Collard Greens With Smoked Turkey

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5 bunches of collard greens
1 pack smoked turkey legs (2) or wings
1/2 tsp crushed red pepper
2 Tbsp garlic powder
2 Tbsp onion powder
1 tsp black ground pepper
¼ cup apple cider vinegar


  • Fill the sink with water; Immerse the greens in the water rinsing off any debris from the leaves  
  • While in water tear the leaf from the stalk; discard stalks
  • Drain the water and rinse out any soot sitting at the bottom of the sink
  • Fill the sink with water again to give the greens one more rinsing
  • Drop the smoked turkey or wings into the pot and fill halfway with water
  • Combine the cleaned greens into the pot with the smoked turkey
  • Add the crushed red pepper, garlic powder, onion powder, and black pepper into the pot
  • Place the stove on high heat and bring to a boil (If the pot is overflowing with greens, as it gets hot you can push them down into the pot making room to add more if needed)
  • After the pot has come to a boil reduce the heat to low, cover and cook for 2 ½ hours
  • Stir in the apple cider vinegar; taste and add more seasonings if needed
  • Cover and continue to cook for another 30 minutes.


Smoked turkey when cooked down will add salt to the broth so adding salt is not necessary.

If you don’t like to pick out the bones from the turkey while eating, after the greens are done remove the meat to debone.

If your broth tastes too salty after the greens have completely cooked add in more water to dilute the broth until you reach the desired flavor.



Keywords: keto, low carb, collard greens, smoked turkey