Grab a big pot, because this one simmers low and slow until the collards turn silky and the broth tastes like a Sunday dinner memory. It's built the same slow, low way as simple butternut squash soup and celery mushroom soup, so keep those in your back pocket for the next cold snap.
Ingredients
- 2 large bunches collard greens, stemmed and chopped
- 1 smoked turkey leg or wing (about 1 lb)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp red pepper flakes
- 1 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and saute onion until soft, about 5 minutes.
- Add garlic and red pepper flakes, cook 1 minute until fragrant.
- Nestle the smoked turkey into the pot and pour in the broth.
- Bring to a simmer, cover, and cook 45 minutes until turkey is tender.
- Remove turkey, shred the meat off the bone, and return meat to the pot.
- Add collard greens in batches, stirring until wilted.
- Cover and simmer 30-40 minutes until collards are fully tender.
- Stir in apple cider vinegar, season with salt and pepper, and serve hot.
Nutrition Facts (per serving)
| Calories | 210 |
| Total fat | 8g |
| Total carbohydrates | 12g |
| Dietary fiber | 5g |
| Protein | 22g |
| Sodium | 480mg |
Why This Is Good for Your Gut
Collards are loaded with glucosinolates and insoluble fiber that feed short-chain-fatty-acid producing bacteria like Roseburia, and the long simmer softens tough cellulose so those fibers reach the colon largely intact. If you want another slow-cooked, gut-friendly poultry dish, try baharat roasted chicken thighs.
Leftovers taste even better, mostly because patience is a seasoning too.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
