Soul Food Southern Collard Greens Recipe (2024)

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These southern collard greens are simmered in rich and flavorful chicken broth with smoked turkey wings. They’re perfect for Thanksgiving or any day of the week. Check out the reviews here!

“Delicious! Best Greens Ever”! ~Lea Anne

“Absolutely Delicious”! ~ Lesley Les

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Collard greens share a special place in my heart. As long as I have some mac and cheese and candied yams andfried chicken,I’m a happy woman!Since the holidays are near, I figured I’d share this southern collard green recipe with you plus one of my readers requested it. I learned how to make this dish when I was very young. I was taught that low and slow is the best way to develop the flavors in. Simmering the greens will result in rich and robust flavor.

I always get great feedback from anyone who tries my southern collard greens. Some people prefer to cook theirs with ham hocks but I only use smoked turkey wings.Smoked turkey wings are not only delicious, but they are also lower in fat than pork. Feel free to add ham hocks if you prefer them over smoked turkey wings. The crushed red peppers and jalapeños gives the collard greens some kick but you can omit the crushed red peppers if you like. Don’t omit the added healthy vegetables because the look pretty amazing in the finished dish.

How to make southern collard greens:

Southern collard greens may look difficult to make but rest assured this recipe will make you look like you’ve been making them your whole life. Collard greens are made with greens of course, smoked turkey, onions and garlic, vinegar, crushed red chili peppers, green peppers, jalapenos (optional) chicken base, salt pepper and a bit of sugar. The sugar helps to balance out the flavors but you can omit it if you don’t need it.

Step 1:

HOW TO CLEAN COLLARD GREENS:

Fill up the kitchen sink with cold water. Add 1 tablespoon of baking soda, add the collard greens to the water. Swoosh them around so that the sand and dirt can settle to the bottom of the sink. Swoosh the greens once again. Drain the water from the sink. Rinse each leaf under cold water thoroughly.

Step 2:

Get rid of any brown or yellow collard green leaves. Take one leaf. Fold it lengthwise (in half) using a knife, slice off each side of the stem. Alternatively, fold the leave in half and then carefully tear the leaves off each side of the leaf. Discard the stems or store them in the freezer to use later in soups or stir-frys.

HOW TO CUT COLLARD GREENS:

Stack the collard greensin the same direction on top of the cutting board. Fold the leaves up. Then cut them up into two-inch squares a bunch at a time.

Step 4:

HOW TO COOK COLLARD GREENS

Cook the smoked turkey wings first. To a large pot or dutch oven, add 1 tablespoon of vegetable oil over medium heat. Add the green peppers, sweet red bell peppers, jalapeño, and onions. Saute until soft. Add the minced garlic and saute for one minute.

2. Next, add the broth to the Dutch oven then add the crushed red pepper, garlic powder, onion powder, and cajun seasoning. Mix well. Add the smoked turkey wings. Simmer for an hour. If you want to use the Better than Bouillon chicken base please DO NOT ADD THE ENTIRE JAR! Make sure to read the instruction on the jar FIRST.

3. Add the collard greens on top of the smoked turkey wings. Add the vinegar and sugar. Push the greens down and gently stir. The greens will seem like they won’t fit but don’t worry, they will wilt and reduce in size greatly as it hits the water. Once the greens are wilted and completely in the pot or dutch oven Cover and simmer for 1.5 -2 hours or until very tender and dark green and the meat has fallen off the smoked turkey wings.

4. Remove the bones from the pot.Add salt and pepper and sugar to taste. Stir to combine. Serve immediately with your choice of sides like baked sweet potato, candied yams, cornbread, cranberry sauce, fried chicken, mashed potatoes, stuffing or mac and cheese.

FYI…you’ll notice leftover liquid in the pot. It’s called potlikker or pot liquor. Serve the potlikker individually in small bowls. Some people like to sop their cornbread up with the potlikker. I’m one of those peoples. Potlikker also makes tasty soup or gravy.

Southern Collard Greens

April Boller Wright

Southern Collard Greens Recipe simmered with smoked turkey wings, green and red peppers, onions, garlic, white vinegar, red pepper flakes make this dish so tasty. No one will complain about not having enough meat in this dish. Perfect for Thanksgiving or any day of the week.

