Slow-simmered and perfectly seasoned, these Southern Collard Greens capture the heart of true soul food cooking. Tender collards are cooked low and slow with smoky meats, savory broth, and a blend of classic Southern spices that build deep, rich flavor in every bite. This dish is comforting, nourishing, and the kind of recipe that brings back memories of grandma’s kitchen and family Sunday dinners.
Serve them with cornbread, fried chicken, or any Southern favorite — these collard greens are the definition of comfort on a plate.
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 6–8
Ingredients
- 2 pounds collard greens, cleaned and trimmed
- 1 large smoked turkey leg (or wing)
- 6 cups chicken broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon apple cider vinegar
- ½ teaspoon red pepper flakes (optional)
Directions
- Prep greens: Remove thick stems and tear greens into bite-sized pieces. Wash thoroughly.
- Boil turkey: In a large pot, add smoked turkey and chicken broth. Simmer for 30 minutes to flavor the broth.
- Add veggies: Stir in onions, garlic, and seasonings.
- Add greens: Add collard greens a handful at a time, stirring as they wilt down.
- Simmer: Reduce heat to low, cover, and simmer for 1–1½ hours until greens are tender.
- Finish: Remove turkey leg, shred the meat, and return to the pot. Stir in vinegar before serving.
- Serve: Perfect with cornbread and a dash of hot sauce.