If you’ve ever wanted to master a truly authentic Southern comfort food, this Southern Collard Greens Recipe is exactly what you need. It’s packed with flavor, has that perfect balance of tangy and smoky, and is downright soul-satisfying. When I first tried making collard greens from scratch, I was blown away at how something so simple could be so delicious. Stick with me—you’ll find that this recipe is a fan-freaking-tastic way to enjoy collards just like grandma used to make!

❤️

Why You’ll Love This Recipe

Authentic Flavor: Smoky turkey and a splash of vinegar give these greens that classic, tangy Southern taste.
Simple Ingredients: You’ll find everything in most grocery stores, and the fresh collards cook down into a tender, hearty dish.
Perfectly Balanced: A little heat from red pepper flakes, the richness of olive oil, and a savory broth make each bite crave-worthy.
Family Favorite: My family goes crazy for this recipe and it always makes a regular appearance at gatherings.

A white bowl on a white marbled surface holds four distinct layers of fresh, thinly shredded vegetables arranged side by side. On the left is shredded purple cabbage with a few green pieces mixed in. To its right is bright orange shredded carrot, slightly overlapping some pieces of purple cabbage. Below the cabbage, finely chopped green onions form the third layer, and next to them, on the bottom right, is a pile of thinly shredded light green cabbage. A silver spoon lies on the surface near the bowl, and a white cloth with gray stripes is partially visible under the bowl. Photo taken with an iphone --ar 2:3 --v 7 - Southern Collard Greens, Collard Greens Recipe, Soul Food Collard Greens, Southern Green Side Dish, Easy Collard Greens

Ingredients You’ll Need

Each ingredient in this Southern Collard Greens Recipe plays a special role in building layers of flavor, from the smoky turkey leg to the tang of vinegar. When shopping, fresh collards are key—look for dark green leaves without yellowing or spotting for the best taste and texture.

Flat lay of fresh dark green collard greens leaves neatly stacked, a single amber smoked turkey leg with skin, a small white ceramic bowl of finely diced white onions, a small white ceramic bowl with golden extra virgin olive oil, whole uncracked light brown eggs nearby, a small white ceramic bowl filled with coarse white salt crystals, a small white ceramic bowl holding vibrant red pepper flakes, a small white ceramic bowl containing clear white distilled vinegar, a small white ceramic bowl with rich golden chicken broth, and a few garlic cloves peeled and whole, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Southern Collard Greens, Collard Greens Recipe, Soul Food Collard Greens, Southern Green Side Dish, Easy Collard Greens

White distilled vinegar: Adds that signature tang and helps tenderize the greens while cooking.
Salt: Essential for seasoning and drawing out natural flavors from collards.
Fresh collard greens: The star of the dish! They shrink quite a bit when cooked, so get at least two bunches.
Extra virgin olive oil: For sautéing onions and garlic, adding richness and depth.
Onions: Finely diced for sweetness and texture contrast.
Garlic: Minced to infuse flavor early in the cooking process.
Red pepper flakes: Bring just the right amount of subtle heat without overpowering.
Chicken broth: A savory liquid base that deepens flavor and keeps greens tender. You can swap out some broth for water if you like it lighter.
Fully-cooked smoked turkey leg or wing: This smoky meat is traditional and gives collards their distinct Southern character.
Applewood smoked salt & black pepper: Perfect finishing touches to season to your taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Southern Collard Greens Recipe is — you can tweak it based on what you have on hand or your taste buds. Don’t be afraid to make it your own!

Vegetarian Version: I’ve swapped the smoked turkey for smoked paprika and a splash of soy sauce for a delicious plant-based twist.
More Heat: If you’re like me and enjoy a kick, add an extra pinch of cayenne pepper or a diced jalapeño when you sauté the garlic.
Vinegar Variations: Sometimes, I use apple cider vinegar instead for a fruitier tang that pairs beautifully with collards.
Broth Swaps: Using vegetable broth makes this recipe adaptable for different diets without losing flavor.

How to Make Southern Collard Greens Recipe

Step 1: Prep Your Collard Greens Like a Pro

Start by rinsing the collard greens in cold water to get rid of any grit—you’ll be surprised how much dirt hides in those leafy folds. Then, strip the tough stems by folding each leaf in half and sliding your knife along the stem. Chop the leaves into roughly 1-2 inch pieces. This step is key because those stems can be stubborn if left on, making the greens chewy instead of tender.

Step 2: Sauté Aromatics to Build Flavor

Heat your extra virgin olive oil in a large pot over medium heat. Add diced onions and sauté until they’re translucent and soft, about 5 minutes. Toss in the minced garlic and red pepper flakes next, letting those aromas fill your kitchen for about a minute—don’t let the garlic burn! This step layers the base flavors that make the greens irresistible.

Step 3: Add Your Turkey and Collards

Next, nestle the smoked turkey leg or wing right into your pot. Pour in the chicken broth along with the collard greens and 3 tablespoons of salt. Stir everything gently to combine. You’ll see the collards start to wilt down and soak up that smoky, savory goodness. No rush here—low and slow is the way to go.

Step 4: Cook Low and Slow for the Best Taste

Cover your pot and let the collards simmer on low heat for about an hour to an hour and a half. Check every 20 minutes or so, stir gently, and taste to tweak seasoning if needed. When the greens are tender and the flavors meld together, add the last tablespoon of vinegar and season with applewood smoked salt and black pepper to taste. That final vinegar splash brightens everything perfectly.

👨‍🍳

Pro Tips for Making Southern Collard Greens Recipe

Remove Stems Thoroughly: I learned the hard way that leaving stems in makes the dish less pleasant, so take your time here.
Simmer Gently: Boiling greens too fast can make them bitter. Keep that heat low and slow for soft, flavorful leaves.
Add Vinegar at the End: Adding vinegar early can toughen greens; saving it for the finish gives you that bright zip.
Use Smoked Turkey for Depth: This ingredient turns simple collards into a soul food classic—don’t skip it if you can help it!

How to Serve Southern Collard Greens Recipe

The dish is a bowl of shredded coleslaw with three layers: the bottom layer is shredded white cabbage, the middle layer is thin orange carrot strips, and the top layer is thin purple cabbage strands mixed lightly with green herbs. The coleslaw is served in a white bowl with a black rim, with two silver forks resting in the bowl. The bowl is placed on a white marbled table, surrounded by a white plate with a burger, a small glass jar of mustard with a spoon, and a white plate with grilled corn on the cob. There are also some red and yellow cherry tomatoes nearby. Photo taken with an iphone --ar 2:3 --v 7 - Southern Collard Greens, Collard Greens Recipe, Soul Food Collard Greens, Southern Green Side Dish, Easy Collard Greens

Garnishes

I like to finish my collards with a sprinkle of freshly ground black pepper and a few crumbles of applewood smoked salt. Sometimes a splash more vinegar on the side is fun, so guests can add their own tang. Fresh chopped hot peppers or a dash of hot sauce on the side makes it even better if you like heat.

Side Dishes

Southern collard greens were made for hearty sides. My go-to partners are creamy cornbread, crispy fried chicken, and buttery mashed potatoes. And don’t overlook a plate of warm black-eyed peas or some okra fritters to round out your meal perfectly.

Creative Ways to Present

For a special occasion, I like serving collards in little ramekins topped with a drizzle of olive oil and a sprig of fresh thyme or parsley. It looks elegant and keeps things neat on the plate. I’ve also folded the greens into savory pies or stuffed them into baked potatoes for a fun twist the family enjoyed.

Make Ahead and Storage

Storing Leftovers

Leftover collard greens keep beautifully in an airtight container in the fridge for up to 4 days. I always let them cool to room temperature first, then pop them into the fridge. Flavors actually deepen overnight, so leftovers often taste even better than the first day!

Freezing

I’ve frozen Southern Collard Greens with great success too. Just portion them out into freezer bags or containers, removing as much air as possible. They hold up well for up to 3 months. Thaw in the fridge overnight before reheating to preserve texture.

Reheating

When reheating, gently warm collards on the stove over low heat with a splash of broth or water to keep things moist. Microwaving works fine too—just cover with a lid or damp paper towel to trap steam and avoid drying out.

FAQs

Can I use frozen collard greens instead of fresh?

Absolutely! Frozen collard greens can be a convenient option. If you do, just thaw them first and reduce the cooking time since they’re already soft. The flavor won’t be as bright as fresh, but you’ll still get that comforting Southern taste.
What can I substitute for smoked turkey?

If you can’t find smoked turkey leg or wing, smoked ham hocks or even bacon work well too. They provide that smoky depth essential to Southern collard greens. For vegetarians, smoked paprika or liquid smoke paired with mushrooms can mimic the flavor.
Why do Southern collard greens use vinegar?

Vinegar adds a pleasant tang that cuts through the richness of the meat and greens. It also helps soften the fibrous leaves during cooking. Adding it at the end brightens the dish, balancing savory and smoky notes perfectly.
How long do I need to cook collard greens?

For tender, flavorful collards, aim for about 60 to 90 minutes of simmering on low heat. This slow cooking lets the leaves soften, flavors meld, and the greens soak up the smoky broth without turning bitter.

Final Thoughts

This Southern Collard Greens Recipe has become such a comforting staple in my kitchen that it always brings a little warmth to any meal. I know if you give it a try, you’ll love how rich, smoky, and tangy those tender greens turn out—perfect for sharing or just enjoying on your own. So go ahead, grab some fresh collards, that smoked turkey leg, and let’s keep this traditional Southern goodness alive in your home!