Welcome to a culinary journey where bland food simply doesn’t exist. This recipe for collard greens isn’t just a dish; it’s a legacy, steeped in generations of Southern tradition and flavor. As someone who has spent over a decade sharing authentic Southern recipes online, I can confidently say this method for preparing collard greens has never failed to deliver soulful, deeply satisfying results. My roots in Louisiana and Mississippi have instilled in me a profound appreciation for the rich, comforting flavors I grew up with – slow-cooked, perfectly seasoned, and infused with smoked meat. These aren’t just greens; they are a taste of home, a piece of culinary history passed down through Black families, often originating in my great-grandmother’s bustling kitchen.
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Collard greens are more than just a side dish; they are a cornerstone of Southern cuisine, especially within Black communities. This signature recipe, made entirely from scratch, is a staple at gatherings throughout the year, from hearty Sunday dinners to festive Thanksgiving feasts and the entire holiday season. There’s a communal expectation that these flavorful greens will grace the table, embodying comfort and tradition.
While the essence of this dish lies in time-honored techniques, modern advancements offer various shortcuts for busy cooks. However, the true depth of flavor in these smoked turkey collard greens comes from a patient, low-and-slow simmer, allowing all the ingredients to meld into a harmonious, savory symphony. This article will guide you through crafting a pot of collard greens so authentic and delicious, they’ll become a cherished part of your family’s culinary heritage.
The quest for perfectly cooked collard greens is serious business in many Southern households. We anticipate their presence at nearly every significant gathering and function, especially during the holidays. Over the years, countless methods have emerged, with technology offering convenient shortcuts. But for truly soulful collard greens, understanding the fundamentals of preparation, seasoning, and cooking is key. This guide focuses on delivering that profound, traditional taste that has been celebrated for generations, ensuring your collard greens are not just good, but unforgettable.
Table of Contents
Southern Collard Greens Recipe Ingredients
Crafting truly authentic Southern collard greens requires a careful selection of fresh ingredients. Each component plays a vital role in building the dish’s signature depth and flavor. Here’s a breakdown of what you’ll need and why:
- 1 teaspoon olive oil: The base for sautéing our aromatics, providing a gentle foundation without overpowering flavors.
- 1 ½ cups chopped white onions: Essential for sweetness and aromatic depth. White onions caramelize beautifully and release a foundational flavor that complements the greens.
- 2 garlic cloves: Minced garlic adds a pungent, savory kick that is indispensable in Southern cooking. It deepens the overall flavor profile.
- 3 pounds fresh collard greens: The star of the show. Look for vibrant, dark green leaves that are crisp and firm, not wilted or yellowing. This typically translates to 3-4 large bundles from your local market. The weight often includes the stems, which you’ll remove.
- 1 smoked turkey leg or wing: This is our secret weapon for rich, smoky flavor without the heavier fat content of traditional pork. A turkey leg or wing offers ample meat and bone to infuse the pot liquor with incredible taste.
- 1 ½ cups chicken broth: The liquid base that helps simmer the greens to tender perfection and creates the flavorful “pot liquor.” While water can be used, a good quality chicken broth enhances the savory notes significantly.
- 1 tablespoon Creole Seasoning: A robust, flavorful blend that brings the classic Southern spice and warmth. You can adjust this amount to your personal taste, adding more for extra kick or less for a milder flavor.
Selecting quality ingredients is the first step to a truly memorable pot of collard greens. Freshness makes a noticeable difference, especially for the greens themselves.
How to Season Collard Greens
When it comes to seasoning collard greens, the beauty lies in simplicity, especially since the smoked turkey provides such a profound base of flavor. My preferred method focuses on enhancing, rather than masking, the natural earthiness of the greens and the smokiness of the turkey.
Fresh aromatics are key: I always start with a generous amount of chopped white onions and minced garlic. These two ingredients build a foundational layer of savory sweetness that permeates the entire dish as it simmers. For spice and that distinctive Southern kick, I reach for a good quality Creole Seasoning. It’s a blend that typically includes paprika, garlic powder, onion powder, cayenne pepper, and other savory spices, perfectly suited for collards.
However, seasoning is a deeply personal preference. If Creole seasoning isn’t your favorite, feel free to experiment with other spices. A pinch of red pepper flakes can add more heat, while a touch of smoked paprika can deepen the smoky notes if you’re using a milder smoked meat. Some cooks also like a dash of sugar to balance any bitterness, or a splash of apple cider vinegar at the end for brightness. The most important rule is to taste as you go, adjusting until the flavor perfectly suits your palate.