Ingredients

3 bunches collard greens about 2 lbs **See notes below
2 cups onion diced
4 garlic cloves minced
1 green pepper diced
1 sweet bell pepper diced
1 tbsp jalapeno pepper diced
2 lbs whole smoked turkey wings
1 tsp cajun seasoning (optional)
2-3 tsp crushed red pepper
2 tsp onion powder
2 tsp garlic powder
3 cups chicken broth I used Better Than Bouillon
2 tbsp distilled white vinegar
2 tbsp granulated sugar
salt for taste
pepper for taste

Instructions

To a large pot or dutch oven, add 1 tablespoon of vegetable oil over medium heat. Add the green peppers, sweet red bell peppers, jalapeño, and onions. Saute until soft. Add the minced garlic and saute for one minute.
In a large stock pot or dutch oven over medium heat, add the smoked turkey wings, crushed red peppers, the sauteed vegetables and chicken broth. Cover and simmer for about an hour.
Next, add the collard greens, vinegar, sugar, garlic powder, onion powder and salt and pepper to taste. Mix to combine. If the greens seem like too much. Keep stirring until they have wilted down. They should be able to fit once they have wilted down. Cover and simmer for 2 hours or until the meat has fallen completely off the bone. Once done. Serve immediately.

Video

Notes

How much collard greens do I need?

I use about 2 lbs of greens (about 8-9 leaves in a bunch). Which is also equal to about 14 cups of greens.

Use less jalapeños or ditch them if you don't want your greens spicy, for instance sometimes I'll use about 1/2 tbsp of jalapenos for a little kick of heat.

Nutrition

Calories: 200kcal

Keyword collard greens, Soul food, soul food collard greens, southern collard greens

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YOU MAY ALSO LIKE THESE OTHER SOUTHERN RECIPES:

SOUTHERN CANDIED YAMS

SOUTHERN SWEET CORNBREAD

SOUTHERN SWEET POTATO PIE

CAJUN TURKEY BREAST

PUMPKIN PIE

BEST PEACH COBBLER

SOUTHERN FRIED FISH

SOUTHERN HUSH PUPPIES

Soul Food Southern Collard Greens Recipe (2024)

FAQs

How do you make Patti LaBelle collard greens? ›

Add the collard greens, chicken stock, onions, 1/4 teaspoon kosher salt, 1/2 teaspoon pepper and 1/4 teaspoon seasoning salt. Mix in the smoked turkey. Turn the heat to low and cook, covered, until the greens are tender but not too soft, 35 minutes.

Why do you put vinegar in collards? ›

In Southern cuisine, for example, collard greens are often cooked with vinegar or a combination of vinegar and pork fat to add flavor and cut through the bitterness of the greens.

See Details ›

What is the best meat for collard greens? ›

The most authentic collard greens, in my opinion, are made with smoked ham hocks or bacon. But, as time has passed, society has gotten more health conscious. So, many families began using alternatives such as smoked turkey necks, wings, and tails.

Tell Me More ›

What do you soak collard greens in before cooking? ›

Here's how to properly wash collard greens.

Fill your sink with water, and then add 1/2 cup distilled white vinegar and 3 tablespoons salt. ( ...
Swish this around, and then submerged your greens in the water. ...
Let the greens soak for 20-30 minutes, giving them a good scrub midway.

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Aug 1, 2021

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Why put baking soda in collard greens? ›

In the case of collard greens, baking soda's utility is threefold, serving as a flavor enhancer, a tenderizer, and a color protector. Baking soda is an alkali salt possessing the tenderizing and flavor-enhancing properties of regular salt.

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When should I add vinegar to my collard greens? ›

Cook for 30 to 45 minutes, then remove the lid, increase the heat to high, and add the vinegar and a teaspoon of hot sauce. Adjust the seasoning, if needed, then put it into a serving bowl.

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Should collards be soaked before cooking? ›

One of the easiest ways to begin the washing process for collard greens is to thoroughly soak the leaves in cold water for about 10 to 15 minutes. This will loosen any dirt clinging to the leaves and remove any bugs that may be hiding.

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What can you substitute for ham hocks in collard greens? ›

You can swap out the ham hocks for other smoked or cured pork products, like slab bacon or salt pork, as long as they aren't lean meats, like smoked pork loin. Lean meat will dry up and toughen with extended cooking.

Do you cook the stems of collard greens? ›

Why: Most collard recipes call to discard the stems because they're so fibrous, but if you chop them small, they will cook just like the leafy greens. The finished dish is just as delicious and a lot thriftier than traditional collard greens, and the pleasantly-supple stems give these greens a distinctive bite.

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Why do Southerners eat collard greens? ›

Often referred to as hoppin' john, black-eyed peas and collard greens are commonly eaten as part of a Southern tradition to bring forth good luck and prosperity in the new year.

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Can you overcook collard greens? ›

It is important to not overcook collard greens or kale, as they tend to give off a sulfur smell and taste bitter. Cut the leaves into one-half inch strips and steam for 5 minutes on the stove. Collard greens make a great addition to eggs and bean soup or can be served alone as a steamed vegetable with a dressing.