Southern Collard Greens

There’s nothing quite like a big pot of Southern collard greens simmering on the stove. The smell alone takes you right back to Sunday dinners, holidays, and family gatherings where everyone’s waiting on “the greens” before they even touch the rest of the plate.

This dish is more than a side, it’s soul food at its finest. Slow-cooked collard greens are tender, buttery, and full of smoky flavor from the meat. Whether you’re using smoked turkey, ham hocks, or neck bones, the result is always comforting and full of love. Its a soulful dish that pairs well with my Creamy Mac and Cheese, and Candied Yams.

The key to the best collard greens is patience. Let them simmer low and slow so all that flavor soaks deep into every leaf. A touch of apple cider vinegar and hot sauce at the end brings a perfect tang that cuts through the richness and balances every bite.

Why You’ll Love these Southern Collard Greens

• Rich, Smoky Flavor in Every Bite: These greens are slow-simmered with smoked meat (like turkey or ham hock), giving them that deep, savory flavor the South is known for. Every leaf soaks up the broth until it’s tender, flavorful, and melt-in-your-mouth good.
• Comfort Food at Its Finest: There’s just something about a pot of collard greens bubbling on the stove that feels like home. They bring comfort, warmth, and nostalgia, just like Grandma used to make on Sundays or holidays.
• Nutritious but Still Soulful: Collard greens are loaded with vitamins and minerals, so you’re getting a hearty dose of greens while still enjoying that rich, Southern flavor. It’s wholesome comfort food done right.
• Pairs with Practically Anything: Whether it’s fried chicken, cornbread, mac and cheese, or barbecue ribs, collard greens fit right in. They complete the plate and balance out all those savory, Southern favorites.
• A Taste of Tradition: Every family has their way of making greens, and each pot tells a story. This recipe keeps that old-school flavor alive, reminding you of Sunday dinners, family gatherings, and the kind of cooking that never goes out of style.

Ingredients You’ll Need

• Collard Greens: The star of the show! Collard greens are sturdy, earthy, and hearty, perfect for soaking up all that smoky, seasoned broth. When cooked low and slow, they turn tender and full of flavor, just the way Grandma made them.
• Smoked Turkey Leg (or Ham Hock): This is where the magic starts. The smoked meat seasons the pot from the inside out, adding deep, savory flavor with just the right hint of smokiness. It gives the broth that signature Southern taste and makes the greens rich and soulful.
• Chicken Broth: The flavorful base that brings it all together. It helps tenderize the greens while infusing them with savory goodness.
• Unsalted Butter: Butter adds richness and smoothness to the greens, giving the pot a velvety finish. It balances the smoky and tangy flavors while adding that unmistakable Southern comfort.
• Yellow Onion: Brings a layer of sweetness and depth to the broth. As it cooks down, it melts into the greens and helps build that classic, slow-cooked flavor we all love.
• Minced Garlic: A good dose of garlic gives the greens a bold, aromatic kick. It blends beautifully with the onion and butter, creating that savory, mouthwatering smell that fills the kitchen.
• Salt: Simple but essential. A touch of salt brings out all the flavors in the pot, especially the greens and smoked meat.
• Black Pepper: Adds warmth and just a bit of bite, balancing the richness of the butter and broth.
• Red Chili Flakes: For those who like a little heat in their greens. It adds a gentle kick that complements the smoky flavor without overpowering it.
• Apple Cider Vinegar: A Southern secret! A splash of vinegar brightens up the greens, cutting through the richness and giving them that perfect tangy finish.
• Hot Sauce (a few dashes): Just enough to wake up the flavor. It adds a punch of spice and that signature Southern zing, especially delicious when served with cornbread on the side.

Before You Start

• Clean your sink completely before rinsing your greens, collards can carry a bit of grit from the field. I like to use vinegar and a little dish soap to sanitize, rinse well, then fill it with cool water.
• Smoked meat is essential for authentic Southern flavor. Smoked turkey legs give a savory, meaty flavor without adding too much grease.
• These greens are even better the next day once the flavors have had time to develop, so don’t be afraid to make them ahead!

Instructions

1. Clean the Collard Greens

Start by cleaning your sink thoroughly. Fill it with cool water and submerge the collard greens. Swish them around with your hands to remove any dirt or grit — you’ll be surprised what settles to the bottom!

Drain, refill, and repeat this process two to three times until the water runs clear. Remove the thick stems and roughly chop the leaves into medium-sized pieces.

2. Cook the Smoked Turkey

In a large stockpot or Dutch oven, add the smoked turkey leg and chicken broth. Bring it to a boil, then reduce to a simmer for about 45–60 minutes.

This allows the meat to release its smoky flavor into the broth — which becomes the foundation of your “pot liquor,” the savory juice that makes collards so addictive.