How to Wash Collard Greens
Thoroughly washing collard greens is arguably the most crucial step in this recipe. Collards, especially those bought fresh from the produce section, can harbor a surprising amount of dirt, sand, and even small insects. Skipping or rushing this step can result in gritty greens, which no amount of seasoning can fix. Here’s a detailed guide to ensure your greens are perfectly clean:
When shopping, look for bundles with really thick, leafy greens. These are typically more mature and yield more edible greens after destemming. If you’re shopping last minute, you might find only smaller bundles, which means you’ll need to buy more to get your desired quantity. Once you have your greens, prepare for a thorough cleaning process.
Collard leaves have thick stems and prominent veins on their backs. These fibrous areas are notorious for trapping dirt and sand, making a meticulous cleaning essential:
- Remove the Stems: Start by separating each leaf. Fold each collard leaf in half lengthwise, bringing the two long edges together. Then, carefully slice or tear the tough, fibrous stem away from the center of the leaf. Discard the stems, as they are too tough to eat.
- Tear or Chop the Leaves: Once destemmed, you can either tear the leaves into rustic, bite-sized pieces or stack a few leaves on top of each other, roll them up tightly, and slice them into strips (a technique sometimes called chiffonade, though less precisely for collards).
- Prepare a Large Basin with Cold Water: Find the largest bowl you have, a clean kitchen sink, or even a large cooler. Fill it generously with cold water. You need ample space for the leaves to float freely, allowing dirt to settle.
- Submerge and Swish the Greens: Add all the prepped collard greens to the water. Using your hands, gently swish and agitate the greens. This action helps to loosen any clinging dirt, sand, or debris from the leaf surfaces and crevices.
- Allow Them to Soak: Let the greens sit in the water for about 5-10 minutes. This crucial resting period allows any dislodged grit and sand to fall to the bottom of the bowl or sink, away from the greens.
- Lift, Don’t Pour: When it’s time to remove the greens, resist the urge to pour the water and greens directly into a colander. Instead, gently lift the greens out of the water with your hands, leaving the dirty water and settled grit behind at the bottom of the basin. Transfer the clean greens to a colander.
- Repeat as Needed: Rinse out the bowl or sink, refill it with fresh cold water, and repeat the entire washing process (steps 4-6). For very dirty greens, you might need to do 2-3 rounds of washing until the water in the basin remains perfectly clear after the greens have soaked. This ensures all traces of grit are gone, guaranteeing a smooth and enjoyable texture in your cooked collards.
How to Make Collard Greens With Smoked Turkey
Preparing a pot of soulful collard greens with smoked turkey is a labor of love that yields incredibly rewarding results. The key is to build flavors slowly and allow ample time for simmering. Follow these detailed steps for a truly authentic experience.
- Build the Flavor Base: Begin by heating 1 teaspoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add 1 ½ cups of chopped white onions and 2 minced garlic cloves. Sauté them gently for about 3-4 minutes, stirring occasionally, until they become soft, translucent, and wonderfully fragrant. This aromatic foundation is crucial for developing the deep flavors of your greens.
- Infuse with Smoked Turkey: Carefully place the smoked turkey leg or wing into the pot with the sautéed aromatics. Allow it to sear for a couple of minutes on each side. This step helps to release its rich, smoky, and salty essence directly into the pot, setting the stage for a powerfully flavored broth.
- Create the Pot Liquor: Pour 1 ½ cups of chicken broth into the pot, ensuring it mostly covers the smoked turkey. Bring the liquid to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. This simmering period is vital; it tenderizes the turkey, extracts maximum flavor from the bone, and creates what Southerners affectionately call “pot liquor” – the deeply seasoned broth that will become the soul of your collard greens.
- Prep the Collard Greens: While the turkey simmers, proceed with washing and preparing your 3 pounds of fresh collard greens. Strip the tough stems from each leaf, then chop or tear the leaves into manageable, bite-sized pieces. Remember, thorough washing is critical! Rinse them repeatedly until the water runs completely clear, ensuring no grit remains.
- Add Greens in Batches: Once the turkey has simmered and the greens are clean and prepped, begin adding the collard greens to the pot in batches. Collard greens are bulky when raw, but they wilt down significantly as they cook. Add a large handful, stir gently until it wilts and makes space, then add the next batch, continuing until all the greens fit comfortably in the pot. Give everything a good toss to coat the greens in the rich, seasoned broth.
