The Secret Ingredient for the Best Smoky Collard Greens—and No, It’s Not Bacon!

Smoked turkey may not be as fatty or rich as bacon, but it does share that trademark campfire flavor, which is why we thought it would be the perfect partner for an otherwise traditional bowl of braised collard greens. 

If you’re feeling especially ambitious, you can braise the greens in a homemade smoked turkey stock; otherwise, store-bought chicken stock (or even water) will do just fine. It’s a low-maintenance dish that’s almost impossible to mess up. This rendition also happens to be nice and garlicky, spiced up with red chile flakes, and finished with a bite of acidity from cider vinegar and lemon juice. And, since the turkey’s pretty lean, we opted to finish it off with some butter to give the pleasantly bitter, tender greens the rich, mouth-coating quality that pork belly typically provides.

Have more smoked turkey leftovers? Try these barbecue smoked turkey sandwiches or red beans and rice with smoked turkey. 

November 2014