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–+ servings

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.
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Servings 8
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes

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.