Collard Green and Smoked Turkey Soup

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Collard Green and Smoked Turkey Soup is a hearty, flavorful dish that combines the earthy taste of collard greens with the rich, smoky flavor of turkey. It’s perfect for a comforting meal, especially during colder months. Here’s a delicious recipe to try:

Collard Green and Smoked Turkey Soup Recipe

Ingredients (Serves 6-8):

  • 1 tablespoon olive oil or butter
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 smoked turkey leg or wing (about 1-1.5 pounds)
  • 8 cups chicken or vegetable broth
  • 1 bunch collard greens, stems removed and leaves chopped
  • 1 can (15 oz) diced tomatoes (optional)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 cup cooked white rice, barley, or beans (optional, for added heartiness)
  • Salt and black pepper to taste
  • Red pepper flakes (optional, for heat)
  • 1 tablespoon apple cider vinegar or lemon juice (for brightness)

Instructions:

  1. Prepare the Smoked Turkey:
  • In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
  • Add the smoked turkey leg or wing and sear it for 2-3 minutes on each side to enhance the smoky flavor. Remove and set aside.
  1. Sauté the Vegetables:
  • In the same pot, add the onion, garlic, celery, and carrots. Sauté for 5-7 minutes until softened.
  1. Simmer the Soup:
  • Return the smoked turkey to the pot and add the broth, diced tomatoes (if using), smoked paprika, thyme, oregano, and bay leaf.
  • Bring to a boil, then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the turkey is tender and the flavors meld.
  1. Shred the Turkey:
  • Remove the turkey leg or wing from the pot and let it cool slightly. Remove the meat from the bone, shred it into bite-sized pieces, and return it to the pot.
  1. Add the Collard Greens:
  • Stir in the chopped collard greens and cook for 15-20 minutes, or until the greens are tender.
  1. Finish the Soup:
  • If using, add cooked rice, barley, or beans to the soup and heat through.
  • Season with salt, black pepper, and red pepper flakes (if using). Stir in the apple cider vinegar or lemon juice for a touch of acidity.
  1. Serve:
  • Remove the bay leaf and ladle the soup into bowls. Serve hot with cornbread or crusty bread on the side.

Tips:

  • If you don’t have smoked turkey, you can use ham hocks, smoked sausage, or even bacon for a similar smoky flavor.
  • For a vegetarian version, omit the turkey and use smoked paprika or liquid smoke for flavor. Add extra beans or vegetables for heartiness.
  • Store leftovers in the fridge for up to 3 days or freeze for longer storage.

This soup is a comforting, nutrient-packed meal that’s sure to warm you up! 😊

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