Ingredients
2 large bunches collard greens, washed and chopped
2 cans mixed beans (pinto, black-eyed peas, or butter beans), drained
1 lb (450 g) smoked turkey, smoked ham hocks, or smoked sausage
1 medium onion, diced
4 cloves garlic, minced
4 cups chicken broth
1 cup water, as needed
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
½ teaspoon black pepper
½ teaspoon red pepper flakes
1 tablespoon apple cider vinegar
1 teaspoon brown sugar (optional)
Salt to taste
Instructions
1. Build the flavor
Heat oil in a large pot. Add onions and cook for 5 minutes. Stir in garlic, smoked paprika, Cajun seasoning, and pepper.
2. Cook the smoked meat
Add smoked meat and chicken broth. Cover and simmer for 40–60 minutes until the meat becomes tender.
3. Add collard greens
Add chopped greens gradually. Cover and simmer for 35–45 minutes, until soft and tender.
4. Add the beans
Stir in the drained beans. Cook another 15–20 minutes so they absorb the smoky broth.
5. Finish and serve
Shred the tender meat, discard bones, and return the meat to the pot. Add vinegar and optional sugar. Taste and adjust salt and seasoning.
Secret for the rich broth in your photo: Mash a small handful of cooked beans into the liquid and simmer uncovered for 10 minutes. This thickens the broth naturally.
Serve with cornbread, white rice, or warm crusty bread.
Would you like the traditional Southern soul food version with smoked turkey, or the pork version with ham hocks and sausage?