3. Build the Flavor Base

Once the turkey is tender, stir in butter, onions, and garlic. Let them cook in the broth until the onion becomes soft and fragrant. This creates layers of flavor before the greens even hit the pot.

4. Add the Greens

Add the collard greens a handful at a time. They’ll shrink as they cook, so don’t worry if the pot looks full at first. Stir frequently to help them wilt evenly and soak up all that buttery, smoky goodness.

5. Season and Simmer

Add salt, black pepper, and red chili flakes for a little kick. Cover the pot and reduce the heat to low.

Let the greens simmer for 2–3 hours, stirring every so often to keep them from sticking. The longer they cook, the more tender and flavorful they become. You’ll know they’re ready when they’re silky, dark green, and full of flavor.

6. Add the Finishing Touches

Before serving, stir in apple cider vinegar and a few dashes of hot sauce. That tang and spice brighten the dish and balance the smoky, buttery flavors perfectly.

Cooking With Destiny Tip

If you really want that down-home flavor, toss a few drops of the hot sauce right into the pot while it’s simmering, not just at the end. It deepens the flavor and gives it that signature kick people will taste before they even ask, “Who made these greens?”

How to Serve Southern Collard Greens

Collard greens are the ultimate side dish. They are rich, savory, and satisfying. Serve them with:

• Cornbread (to soak up that delicious pot liquor)
• Fried chicken or smothered pork chops
• Mac & cheese, Candied Yams, or baked beans for a full Southern plate

Reheating Instructions

From the Fridge:

1. Pour your greens and pot likker (the flavorful broth) into a medium pot or skillet. Don’t drain that liquid, it’s where all the flavor lives!
2. Warm over medium heat for about 10–15 minutes, stirring occasionally until the greens are heated through.
3. If the broth looks a little thick, add a splash of chicken broth or water to loosen it up.
4. Taste and adjust seasoning if needed, a little butter, hot sauce, or vinegar can freshen them right back up.

From the Freezer:

1. Thaw overnight in the fridge.
2. Transfer to a pot with a splash of broth or water.
3. Simmer on low for 15–20 minutes, stirring every so often until hot all the way through.

Southern Collard Greens

Slow-cooked collard greens are tender, buttery, and full of smoky flavor from the meat. The smell alone takes you right back to Sunday dinners, holidays, and family gatherings where everyone’s waiting on “the greens” before they even touch the rest of the plate.

Print Pin Rate

Servings 8

Prep Time: 45 minutes minutes

Cook Time: 2 hours hours 30 minutes minutes

Total Time: 3 hours hours 15 minutes minutes

1x2x3x

Ingredients

• ▢ 3 lbs fresh collard greens
• ▢ 1 smoked turkey leg or ham hock
• ▢ 4 cups chicken broth
• ▢ ½ cup unsalted butter
• ▢ 1 yellow onion chopped
• ▢ 2 tbsp minced garlic
• ▢ 1 tsp salt
• ▢ 1 tsp black pepper
• ▢ ½ tsp red chili flakes optional, for a little heat
• ▢ 1 tbsp apple cider vinegar
• ▢ A few dashes of hot sauce

Instructions

• Clean the Collard Greens: Start by cleaning your sink thoroughly. Fill it with cool water and submerge the collard greens. Swish them around with your hands to remove any dirt or grit, you’ll be surprised what settles to the bottom! Drain, refill, and repeat this process two to three times until the water runs clear. Remove the thick stems and roughly chop the leaves into medium-sized pieces.
• Cook the Smoked Turkey: In a large stockpot or Dutch oven, add the smoked turkey leg and chicken broth. Bring it to a boil, then reduce to a simmer for about 45–60 minutes. This allows the meat to release its smoky flavor into the broth, which becomes the foundation of your “pot liquor,” the savory juice that makes collards so addictive.
• Build the Flavor Base: Once the turkey is tender, stir in butter, onions, and garlic. Let them cook in the broth until the onion becomes soft and fragrant. This creates layers of flavor before the greens even hit the pot.
• Add the Greens: Add the collard greens a handful at a time. They’ll shrink as they cook, so don’t worry if the pot looks full at first. Stir frequently to help them wilt evenly and soak up all that buttery, smoky goodness.
• Season and Simmer: Add salt, black pepper, and red chili flakes for a little kick. Cover the pot and reduce the heat to low.
• Let the greens simmer for 2–3 hours, stirring every so often to keep them from sticking. The longer they cook, the more tender and flavorful they become. You’ll know they’re ready when they’re silky, dark green, and full of flavor.
• Add the Finishing Touches: Before serving, stir in apple cider vinegar and a few dashes of hot sauce. That tang and spice brighten the dish and balance the smoky, buttery flavors perfectly.

Video

@cookingwithdestiny_

Southern collard greens

♬ original sound – Destiny Symone