- Season to Perfection: Now it’s time to season the greens. Start with about 1 tablespoon of Creole seasoning, sprinkling it evenly over the greens. Stir well to distribute. Taste the greens after a few minutes of cooking down and adjust the seasoning as needed. You want a flavorful kick without overwhelming the natural taste of the collards and turkey. Don’t be shy about adding a little more if it feels right.
- Low and Slow Simmer: Cover the pot tightly and reduce the heat to low. Allow the collard greens to simmer slowly for approximately 2 hours, or until they reach your desired tenderness. Stir occasionally to prevent sticking and ensure even cooking. If the liquid level seems too low during this process, add a splash more chicken broth or water to keep the greens submerged and moist.
- Final Adjustments and Shredding: Once the greens are tender and bursting with flavor, taste them one last time and adjust for salt and spice if necessary. Carefully remove the smoked turkey leg or wing from the pot. Using two forks, shred the tender meat from the bone, discarding any skin or gristle. Stir the shredded turkey meat back into the pot with the collard greens for extra heartiness and flavor.
- Serve Warm and Enjoy: Ladle your delicious collard greens into bowls and serve them warm. They are the perfect accompaniment to classic Southern dishes like cornbread (essential for soaking up that incredible pot liquor!), fried chicken, or baked mac and cheese. A dash of hot sauce or apple cider vinegar at the table is also a popular addition for those who enjoy an extra tang or kick. Trust me, these greens will stand out on any plate.
Why Smoked Turkey?
For generations, the cornerstone of deeply flavorful Southern greens has often been the inclusion of cured pork products like salt pork, ham hocks, or bacon. However, over the years, my family (and many others) has transitioned to using smoked turkey legs or wings to achieve that same rich, smoky depth without the added fat of pork. This alternative provides a wonderful, robust flavor that truly shines in a pot of collard greens.
Smoked turkey offers several advantages: it delivers a satisfyingly savory and smoky profile that permeates the greens and pot liquor, while also being a leaner option. This makes it a popular choice for those looking to reduce pork consumption or simply prefer a lighter flavor. You can typically find smoked turkey legs or wings at your local grocer’s meat counter, or sometimes from a local butcher who specializes in smoked meats.
Of course, tradition runs deep, and you are always welcome to use classic alternatives if you prefer. Ham hocks, salt pork, country ham, or even bacon can certainly season your greens beautifully. If you choose to use bacon, I recommend a slight adjustment to the recipe: cook the bacon first in the pot until crispy, then remove it. You can omit the olive oil and sauté the onions and garlic directly in the rendered bacon fat for an even richer flavor. Once the collards are cooked, crumble the crispy bacon and sprinkle it over the greens just before serving for an extra layer of texture and taste.
Regardless of your chosen smoked meat, the seasoning is paramount. Beyond the aromatics, I often rely on my Homemade Collard Greens Seasoning, which is perfectly balanced, or a good quality Creole Seasoning to bring all the flavors together.
Collard Greens with Smoked Turkey
Brandi Crawford
You know I don’t do bland food over here, and these collard greens are no exception. This is the kind of recipe you pass down. I’ve been making and sharing Southern recipes online for over a decade, and this one has never failed me. With roots in Louisiana and Mississippi, this recipe honors the deep, soulful flavors I was raised on. I grew up eating Black folks’ collard greens in my great-grandmother’s kitchen with plenty of food flavored with smoked meat, simmered low and slow, and seasoned just right.
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Equipment
- Cast Iron Dutch Oven
- Slotted Spoon
Ingredients
- 1 teaspoon olive oil
- 1 ½ cups chopped white onions
- 2 garlic cloves Minced.
- 3 pounds fresh collard greens This is usually 3-4 bundles. Weigh for accuracy. Weight includes the stems.
- 1 smoked turkey leg or wing See notes.
- 1 ½ cups chicken broth You can also use water.
- 1 tablespoon Creole Seasoning Adjust to taste.
Instructions
- Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirty or sand. Wash the greens thoroughly until the water runs clear.3 pounds fresh collard greens
- Remove the stems from the greens and slice the greens into smaller pieces.
- Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot.1 teaspoon olive oil, 1 ½ cups chopped white onions, 2 garlic cloves
- Sauté the onions and garlic until translucent and fragrant.
- Deglaze the pan by adding the chicken broth.1 ½ cups chicken broth
- Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
- Add in the Creole Seasoning and turkey. Bring the pot to a boil.1 smoked turkey leg or wing, 1 tablespoon Creole Seasoning
- Place the lid on the pot and adjust the heat to medium. Allow the greens to cook for 2 hours or until the greens are soft and the turkey is tender. Check in and stir the greens when necessary. Taste the greens repeatedly and adjust the spices/add salt and pepper if necessary to suit your taste.
- Open the pot and remove the turkey leg. Shred the meat from the leg using forks and return it to the pot.
- Serve.
Notes
- Prep time will vary based on if you selected greens that require washing.
- Start with ½ tablespoon of Creole seasoning and adjust to taste.
- It’s also common to serve collard greens with vinegar. Feel free to add it if you wish.
- You can substitute smoked turkey for ham hocks, bacon, salt pork, or whatever you wish.
- My turkey wing weighed about 1 ½ pounds.
- I like for my greens to be tender. If you like them super tender you may cook them for 3 hours or more. If you like more of a bite lessen the cook time. Check in on them to be sure you reach your desired result.
- If doubling the recipe or making more for a crowd you can double, triple the ingredients. If doubling, you can likely still use one turkey leg. For anything larger, you may consider using an additional smaller smoked turkey wing.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Southern Collard Green Recipe Tips
Achieving the perfect pot of Southern collard greens is an art form, perfected over generations. These tips will help you ensure your collards are always flavorful, tender, and deeply satisfying.
- Clean Them Real Good: This cannot be stressed enough. Collard greens are notoriously dirty. Even pre-bagged greens can benefit from an extra rinse. A thorough wash (2-3 times) in a large basin of cold water, lifting the greens out to leave grit behind, is essential for avoiding a gritty texture.
- Remove the Tough Stems: The large, fibrous stems of collard greens are tough and unpleasant to eat. Always remove them by folding the leaf in half and tearing or cutting the stem away. This ensures a tender texture throughout the dish.
- Don’t Rush the Simmer: The magic of Southern collard greens happens during the long, slow simmer. This is where the greens break down, absorb all the rich, smoky flavors from the turkey and seasonings, and develop that signature tender, melt-in-your-mouth quality. Plan for at least 2-3 hours of simmering on low heat.
- Add a Splash of Vinegar at the End: A common finishing touch in Southern kitchens is a splash of apple cider vinegar (or your favorite hot pepper vinegar) just before serving. This brightens the flavor, cuts through the richness, and helps balance any earthy bitterness in the greens.
- Let Them Sit Before Serving: Like many slow-cooked dishes, collard greens often taste even better after they’ve had a chance to rest for a bit, or even reheated the next day. The flavors continue to meld and deepen, resulting in a more harmonious dish.
- Taste As You Go: Seasoning to perfection requires tasting throughout the cooking process. After adding the Creole seasoning, taste the pot liquor and greens, then adjust as needed. You might want more salt, a little more spice, or a touch of something else to balance the flavors.
- Save That Pot Liquor!: The flavorful broth at the bottom of the pot is a treasure. This “pot liquor” is packed with nutrients and all the delicious essences of the greens and smoked meat. Don’t discard it! Serve it alongside your greens with plenty of cornbread to soak up every last drop. That’s where the true soul of the dish resides.
Frequently Asked Questions
Here are some common questions and answers to help you perfect your Southern collard greens:
I typically recommend cooking these collard greens for at least two hours to achieve optimal tenderness and flavor. If you’re really short on time, my Instant Pot Collard Greens recipe offers a quicker alternative. The exact cooking time, however, depends on your preference. For greens that are truly “fall-apart” tender, like many traditional Black folks’ collard greens, you might simmer them for 3 hours or even longer. If you prefer a bit more bite and texture, you can reduce the cooking time. Always check them periodically to ensure they reach your desired level of tenderness.
Absolutely! Collard greens are a fantastic make-ahead dish, often tasting even better the next day as the flavors deepen and meld. This makes them ideal for holiday cooking or meal prep. Store your cooked collard greens in an airtight container in the refrigerator for 3-4 days.
It’s simple to adapt this recipe for a vegetarian or vegan diet. First, omit the smoked turkey (or any other meat product) entirely for meatless collard greens. Second, substitute the chicken broth with a good quality vegetable broth. To ensure you don’t lose the smoky depth, add about ½ teaspoon of smoked paprika and ½ teaspoon of red pepper flakes (or more to taste) to the pot along with your other seasonings. A dash of liquid smoke can also enhance the flavor if desired.
Collard greens wilt down a tremendous amount during cooking. When you first add them to the pot, it will seem like an overwhelming volume, but they will shrink significantly. Therefore, you can easily double this recipe. For a doubled batch, you could likely still use one smoked turkey leg of the same size, or choose one no more than a half-pound larger. The cooking time should remain roughly the same, as the longer simmer is what develops the flavor and tenderness, regardless of batch size.
Collard greens naturally possess an earthy, sometimes slightly bitter flavor. This bitterness is part of their charm for many, but it can be easily balanced if desired. A common trick is to add a small amount of sugar (about a teaspoon), a splash of apple cider vinegar or lemon juice, or even a dash of hot sauce right before serving. These acidic and sweet elements help to cut through and brighten the dish, effectively neutralizing any unwanted bitterness.
Absolutely! Collard greens are one of those dishes that actually improve with time. The flavors deepen and meld beautifully after a day or two in the refrigerator. To reheat, simply warm them on the stovetop over low heat, adding a splash of chicken broth or water to bring back their moisture and vibrancy.
Not at all. While smoked turkey is a fantastic choice for its rich flavor and leaner profile, you have many options. Traditional Southern recipes often call for ham hocks, smoked neck bones, fatback, or even bacon. Choose the smoked meat that best suits your taste and dietary preferences. Each will impart a unique, delicious flavor to your collard greens.
Yes, absolutely! While fresh, whole collard greens allow you to control the prepping process, using bagged or pre-cut greens is a convenient shortcut, especially on busy days. Just be sure to give them an extra thorough rinse, as even pre-washed greens can sometimes hide a bit of grit. Use whatever is most convenient for you to get these delicious greens on your table!
Freezing Tips
Making a large batch of collard greens and freezing the leftovers is an excellent way to enjoy this soulful dish any time you crave it. I frequently freeze greens using specialized freezer molds from Amazon, which work perfectly for portion control. These molds allow you to freeze individual 1-cup portions, making it incredibly easy to pull out just the right amount for a quick dinner or a side dish.
Cooked collard greens can be safely frozen for up to 6 months without significant loss of flavor or texture. To reheat from frozen, simply transfer the desired portion to a slow cooker and warm on low for an hour or two. Alternatively, you can thaw them in the refrigerator overnight and reheat gently on the stovetop with a splash of broth or water until warmed through.
Collard Greens Must be Paired with Cornbread
The ultimate companion to a savory pot of collard greens is undeniably a warm, golden slice of cornbread. The slightly sweet or savory crumb of cornbread is perfect for soaking up every last drop of that flavorful pot liquor, creating a truly iconic Southern pairing. Here are some of my favorite cornbread recipes to serve alongside your greens:
- Soul Food Cornbread Muffins
- Homemade Southern Style Cornbread
- Jalapeno Cheddar Cornbread
- Southern Cornbread Dressing
- Homemade Blueberry Cornbread
- Sweet Potato Cornbread
More Recipes for Greens
If you’re a fan of leafy greens, there’s a whole world of delicious Southern-inspired recipes waiting to be explored. From the peppery bite of mustard greens to the earthy notes of turnip greens, each variety brings its unique character to the table. Expand your green vegetable repertoire with these fantastic recipes:
- Southern Turnip Greens
- Southern Mustard Greens
- Mixed Greens
- Quick Sauteed Collard Greens
- Black Eyed Peas and Collard Greens
- Collard Greens with Ham Hocks
- Slow Cooker Crockpot Collard Greens
What to Serve With This Recipe For Collard Greens
Collard greens are a versatile and beloved side dish that complements a wide array of Southern main courses and other flavorful sides. Whether you’re planning a holiday feast or a comforting weeknight meal, these pairings will elevate your dining experience:
- Southern Candied Sweet Potatoes
- Southern Mustard Greens
- Southern Sweet Potato Casserole
- Southern Cooked Cabbage
- Southern Fried Cabbage
- Southern Style Green Beans
- Southern Baked Beans
More Southern Recipes
Dive deeper into the heart of Southern cooking with these other classic and beloved recipes. From cheesy comfort foods to flavorful meats and sweet potato delights, these dishes perfectly capture the essence of soul food:
- Southern Mac and Cheese Recipe
- Southern Cornbread Dressing
- Cornbread Casserole
- Baked Turkey Wings
- Southern Baked Ham With Pineapple
- Cajun Roasted Turkey
- Seafood Mac and Cheese
- Mashed Sweet Potatoes with Brown Sugar
- Sweet Potato Casserole Without Marshmallows
For a comprehensive guide to soulful cooking, be sure to check out our list of the Best Authentic Soul Food Recipes here.