Soup

Turkey & Collard Greens Soup

A white bowl on a blue and white cloth filled with smoked turkey, collard greens, potatoes, stock sprinkled with some crushed red pepper flakes

Smoked turkey and collard greens give this hearty and comforting soup a Southern flair!

So like many folks out there, whenever we shop around the holidays we earn points towards a free turkey

So what to do with the free turkey when you’re celebrating Thanksgiving at someone else’s house??

That’s where the idea for this recipe came from


So we broke the turkey down to get several meals.  I removed the breasts, filleted one side and cut the other side into chunks and now we have two future meals right there

We were left with the legs and the wings and then inspiration struck

We love the Southern flavors associated with collard greens with ham hocks so why couldn’t we make a play on that?  And better yet we will make a hearty soup out of it

Since ham hocks are typically smoked before their braised with the collard greens I figure we should start there by smoking some turkey

If you don’t have a smoker you can certainly roast these in the oven, either way this part can be done several days ahead of the actual soup making

First thing I’m doing is soaking some apple wood chips in water so that they smoke and don’t just burn up when I add them to the coal in my smoker

20190915_123817

I have added two starters worth of lump charcoal to my smoker and sprinkled in the apple wood chips

20160829_144851

Now that the smoker is going, let’s talk turkey!

Here we have 2 turkey legs and 2 turkey wings

20190915_122442

Sprinkle the turkey with kosher salt and ground black pepper

20190915_122639

Let’s get them on the smoker which is sitting at around 225 F

20190915_132537

The wings will cook faster then the legs so test them every so often

You want the turkey to reach 165 F

20190915_140314

Now we are talking!

20190915_150402

Once done, remove and set aside

As previously mentioned you can do this step a couple days ahead of time

20190915_153438

Next we want to peel the turkey and discard the skin which will just get soggy in the soup

Plus the skin will have a very strong smoke flavor and removing it will tame it a bit

20190919_132530

Pick the turkey meat off the bones and cut into even chunks and set aside

This yielded around 4 cups of meat

Discard the bones

20190919_134218

Next we will need 1 onion, 3 potatoes and 2 cloves of garlic

20190919_134628

Peel and chop the onion and garlic

20190919_135343

We left the skin on the potatoes and gave them a dice as evenly as we could

20190919_140314

Next up are the collard greens

We like to soak them in the sink and give them a rinse to remove and excess dirt or grit

20190919_134908

Once clean, lay the greens on a cutting board and the stems off

20190919_14092420190919_140950

In the larger leaves, the stem tends to be tougher so I like to remove it

Just cut a “V” around the stems and discard

20190919_141029

Stack the leaves on top of each other and slice them lengthwise down the center

20190919_14150620190919_141526

Stack them again and slice into strips

Set them aside

20190919_141710

So now it’s time for my favorite part… It’s time to cook!

We have everything prepped which will make the cooking part easier

The French refer to this as “mise en place” which means everything in its place

Heat 2 tablespoons of olive oil over medium heat in a pot

Add in the onions and garlic and sprinkle with kosher salt and ground black pepper

20190919_135621

Cook 4-6 minutes stirring occasionally allowing them to sweat out and soften

20190919_140338

Add in the potatoes and turkey meat

Mix to combine and cook 2-4 minutes

20190919_140413

Next up we will need 8 cups of turkey stock

You can certainly use chicken stock here as well

20190919_140435

Add in the stock and bring to a boil then reduce heat and simmer for 30 minutes covered

20190919_140637

Now for a little Southern secret weapon

If you remember in the beginning I was inspired by braised collard greens with smoky ham hocks

Well there are two ingredients that just make that dish pop and they are hot sauce and red wine vinegar

We will need 2 tablespoons of each

20190919_141949

Add the collard greens to the pot along with the hot sauce and red wine vinegar

Bring to a boil then reduce heat and simmer for 15-20 minutes or until the collard greens reach your desired doneness

  Season with salt and pepper to taste

20190919_145217

Soups on!

20190919_153534

Sprinkle with a bit of crushed red pepper

Serve up a bowl of hearty and fulfilling comfort food!

A white bowl on a blue and white cloth filled with smoked turkey, collard greens, potatoes, stock sprinkled with some crushed red pepper flakes

Enjoy!!!

Simply Sundays! ~ Turkey & Collard Greens Soup

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

4 cups of smoked turkey chopped

1 onion

2 garlic cloves

3 potatoes

3 tablespoons of oil

kosher salt

ground black pepper

8 cups of turkey stock (or chicken)

1 bunch of collard greens

2 tablespoons of hot sauce

2 tablespoons of red wine vinegar

crushed red pepper for serving (optional)

Directions

For smoking the turkey

Soak around 4 cups of apple wood chips in water for 30 minutes or so.  Use two starters worth of lump charcoal to get the smoker up to 225 F.  Season the legs and wings with kosher salt and ground black pepper.  Smoke the wings for 1 hour and the legs for 1 hour and 45 minutes or until a thermometer inserted into the thickest part of the meat registers 165 F

Once cooked remove the turkey and set aside to cool.  This step can also be done a couple days ahead of making the soup.  Remove the skin and discard.  Pick off the turkey meat and cut into chunks.  Discard the bones

For the soup

Peel and chop 1 onion and 2 garlic cloves.  Chop 3 potatoes leaving the skins on. Place 1 bunch of collard greens into a sink filled with water and give them a good rinse to remove any dirt or grit.  Cut off the stems.  Remove the stems from the thicker leaves by cutting a “V” in them.  Discard the stems.  Stack the leaves and slice down the middle lengthwise.  Stack them again and cut into strips

Heat 2 tablespoons of olive oil in a pot over medium heat.  Add in the onions and garlic and sprinkle with kosher salt and ground black pepper.  Cook 4-6 minutes stirring occasionally allowing them to sweat out and soften

Add in the potatoes and turkey meat.  Mix to combine and cook 2-4 minutes.  Add in 8 cups of turkey stock and bring to a boil then reduce heat and simmer for 30 minutes covered

Add the collard greens to the pot along with 2 tablespoons of hot sauce and 2 tablespoons of red wine vinegar.  Bring to a boil then reduce heat and simmer for 15-20 minutes or until the collard greens reach your desired doneness.  Season with salt and pepper to taste.  Sprinkle with some crushed red pepper (optional) and serve

Tools used to make this recipe

Anchor Hocking 8 Cup Measuring Cup Glass Batter Bowl with Spout

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

ZELITE INFINITY Chef Knife 8 inch

© Simply Sundays 2019
All rights reserved

1 comment on “Turkey & Collard Greens Soup

  1. Pingback: Turkey & Collard Greens Soup — Simply Sundays! | My Meals are on Wheels

We love reader comments! Tell us what you think!

shares
%d bloggers like this: