If you’ve ever craved a true taste of Southern comfort food, then you’re going to love this Southern Collard Greens Recipe. It’s everything you remember from your grandma’s kitchen—smoky, tender, and packed with flavor—without hours of fuss. The way those greens soak up the rich broth and smoky turkey is just magical. Trust me, once you try this recipe, you’ll want to add it to your regular rotation because it’s that fan-freaking-tastic!
Why You’ll Love This Recipe
- Authentic Southern Flavor: Uses smoked turkey and applewood smoked salt to bring that deep, soulful taste you crave.
- Simple Ingredients: No complicated steps or hard-to-find items—just honest, hearty goodness.
- Perfect Texture: The slow cook time softens the collards just right, keeping a little bit of bite.
- Versatile and Easy: Great for weeknights or special gatherings—you’ll always impress without stress.
Ingredients You’ll Need
I love how the blend of smoky, savory, and tangy ingredients works together in this Southern Collard Greens Recipe. When shopping, look for the freshest collard greens you can find—those big leafy bundles with bright, deep green leaves are the best.
- White distilled vinegar: Adds that classic tang that brightens and balances the rich flavors.
- Salt: Essential for seasoning, but we’ll use some achieved naturally from the smoked meat and broth.
- Fresh collard greens: The star of the show—look for firm leaves free from yellowing or wilting.
- Extra virgin olive oil: Just a touch to sauté the aromatics and add a subtle richness.
- Onions: Finely diced for that sweet, savory base flavor.
- Garlic: Fresh minced garlic gives a nice kick without overpowering.
- Red pepper flakes: Just enough heat to warm things up.
- Chicken broth: The flavorful liquid that cooks and infuses the greens—feel free to swap one cup for water if you like a lighter taste.
- Smoked turkey leg or wing: This adds that smoky depth everyone expects; I love using a fully cooked turkey leg for ease.
- Applewood smoked salt & black pepper: To season just before serving and enhance that smoky essence.
Variations
One thing I love about Southern Collard Greens Recipe is how easily you can make it your own. Whether you want to spice it up, lighten it, or keep it classic, there’s room to customize.
- Spicier Version: Add extra red pepper flakes or a diced jalapeño—I did this once for a family BBQ and it was a hit!
- Vegetarian Swap: Use vegetable broth and smoked paprika instead of turkey for a delicious meat-free option.
- Smokier Flavor: Toss in a few strips of chopped applewood smoked bacon along with the turkey leg for extra savory depth.
- Fresh Herb Boost: Adding a bunch of chopped fresh thyme or a bay leaf while simmering brings great aroma.
How to Make Southern Collard Greens Recipe
Step 1: Prep and Clean Your Collards with Care
The first thing I do is rinse my collard greens thoroughly. They can be sandy or gritty, so I soak the leaves in cold water and swish them around a few times. Then, I trim off the tough stems and tear the leaves into bite-sized pieces. This step might feel tedious, but it’s worth it—you’ll avoid any grit in your finished dish, and your greens will cook evenly.
Step 2: Sauté the Aromatics
Heat your olive oil in a large pot over medium heat, then add your diced onions and minced garlic. Stir them around until they’re soft and fragrant, about 3-5 minutes. This builds the flavor base for your collard greens—don’t rush this step because those aromatics make everything taste so much better.
Step 3: Add the Collards, Seasonings, and Broth
Next, toss your greens right into the pot—you might need to do this in batches as they’ll wilt quickly. Sprinkle the red pepper flakes, a bit of salt, and pour in the chicken broth along with the vinegar. Then nestle in your smoked turkey leg or wing. Bring it all to a gentle simmer.
Step 4: Slow Simmer for Tender, Flavorful Greens
Now, turn the heat down low and cover the pot. Let your collards simmer for about 60 minutes. This slow cooking is what transforms those tough leaves into tender, melt-in-your-mouth goodness. If the liquid gets too low, add a splash of water or broth to keep things moist. Make sure to stir occasionally, so nothing sticks to the bottom.
Step 5: Final Seasoning and Serve
Once your greens are perfectly tender, fish out the turkey meat and shred it off the bone—then stir the meat back into the pot. Adjust the seasoning with applewood smoked salt and fresh black pepper to taste. A final splash of white vinegar brightens the whole dish just before serving. I love this finishing touch because it adds that signature Southern zing.
Pro Tips for Making Southern Collard Greens Recipe
- Take Your Time With Cleaning: I learned the hard way that rinsing collards thoroughly makes all the difference for grit-free greens.
- Don’t Skip the Smoked Meat: Using smoked turkey leg is a game-changer for authentic flavor—chicken broth alone won’t cut it.
- Vinegar at Two Points: Adding vinegar at the start and end keeps the brightness without overpowering the dish.
- Simmer Low and Slow: Rushing the cooking can leave the collards tough—low heat lets flavors marry beautifully.
How to Serve Southern Collard Greens Recipe
Garnishes
I often sprinkle just a touch of extra applewood smoked salt and cracked black pepper on top before serving. Sometimes a drizzle of really good olive oil or a few dashes of hot sauce adds a nice personal kick. My family goes crazy when I add a little chopped green onion or crispy fried onions for texture contrast.
