boiling, reduce the heat to medium-low and let the stock simmer gently for approximately 1.5 hours or until the turkey meat becomes tender and easily shreddable.Prepare Turkey for Shredding: After simmering, remove the turkey legs from the pot, set aside to cool, and proceed to strain the stock through a fine sieve, keeping the liquid for later use.Shred the Turkey: When the turkey is cool enough to handle, discard the bones and skin, and shred the meat into bite-sized pieces, ensuring it’s ready to be added back into the pot.Sauté Vegetables and Spices: Heat olive oil in the same pot over medium heat, then sauté the chopped onions and garlic along with salt, paprika, black pepper, and red pepper flakes until they turn lightly golden and fragrant.Cook the Greens: Add the collard greens to the sautéed mixture, pouring in the reserved turkey stock and chicken broth, then stir in apple cider vinegar and granulated sugar, ensuring the greens are just covered with liquid; cover and simmer until the greens are tender, about 45 minutes to an hour.Finish and Serve: Remove the cover, let the liquid reduce by simmering for an additional 10 minutes, adjust seasoning with salt and vinegar if needed, and serve the collard greens hot with a side of hot pepper sauce.
Recipe Tips
- Choose Your Greens Wisely: Opt for fresh, dark, and firm collard greens. They should be free from yellowing or wilting to ensure the best taste and texture.
- Cut Down on Salt: If you’re watching your sodium intake, consider using low-sodium chicken broth and adjust the added salt accordingly.
- Boost the Flavor: Consider adding a small amount of smoked paprika or a bay leaf to the pot while the turkey stock is simmering to enhance the smoky flavor.
- Make It Vegetarian: Substitute smoked turkey with smoked tofu or add a dash of liquid smoke for a vegetarian version without compromising the smoky depth.
What To Serve With Collard Greens
Serve your hearty Collard Greens with roasted sweet potatoes, cornbread, baked mac and cheese, apple slaw, and steamed green beans for a truly comforting meal.
You can also pair these greens with grilled polenta, and caramelized Brussels sprouts for a unique twist.
How To Store Collard Greens
To Refrigerate: Place any leftover Collard Greens in an airtight container. They will stay fresh in the refrigerator for up to 3 to 4 days. Make sure the greens are cooled before storing to prevent bacterial growth.
To Freeze: Cool the cooked greens completely, place them in freezer-safe bags, and freeze for up to 6 months. Thaw in the refrigerator before reheating.
How To Reheat Collard Greens
In The Oven: Preheat your oven to 350 degrees Fahrenheit. Transfer the collard greens into a baking dish, cover with foil to retain moisture, and heat for about 20 minutes or until hot.
In The Microwave: Place the collard greens in a microwave-safe container, cover loosely, and heat on high for 2-3 minutes, stirring halfway through for even warmth.
In The Air Fryer: Preheat your air fryer to 350 degrees. Place the collard greens in the basket, spray a little water or broth over them, and heat for about 4-5 minutes, shaking the basket halfway through.
Frequently Asked Questions
Can I use canned collard greens instead of fresh?
Yes, you can use canned collard greens if fresh are not available. However, rinse them thoroughly to reduce the sodium and adjust the cooking time, as canned greens are already pre-cooked and only need to be heated through.
What is the best way to clean collard greens?
The best way to clean collard greens is to fill a sink with cold water and submerge the greens. Swish them around to loosen any dirt or grit, then rinse them under cold running water. Repeat this process two to three times.
Pioneer Woman Collard Greens Nutrition Facts
- Calories: 210 kcal
- Carbohydrates: 15g
- Protein: 18g
- Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 60mg
- Sodium: 950mg
- Potassium: 600mg
- Fiber: 5g
- Sugar: 4g
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Pioneer Woman Collard Greens
Description
Easy, delicious, and takes around 2 hours to prepare, this Pioneer Woman Collard Greens is prepared using smoked turkey legs, collard greens, chicken broth, apple cider vinegar, and garlic. This hearty Pioneer Woman Collard Greens recipe, ideal for a nutritious dinner, can serve up to 6 people.
Pioneer Woman Collard Greens Ingredients
How To Make Pioneer Woman Collard Greens
- Start the Turkey Stock: Place the smoked turkey legs into a large pot and cover them with 2 quarts of water, bringing the mixture to a boil over medium-high heat.
- Simmer the Stock: Once boiling, reduce the heat to medium-low and let the stock simmer gently for approximately 1.5 hours or until the turkey meat becomes tender and easily shreddable.
- Prepare Turkey for Shredding: After simmering, remove the turkey legs from the pot, set aside to cool, and proceed to strain the stock through a fine sieve, keeping the liquid for later use.
- Shred the Turkey: When the turkey is cool enough to handle, discard the bones and skin, and shred the meat into bite-sized pieces, ensuring it’s ready to be added back into the pot.
- Sauté Vegetables and Spices: Heat olive oil in the same pot over medium heat, then sauté the chopped onions and garlic along with salt, paprika, black pepper, and red pepper flakes until they turn lightly golden and fragrant.
- Cook the Greens: Add the collard greens to the sautéed mixture, pouring in the reserved turkey stock and chicken broth, then stir in apple cider vinegar and granulated sugar, ensuring the greens are just covered with liquid; cover and simmer until the greens are tender, about 45 minutes to an hour.
- Finish and Serve: Remove the cover, let the liquid reduce by simmering for an additional 10 minutes, adjust seasoning with salt and vinegar if needed, and serve the collard greens hot with a side of hot pepper sauce.
