Smokey Collards and Apples

Smokey Collards and Apples

Green apples add a nice sweet-tartness to smoked turkey and rich greens. This is great as a side dish or as a stand alone served with corn bread.  This is lower in sodium but has incredible depth of flavor.


2 tablespoons canola oil

1 small yellow onion, thinly sliced

2 bunches collards, washed, stemmed, and chopped into large pieces

1 granny smith apple, peeled and cut into 1 1/2 inch dice

1/2 pound good, nitrate-free, smoked turkey breast

2 tablespoons raw, organic apple cider vinegar 

Freshly ground black pepper, to taste

Hot water


1. Heat oil over medium-high heat in a large, heavy bottom pot.  Fry sliced onions until they become translucent.

2. Add the smoked turkey to the pot and saute until slightly brown.

3.  Add the apples and saut√© for a minute or two. Add the vinegar and 1/4 cup of the hot water and deglaze the pot, scraping the bottom to loosen and bits.

4.  Add the collards and enough hot water to cover.  Add some pepper, cover, lower heat to a slow simmer, and cook for 1 hour.  Check the pot from time-to-time and add water if it seems to be getting low.

5.  Serve hot with plenty of the nutritious pot likker!