Side Dishes
This Southern Collard Greens Recipe shines alongside classic sides like creamy mashed potatoes, buttery cornbread, or slow-cooked black-eyed peas. I also love pairing it with fried chicken or baked ham for a satisfying meal that feels like home.
Creative Ways to Present
For holiday dinners or special occasions, I like serving the collards in a big rustic bowl surrounded by cornbread muffins lined up on a wooden board. Another fun idea is to top them with a soft-poached egg to elevate the texture and richness—trust me, your guests will ask for the recipe!
Make Ahead and Storage
Storing Leftovers
Leftover Southern collard greens keep beautifully in an airtight container in the fridge for up to 4 days. I always make extra because they taste even better the next day when the flavors have had time to meld. Just make sure they’re cooled completely before refrigerating.
Freezing
I’ve frozen leftover collard greens successfully by portioning them into freezer-safe bags or containers. Thaw overnight in the fridge before reheating. While the texture softens a bit, the flavor remains rich and delicious—perfect for quick meals later.
Reheating
To reheat, I warm leftovers gently on the stovetop over low heat, adding a splash of broth or water if it seems dry. Microwaving works too, but low and slow stovetop reheating preserves the flavors and texture best.
FAQs
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Can I use fresh kale instead of collard greens in this Southern Collard Greens Recipe?
Yes! Fresh kale works as a great substitute, but it tends to cook faster so reduce simmer time to about 30-40 minutes to avoid mushiness. The smoky flavors will still shine through beautifully.
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Do I have to use smoked turkey leg?
While smoked turkey leg or wing is traditional and adds depth, you can use smoked ham hocks, bacon, or even smoked sausage if you prefer. Just adjust salt accordingly since these vary in saltiness.
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Why do Southern collard greens taste better the next day?
Letting the greens sit overnight lets the flavors meld and intensify, making the dish taste richer and more cohesive. If you can, make them a day ahead for the best results.
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How do I avoid bitter collard greens?
Wilt your greens in vinegar and salt water before cooking to soften their edges and cut bitterness. Also, slow simmering with smoked meat and vinegar balances any harsh flavors nicely.
Final Thoughts
I absolutely love how this Southern Collard Greens Recipe turns out every single time. It’s become a staple in my kitchen because it’s endlessly comforting and satisfying—without feeling intimidating to make. When I first tried it, I was hooked on how perfectly tender yet flavorful those greens were. Now, every time I serve it, I get that warm “home-cooked” kind of feeling from my family and friends. I really hope you try this recipe and discover the joy of true Southern collard greens yourself—it’s worth every delicious minute!
Print
Southern Collard Greens Recipe
- Prep Time: 60 min
- Cook Time: 60 min
- Total Time: 120 min
- Yield: 5 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Description
This Southern Collard Greens recipe delivers a hearty and flavorful dish featuring tender greens simmered with smoked turkey, tangy vinegar, and a touch of spice. Perfect as a comforting side for any Southern-inspired meal, these collard greens balance smoky, savory, and zesty flavors in every bite.
Ingredients
Vinegar and Seasoning
- 1/2 cup white distilled vinegar
- 3 tablespoons salt
- 1 tablespoon white distilled vinegar (additional)
- Applewood smoked salt & black pepper, to season
Greens and Aromatics
- 2 bunches fresh collard greens (washed, stems removed, leaves chopped)
- ½ cup finely diced onions
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes
Broth and Protein
- 4-5 cups chicken broth (can replace 1 cup with water if desired)
- 1 fully-cooked smoked turkey leg or wing (about 13 oz)
- 1 tablespoon extra virgin olive oil
Instructions
- Prepare the greens: Thoroughly wash the collard greens to remove any grit, then remove the tough stems and chop the leaves into bite-sized pieces. Set aside.
- Sauté aromatics: In a large pot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the diced onions, minced garlic, and red pepper flakes. Cook until the onions are softened and fragrant, about 3-5 minutes.
- Add greens and seasoning: Add the chopped collard greens to the pot along with 3 tablespoons of salt and 1/2 cup white distilled vinegar. Stir to combine and allow the greens to begin wilting.
- Add broth and smoked turkey: Pour in 4-5 cups of chicken broth, adding water if preferred to adjust the saltiness. Submerge the fully cooked smoked turkey leg or wing into the pot.
- Simmer the greens: Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for about 60 minutes or until the greens are tender and flavorful.
- Adjust seasoning: Once cooked, remove the turkey, shred any meat and return it to the pot if desired. Stir in the additional 1 tablespoon of white distilled vinegar. Season with applewood smoked salt and freshly cracked black pepper to taste.
- Serve: Serve the collard greens hot as a traditional Southern side dish, paired well with cornbread, fried chicken, or other comfort foods.
Notes
- Use fresh, firm collard greens for the best texture and flavor.
- Smoked turkey leg or wing adds authentic smoky depth without the fat of pork.
- Vinegar is key to balancing the bitterness of the greens and enhances the overall taste.
- Adjust red pepper flakes according to your preferred spice level.
- Leftovers taste great and often improve the next day after flavors meld further.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg
