Welcome to a culinary journey where bland is never on the menu, and these Southern Collard Greens are the star! This isn’t just a recipe; it’s a cherished tradition, a taste of home passed down through generations. For over a decade, I’ve had the privilege of sharing beloved Southern recipes online, and this particular rendition has consistently been a fan favorite. With deep roots tracing back to Louisiana and Mississippi, this dish embodies the rich, soulful flavors that defined my upbringing. I vividly recall the aroma of slow-simmered collard greens, perfectly seasoned with smoked meat, wafting from my great-grandmother’s kitchen – a true testament to authentic Black folks’ collard greens.
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Our signature collard greens are meticulously crafted from scratch, a cornerstone of Southern hospitality. They are a staple at Sunday dinners, Thanksgiving feasts, and throughout the entire holiday season, traditionally served alongside a generous slice of golden Southern Cornbread, perfect for soaking up every drop of that savory pot liquor. This dish isn’t just food; it’s a celebration, a gathering of family and friends around a table laden with comfort and joy.
For many, particularly within the Black community, collard greens hold a profound cultural significance. They are an anticipated presence at nearly every family gathering and festive function, especially during the cherished holiday season. While traditional methods are deeply revered, modern advancements and busy lifestyles have introduced a variety of shortcuts and preparation techniques, making this beloved dish accessible to all. Yet, the heart of the recipe remains: a dedication to rich flavor, tender greens, and a comforting warmth that nourishes both body and soul.
Table of Contents
Southern Collard Greens Recipe Ingredients
Crafting the perfect pot of Southern collard greens begins with selecting fresh, high-quality ingredients. Each component plays a crucial role in developing the deep, savory flavors that make this dish so irresistible. Here’s what you’ll need to gather:
- 1 teaspoon olive oil
- 1 ½ cups chopped white onions
- 2 garlic cloves, minced
- 3 pounds fresh collard greens (typically 3-4 bundles, weigh for accuracy including stems)
- 1 smoked turkey leg or wing (approximately 1 ½ pounds)
- 1 ½ cups chicken broth (or water for a lighter option)
- 1 tablespoon Creole Seasoning (adjust to taste)
How to Season Collard Greens
Seasoning collard greens doesn’t have to be complicated, especially when you’re using smoked turkey, which already brings a powerful depth of flavor to the pot. I prefer to keep it simple and clean, letting the natural goodness of the greens shine through while enhancing them with aromatic fresh ingredients and a hint of spice. My go-to combination includes fresh onions and minced garlic, which create a fragrant base, along with a generous tablespoon of Creole Seasoning. This blend offers a fantastic balance of savory, spicy, and herbaceous notes. However, feel free to customize the seasoning to your preference – a dash of red pepper flakes for extra heat or a pinch of smoked paprika for an even richer depth can also be wonderful additions.
How to Wash Collard Greens
Properly washing collard greens is arguably the most crucial step in this recipe. Nobody wants gritty greens! If you’re purchasing from a standard produce section, collards are typically sold in bundles. Aim for bundles with thick, vibrant, and leafy greens. Waiting until the last minute might leave you with smaller, less ideal bundles, so plan ahead or simply buy more to ensure you have enough. Greens naturally harbor dirt and sand in their thick stems and veins, necessitating a thorough cleaning process. Follow these steps for perfectly clean collard greens:
- Remove the Stems: Take each collard green leaf and fold it in half lengthwise. Carefully slice or tear the tough, fibrous stem away from the center of the leaf. This ensures tender greens and removes a major dirt trap.
- Tear or Chop the Leaves: Once destemmed, you can either tear the leaves into rustic, bite-sized pieces or neatly slice them into strips. The choice is yours, but aim for consistency in size for even cooking.
- Prepare a Large Basin: Fill a very large bowl or your kitchen sink with cold water. You’ll need ample space to allow the leaves to float freely, encouraging any embedded dirt and grit to release.
- Add and Swish: Submerge the prepped greens into the cold water. Gently swish them around with your hands, agitating the leaves to loosen and dislodge any clinging dirt or sand particles.
- Let Them Settle: Allow the greens to sit undisturbed in the water for a few minutes. This crucial step gives the loosened grit enough time to sink to the bottom of the bowl or sink.
- Lift, Don’t Pour: Carefully lift the greens out of the water, placing them into a colander. Resist the urge to pour the water and greens directly into the colander, as this will simply redeposit the grit back onto the leaves.
- Repeat for Purity: Rinse the bowl or sink thoroughly to remove any remaining grit. Then, repeat the washing process two to three times until the water remains visibly clear after the greens have settled. This ensures your collard greens are impeccably clean and ready for cooking.
How to Make Collard Greens With Smoked Turkey
Making collard greens with smoked turkey is a labor of love that rewards you with an incredibly flavorful and comforting dish. This recipe focuses on building layers of taste, ensuring every bite is rich and satisfying. For precise measurements and a full printable recipe card, please scroll to the bottom of this post.
- Build the Flavor Base: Begin by heating a large pot or Dutch oven over medium heat. Add the olive oil, and once shimmering, toss in your chopped white onions and minced garlic. Sauté these aromatics for about 3-4 minutes, stirring occasionally, until they become tender and wonderfully fragrant. This step is crucial for establishing a foundational layer of flavor.
- Infuse with Smoked Turkey: Gently add the smoked turkey wing or leg to the pot. Allow it to sear for a couple of minutes on each side. This brief searing helps to release its deep, smoky, and salty richness, which will permeate every fiber of your collard greens.
- Create the Pot Liquor: Pour in the chicken broth, ensuring it mostly covers the smoked turkey. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. This slow simmer softens the turkey and allows it to infuse the broth with an unparalleled depth of flavor, creating a homemade stock right in your pot.
- Prep the Greens: While the turkey simmers, turn your attention to the collard greens. Thoroughly wash and prep them as described in the “How to Wash Collard Greens” section. Remove the tough stems and chop the leaves into bite-sized pieces. Remember, meticulous washing is key to avoiding gritty greens. Rinse and repeat until the water runs completely clear.
- Incorporate the Greens: Add the prepped collard greens to the pot in batches. Don’t be alarmed if the pot seems too full initially; collard greens wilt down significantly as they cook. Stir them in gradually, allowing each batch to cook down slightly before adding more. Once all greens are in, give everything a good toss to ensure they are fully coated in the flavorful seasoned broth.
- Season to Perfection: Now it’s time to season! Add the Creole seasoning to taste. Start with a teaspoon or two, then adjust as the greens cook down and absorb the flavors. You’re aiming for a pleasant warmth and a lot of savory depth without overpowering the natural taste of the greens.
- Slow Simmer for Tenderness: Cover the pot and reduce the heat to low. Let the collard greens simmer for approximately 2 hours, or until they reach your desired level of tenderness. Stir occasionally to prevent sticking and ensure even cooking. Keep an eye on the liquid level; if it reduces too much, add a splash more chicken broth or water to keep the greens moist and flavorful.
- Final Adjustments and Serving Prep: Once the greens are tender and bursting with flavor, taste and adjust the seasoning if needed (salt, pepper, or more Creole seasoning). Carefully remove the smoked turkey wing or leg, shred the tender meat from the bone, and stir it back into the pot if you prefer a meatier dish.
- Serve with Southern Comfort: Serve your homemade Southern Collard Greens warm, traditionally alongside a fresh batch of cornbread, a dash of hot sauce, or as a hearty side to classics like fried chicken or creamy baked mac and cheese. These greens are a standout dish on their own, a true representation of soulful Southern cooking.
Why Smoked Turkey?
For years, my family has embraced smoked turkey as our preferred seasoning agent for collard greens, moving away from more traditional options like salt pork and ham hocks. The reason is simple yet profound: smoked turkey delivers an incredible depth of rich, smoky flavor without the added fat and heavy greasiness often associated with pork products. It’s a healthier alternative that doesn’t compromise on the soulful taste we all crave. You can easily find smoked turkey legs or wings at most local grocers, or if you prefer, inquire with a local butcher for high-quality options.
Of course, traditionalists might still opt for ham hocks, salt pork, country ham, or even bacon to season their greens. If you choose to use bacon, I recommend cooking it first to render out the fat, then using that flavorful bacon fat to sauté your onions (omitting the olive oil in this recipe). Once the bacon is cooked, remove and crumble it, setting it aside to sprinkle over the collards just before serving. This adds a delightful crispy texture and an extra layer of savory flavor.
For spices, I always turn to my Homemade Collard Greens Seasoning or a good quality Creole Seasoning. These blends are specifically designed to complement the earthy notes of collard greens and the smoky essence of the turkey, creating a perfectly balanced and unforgettable dish.
Collard Greens with Smoked Turkey Recipe
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 for alternatives.
- 1 ½ cups chicken broth You can also use water.
- 1 tablespoon Creole Seasoning Adjust to taste.
Instructions
Begin by thoroughly cleaning your collard greens. Fill a large bowl or your sink with cold water. Submerge the greens and use your hands to gently scrub the veins and leaves, ensuring all dirt and sand are removed. Continue washing and rinsing until the water remains completely clear.
3 pounds fresh collard greensOnce clean, remove the tough stems from the collard green leaves and then slice or tear the leaves into smaller, manageable pieces.
- Heat a large pot or Dutch oven over medium-high heat. Add the olive oil to the pot, followed by the chopped onions and minced garlic. Sauté these aromatics for 3-4 minutes until they are translucent and fragrant. A Dutch oven is ideal for this recipe as it allows you to sauté and then simmer the greens all in one vessel.1 teaspoon olive oil, 1 ½ cups chopped white onions, 2 garlic cloves
To deglaze the pan and incorporate more flavor, pour in the chicken broth, scraping any browned bits from the bottom of the pot.
1 ½ cups chicken broth- Begin adding the prepped collard greens to the pot in batches. The greens will appear abundant at first, but they will quickly wilt down. Stir each batch into the pot, allowing them to cook down slightly before adding more until all greens fit.
- Add the Creole seasoning and the smoked turkey leg or wing to the pot. Bring the liquid in the pot to a boil.1 smoked turkey leg or wing, 1 tablespoon Creole Seasoning
Place the lid securely on the pot and reduce the heat to medium-low. Allow the collard greens to simmer for at least 2 hours, or until they reach your desired tenderness and the turkey is falling off the bone. Stir the greens occasionally to ensure even cooking and prevent sticking. Taste the greens periodically and adjust the seasoning with additional salt, pepper, or Creole seasoning to suit your preference.
- Carefully open the pot and remove the smoked turkey leg or wing. Using two forks, shred the tender meat from the bone and discard the bone. Return the shredded turkey meat to the pot with the collard greens, stirring to combine.
- Serve your flavorful Southern Collard Greens warm, perhaps with a side of cornbread to sop up the delicious pot liquor. Enjoy!
Video
(Video on how to make Southern Collard Greens with Smoked Turkey coming soon!)
Notes
- Prep time will vary based on whether you are using pre-cleaned greens or fresh bundles that require washing and stemming. Account for extra time if cleaning from scratch.
- Always start with a conservative amount of Creole seasoning, such as ½ tablespoon, and then adjust to taste throughout the cooking process. Some prefer more spice, others less.
- It’s quite common in Southern cuisine to serve collard greens with a splash of vinegar at the table. Feel free to add apple cider vinegar or white vinegar if you enjoy that tangy counterpoint to the rich greens.
- You can easily substitute smoked turkey with other smoked meats like ham hocks, bacon, salt pork, or even smoked neck bones, depending on your preference and dietary needs.
- My smoked turkey wing typically weighs around 1 ½ pounds, providing ample flavor for this recipe.
- For texture, I prefer my greens tender and melt-in-your-mouth. If you like them incredibly soft, as is common with traditional Southern collard greens, you might cook them for 3 hours or even longer. If you prefer a bit more bite, reduce the cooking time. Always check periodically to ensure they reach your desired consistency.
- If you plan to double or triple this recipe for a larger crowd, simply double or triple all ingredients accordingly. For doubling, one larger smoked turkey leg or two smaller wings should suffice. For larger quantities, consider adding an additional small smoked turkey wing for maximum flavor.
Nutrition
Nutrition Data Disclaimer
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 for 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 perfectly tender, flavorful Southern collard greens requires a few key insights. These tips, honed over years of cooking, will help you master this beloved dish and ensure every pot is a triumph:
Clean Them Really Well: This cannot be stressed enough. Collard greens are notorious for harboring sand and grit. A thorough washing, often involving multiple rinses in a large basin of water, is essential to prevent a gritty texture. Follow the detailed washing instructions to ensure your greens are pristine.
Remove the Tough Stems: The thick, fibrous stems of collard greens can remain tough even after long simmering. Removing them ensures every bite of your greens is tender and pleasant. Fold leaves lengthwise and slice the stem away before chopping.
Don’t Rush the Simmer: Southern collard greens are a dish of patience. The low and slow simmer is crucial for breaking down the tough fibers of the greens, allowing them to become incredibly tender, and for the smoked turkey to fully infuse the pot liquor with its rich flavor. Resist the urge to crank up the heat.
Add a Splash of Vinegar at the End: A common Southern tradition is to add a touch of apple cider vinegar or white vinegar just before serving. This brightens the flavor profile, cutting through the richness and balancing any slight bitterness in the greens. It truly elevates the dish.
Let Them Sit Before Serving: Like many stewed dishes, collard greens often taste even better after they’ve had a chance to rest for a bit, allowing the flavors to meld and deepen. If you can, make them a day ahead for optimal taste.
Taste as You Go: Seasoning is subjective. While the recipe provides a guideline, always taste your greens throughout the cooking process. Adjust the Creole seasoning, salt, and pepper as needed to suit your personal preference. Don’t be afraid to make it your own!
Save That Pot Liquor! The flavorful broth at the bottom of the pot, known as “pot liquor,” is liquid gold. It’s packed with nutrients and all the delicious essences of the greens and smoked meat. Do not toss it! Serve it proudly with your collard greens, especially alongside cornbread, which is perfect for soaking up every savory drop. That’s truly where the soul of the dish lives.
Frequently Asked Questions
I typically recommend cooking collard greens for at least two hours to achieve that desired tenderness. However, the cook time can vary significantly based on your personal preference for texture. If you’re pressed for time, my Instant Pot Collard Greens recipe offers a faster method. For greens that are incredibly tender, falling apart with each bite, a common preference in many Black Southern households, you might extend the cooking time to 3 hours or even more. If you prefer a bit more chew, reduce the cooking time. It’s always best to taste and check for your desired result.
Absolutely! Collard greens are an excellent make-ahead dish, and many argue they taste even better the next day as the flavors deepen and meld. This makes them perfect for holiday cooking, where preparing dishes in advance is often a necessity. Cooked collard greens will last well in the refrigerator, properly covered, for 3-4 days. Simply reheat on the stovetop with a splash of broth or water to revive them.
It’s easy to adapt this recipe for meatless collard greens. Simply omit the smoked turkey entirely. Instead of chicken broth, use a flavorful vegetable broth. To replicate some of the smoky depth, add about ½ teaspoon of smoked paprika and ½ teaspoon of red pepper flakes for a gentle kick. You can also incorporate a vegetarian liquid smoke product for an even more authentic smoky flavor without the meat.
Collard greens wilt down a remarkable amount during cooking! When you first add them to the pot, it will feel like an enormous quantity, but they shrink significantly. Therefore, you can easily double this recipe. For a double batch, I would suggest keeping the same size smoked turkey leg, or using one no more than half a pound larger, as the flavor is quite potent. The cooking time should remain approximately the same, as the greens will still need to soften properly.
Collard greens naturally possess an earthy, sometimes slightly bitter, flavor profile, which is part of their charm. To balance or mellow this bitterness, a common technique is to add a small dash of sugar, a splash of vinegar (such as apple cider vinegar or white vinegar), or a squeeze of lemon juice right before serving. A bit of hot sauce can also help. These acidic or sweet additions help to brighten the dish and create a more rounded flavor, harmonizing with the greens’ inherent taste.
Absolutely! Collard greens are one of those rare dishes that actually improve with age. The flavors deepen and meld beautifully overnight, making them an ideal candidate for meal prepping or preparing in advance for special occasions. When you’re ready to serve, simply reheat them gently on the stovetop, adding a splash of chicken broth or water to restore their moisture and freshness.
While smoked turkey is my preferred choice for its rich flavor and leaner profile, it is certainly not mandatory. This recipe is incredibly versatile. You can easily swap the smoked turkey for other traditional Southern seasoning meats like ham hocks, smoked neck bones, or even bacon. Each option will impart its unique smoky and savory essence to the greens. Smoked turkey is a popular alternative for those who prefer to avoid pork while still achieving that authentic soulful flavor.
Yes, absolutely! While fresh bundles offer the most control over cleaning and texture, pre-bagged or pre-cut collard greens are a fantastic convenience option, especially for busy weeknights. Just be sure to still give them a good rinse under cold water, even if they claim to be pre-washed, to ensure all lingering grit is removed. Using convenient ingredients means you can enjoy delicious collard greens more often!
Freezing Tips
Freezing collard greens is a fantastic way to ensure you always have this comforting side dish on hand, making meal prep a breeze. I regularly freeze batches of my greens using freezer molds from Amazon, which I’ve found to be incredibly effective. These molds allow you to freeze collard greens in convenient 1-cup portions, perfect for pulling out just what you need for a single dinner or a small side.
You can safely store frozen collard greens for up to 6 months without a significant loss in quality or flavor. When you’re ready to enjoy them, simply transfer the frozen portions to a slow cooker and reheat on low for an hour or two until thoroughly warmed through. This method keeps them tender and delicious, tasting almost as good as freshly made.
Collard Greens Must be Paired with Cornbread
The quintessential pairing for soulful collard greens is, without a doubt, warm, moist cornbread. The slightly sweet or savory crumb of cornbread is perfect for soaking up every last drop of the rich pot liquor. Explore these delightful cornbread recipes to complete your Southern meal:
- 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 love greens as much as we do, you’ll be delighted by this collection of diverse and delicious recipes, ranging from different types of greens to various preparation methods:
- 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
These flavorful Southern Collard Greens are a versatile side dish that complements a wide array of comfort food classics. Here are some perfect pairings to build a truly memorable meal:
- 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 fantastic recipes that embody comfort, flavor, and tradition:
- Southern Mac and Cheese Recipe
- Chicken and Dressing 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
- Southern Sweet Potato Casserole Without Marshmallows
For a comprehensive guide to soulful Southern cooking, be sure to check out our list of the Best Authentic Soul Food Recipes here.
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