Southern Smoky Collard Greens (Printable)
Tender slow-cooked greens with smoky turkey, aromatic vegetables, and savory seasonings make this classic Southern side unforgettable.
# What You’ll Need:
→ Greens
01 - 2 lbs collard greens, stems removed and leaves chopped
→ Meats & Stock
02 - 4 cups chicken broth or vegetable broth for vegetarian version
03 - 4 oz smoked turkey leg or ham hock, optional; omit for vegetarian
→ Aromatics & Seasonings
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 1 tsp salt, adjust to taste
07 - 1/2 tsp freshly ground black pepper
08 - 1/4 tsp red pepper flakes, optional for heat
09 - 1 tbsp apple cider vinegar
→ Cooking Fat
10 - 2 tbsp olive oil or bacon drippings
# Steps:
01 - Heat olive oil or bacon drippings in a large pot over medium heat. Add diced onion and cook 4-5 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add smoked turkey leg or ham hock if using and pour in chicken broth. Bring to a simmer.
04 - Add chopped collard greens in batches, stirring until wilted and fitted into pot.
05 - Stir in salt, black pepper, and red pepper flakes if using. Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally until tender.
06 - Discard meat bones, shred remaining meat, and return to pot. Stir in apple cider vinegar. Adjust seasoning to taste and serve warm.
# Expert Advice:
01 -
- The long simmer time develops this incredible depth that quick cooking just cant achieve
- These greens freeze beautifully so you can make a big batch and save some for later
02 -
- Dont rush the initial onion step, this builds the flavor foundation that carries through the whole dish
- The vinegar might seem strange but it absolutely transforms the final flavor profile
03 -
- Leftovers freeze perfectly for up to three months and actually reheat beautifully
- If your greens seem bitter after cooking, try adding another splash of vinegar