This recipe keeps things traditional and simple just good ingredients, patient simmering, and bold seasoning. Serve it with cornbread or hot sauce on the side for an extra Southern touch.
Ingredients
1 pound dried beans (pinto, navy, or great northern), soaked overnight
2–3 smoked turkey tails
1 large onion, diced
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon black pepper
1 teaspoon salt (adjust to taste)
1/2 teaspoon red pepper flakes (optional)
6–8 cups water or chicken broth
1 large bunch collard greens, stems removed and chopped
2 cups cooked white rice
1 tablespoon oil
Instructions
Rinse soaked beans and set aside.
In a large pot, heat oil over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and cook 30 seconds.
Add smoked turkey tails, beans, paprika, black pepper, red pepper flakes, and water or broth. Bring to a boil, then reduce heat to low. Cover and simmer 1.5 to 2 hours, until beans are tender.
Remove turkey tails, shred meat, discard bones, and return meat to the pot.
Stir in chopped collard greens and cook another 20–30 minutes until greens are tender and flavors are blended. Adjust salt as needed.
Serve hot over cooked rice.