Thanksgiving Sides

Smoky Collard Greens

Low, slow, and deeply seasoned — these collards braise in a smoky, savory pot likker until they’re silky and tender. The kind of side dish that quietly steals the show from the turkey.

Serves 8 · 15 min active · 1½–2 hrs simmer

Made by Jerrica Darapper

Ingredients

Ingredients:

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1x

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•   2 lb collard greens
•   2 tbsp olive oil
•   1 yellow onion
•   4 cloves garlic cloves
•   1 lb smoked turkey wings
•   6 cups low-sodium chicken broth
•   2 tbsp apple cider vinegar
•   1 tsp sugar
•   1 tsp red pepper flakes

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Smoked turkey wings give you the smoky depth with less fat than ham hocks. If you use ham hocks, add them at the start and simmer an extra 30 minutes before adding the greens.

Directions

Build the pot likker

1. Sauté the aromatics: Heat the olive oil in a large heavy pot over medium heat. Add the diced onion and cook for 5–6 minutes until soft and translucent, then stir in the garlic and cook 1 minute more.
2. Add the smoked meat and broth: Nestle the smoked turkey wings into the pot, pour in the chicken broth, and add the apple cider vinegar, sugar, red pepper flakes, salt, and black pepper.
3. Simmer the meat: Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes so the smoked meat can infuse the broth.

Braise the greens

1. Add the greens in batches: Add the chopped collard greens a few handfuls at a time, stirring each batch down until it wilts enough to make room for the next. The whole pile will look impossibly large at first — it collapses quickly.
2. Braise low and slow: Once all the greens are in, cover and simmer on low for 1½ to 2 hours, stirring every 20–30 minutes. Keep the lid on between stirs.
3. Check the pot: If the liquid drops below the level of the greens during cooking, add a splash of water or broth. You want them stewing in liquid, not frying.

Finish and serve

1. Pull the meat: Once the greens are silky and tender, remove the turkey wings, shred the meat off the bones, and stir it back into the pot.
2. Taste and adjust: Taste and add more vinegar for brightness, more red pepper for heat, or a pinch of salt if it needs it. The flavor should be smoky, savory, and just a little tangy.
3. Serve: Serve hot with the pot likker spooned over the top — and ideally a piece of cornbread to soak it up.

Make-ahead: Collards are better the next day. Make them up to 3 days ahead, refrigerate, and reheat gently with a splash of broth — the flavor deepens overnight.