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Authentic Southern Collard Greens with Smoked Turkey

Close-up of tender, braised collard greens served in a white bowl with savory pot liquor and pieces of smoked meat.
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Make tender, deeply flavorful Southern Collard Greens slow-simmered with smoked turkey for a comforting classic side dish perfect for Sunday dinners or holidays.

Ingredients

Scale
  • 5 pounds fresh collard greens, tough stems removed and chopped
  • 2 pounds smoked turkey wings or ham hocks
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth or water
  • 2 tablespoons bacon grease or olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon seasoning salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1 teaspoon sugar (optional, to balance bitterness)
  • Salt to taste

Instructions

  1. Wash the collard greens thoroughly under cold water. Remove thick stems and chop the leaves into bite-sized pieces. Set aside.
  2. In a large Dutch oven or heavy pot, heat the bacon grease or oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the smoked turkey wings or ham hocks to the pot. Sear them lightly for 2-3 minutes on each side.
  5. Pour in the chicken broth or water, apple cider vinegar, seasoning salt, smoked paprika, red pepper flakes, and black pepper. Stir to combine.
  6. Add the chopped collard greens to the pot. They will fill the pot initially, but they will cook down significantly. Gently push them down into the liquid.
  7. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly.
  8. Slow simmer the greens for at least 2.5 to 3 hours, or until the greens are very tender and the meat is falling off the bone. Stir occasionally to prevent sticking.
  9. Remove the meat from the pot. Shred the meat from the bones and return the meat to the greens. Discard the bones and skin.
  10. Taste the pot liquor (the cooking liquid). Stir in the sugar, if using, and add salt as needed. If the liquid is too thin, remove the lid and simmer for the last 20 minutes to reduce slightly.
  11. Serve hot with the savory pot liquor spooned over the top.

Notes

  • For the best flavor, allow the greens to rest for 30 minutes off the heat before serving. The flavor deepens as they cool slightly.
  • If you prefer a quicker method, you can use an Instant Pot. Cook on High Pressure for 45 minutes with a Natural Pressure Release for 15 minutes.
  • Save the leftover pot liquor; it is excellent poured over rice or used to cook black-eyed peas for New Year’s Day luck.

Nutrition

Find it online: https://rosatasty.com/authentic-southern-collard-greens-recipe/