Cooking up a storm in the kitchen doesn’t have to be complicated, especially when you’re whipping up this collard green soup. Packed with nutrients and bursting with flavor, this recipe is your ticket to a comforting meal that’s both easy to make and delicious to eat.
Why This Recipe Works
- Collard greens are a nutritional powerhouse, loaded with vitamins A, C, and K, making this soup not just tasty but incredibly good for you.
- The combination of smoked turkey and a hint of vinegar adds depth and a smoky tang that elevates the soup beyond your average greens.
- It’s a one-pot wonder, meaning less cleanup and more time to enjoy your meal.
- Perfect for meal prep, this soup tastes even better the next day as the flavors continue to meld.
Ingredients
- 1 large bunch collard greens, stems removed and leaves chopped (about 8 cups)
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 smoked turkey leg
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Equipment Needed
- Large pot
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Prep Your Greens
Start by washing your collard greens thoroughly under cold water to remove any dirt or grit. Remove the tough stems by folding each leaf in half and slicing along the stem. Stack the leaves, roll them up, and chop into bite-sized pieces. This prep work ensures your greens are tender and easy to eat.
Step 2: Sauté the Aromatics
Heat the olive oil in your large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This base layer of flavors is crucial for building the soup’s depth.
Step 3: Add the Broth and Turkey
Pour in the chicken broth and add the smoked turkey leg. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes. The turkey leg will infuse the broth with a rich, smoky flavor that’s the hallmark of this soup.
Step 4: Incorporate the Collard Greens
Add the chopped collard greens to the pot, stirring to submerge them in the broth. Cover and simmer for another 20 minutes, or until the greens are tender but still vibrant. The greens will wilt down significantly, so don’t be alarmed by the initial volume.
Step 5: Finish with Vinegar and Seasoning
Remove the turkey leg from the pot and shred the meat, discarding the bone. Return the meat to the soup, stir in the apple cider vinegar, and season with salt and pepper to taste. The vinegar adds a bright note that balances the richness of the broth.
Tips and Tricks
- For a vegetarian version, omit the turkey leg and use vegetable broth. Add smoked paprika for that smoky flavor.
- If you prefer a thicker soup, blend a portion of the soup before adding the greens for a creamier texture.
- Collard greens can be substituted with kale or spinach for a different twist, though cooking times may vary.
Recipe Variations
- Spicy Collard Green Soup: Add a diced jalapeño or a pinch of red pepper flakes when sautéing the onions for a spicy kick.
- Creamy Collard Green Soup: Stir in a cup of heavy cream or coconut milk during the last 5 minutes of cooking for a richer, creamier soup.
- Beefy Collard Green Soup: Replace the turkey leg with a beef shank for a deeper, meatier flavor.
Frequently Asked Questions
Can I use frozen collard greens?
Absolutely! Frozen collard greens are a convenient alternative to fresh. Just be sure to thaw and drain them before adding to the soup to prevent diluting the broth.
How long does this soup last in the fridge?
Stored in an airtight container, this soup will keep for up to 4 days in the refrigerator. The flavors continue to develop, making leftovers even more delicious.
Can I freeze this soup?
Yes, this soup freezes beautifully. Cool it completely before transferring to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Summary
This collard green soup is a nutritious, flavorful, and comforting dish that’s perfect for any day of the week. Easy to make and versatile, it’s sure to become a staple in your recipe collection.
