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Pull up a chair, because we’re making a real Southern classic. These Southern Collard Greens are slow-braised with smoked turkey until they’re silky and tender, then seasoned with a little sweetness, a little tang, and a little heat. The broth they cook in, called “pot likker,” is so rich and savory you’ll want to sop up every drop.
Collards take some time, but most of it is just letting the pot do its thing. The result is a big, soul-warming side dish that belongs on every holiday table, at Sunday supper, and next to a skillet of cornbread.
You’ll find more comforting sides in my side dish recipes.
Why You’ll Love This Recipe
- Silky, tender greens: A long, slow braise makes them melt-in-your-mouth soft.
- Smoky and savory: Smoked turkey gives every bite deep flavor.
- Perfectly balanced: A touch of sugar, vinegar, and red pepper flakes.
- That pot likker: The flavorful broth is pure gold.
- Holiday-worthy: A classic for Thanksgiving, Christmas, and New Year’s.
Ingredients Breakdown
Here’s what goes into these collard greens. You’ll find exact amounts in the recipe card at the bottom of the page.
- Fresh collard greens: Three pounds, about 5 to 6 smaller bunches.
- Smoked turkey: Wings, legs, or necks, about 1 1/2 pounds. A smoked ham hock works too. Choose meaty pieces.
- Chicken bouillon: Adds savory depth to the cooking liquid.
- Sugar: Granulated or brown, to balance the bitterness of the greens.
- Bacon grease: Adds a smoky richness.
- Seasoned salt, Worcestershire, and apple cider vinegar: Savory, tangy seasoning.
- Red pepper flakes: For gentle heat. Use less if you like it mild.
- Garlic powder, smoked paprika, and onion: Round out the flavor.
Step-by-Step Instructions
1. Cut the greens
Pull the leaves away from the stems. Roll a handful of leaves up tightly lengthwise, then slice across into 1/2- to 1-inch strips. Smaller strips cook faster. Removing the stems is up to you.
2. Wash the greens well
Put the greens in a clean, empty sink and wash them in lukewarm water to remove all the grit and sand. Drain, refill, and repeat until the water runs clear.
3. Simmer the smoked meat
Rinse the smoked turkey or ham hock well. Put it in a large pot with enough water to cover (about 10 cups) and add the bouillon. Bring it to a boil over medium-high heat, then turn it to low, cover, and simmer gently for about 45 minutes, until the meat is nearly tender and flakes when you twist a fork in it.
4. Add the greens and seasonings
Add the greens, about 4 more cups of water (just enough to barely cover them), and all the remaining ingredients. This becomes your pot likker.
5. Braise low and slow
Bring it back to a boil, then lower the heat to medium or medium-low and cook, partly covered, for at least 2 hours. The greens should be completely tender, the meat should fall off the bone, and most of the water should cook away, leaving just enough pot likker to barely cover the greens.
6. Finish and serve
Taste the pot likker and adjust it to your liking, then shred the meat right into the pot and serve.
Tips and Variations
- Wash, wash, wash: Collards can be gritty, so keep rinsing until the water is clear.
- Go low and slow: They need about 2 to 3 hours to braise properly. Turning up the heat won’t help.
- Don’t overcook: Aim for tender, not falling apart and mushy.
- Use a heavy pot: A heavy-bottomed pot or Dutch oven keeps the heat even so nothing burns.
- Shred the meat in: That way there’s smoky meat in every bite.
- Adjust the heat: Use 1/2 teaspoon of red pepper flakes for a milder pot.
How to Serve This Recipe
Serve the collards in bowls with plenty of pot likker and a splash of hot sauce or vinegar at the table. Cornbread for dunking is a must.
They’re right at home on the Southern table with Crispy, Juicy Fried Chicken, Southern Sweet Potato Casserole, and Zucchini Cornbread Casserole.
Frequently Asked Questions
What is pot likker?
It’s the rich, savory broth left in the pot after the greens and smoked meat cook together. It’s delicious sopped up with cornbread.
How long do collard greens take to cook?
About 2 to 3 hours of slow braising, after the smoked meat simmers for about 45 minutes.
Do I have to remove the stems?
No. It’s up to you. Many people remove the tough stems, but you can leave them if you prefer.
Can I use ham hock instead of turkey?
Yes. A smoked ham hock works in place of the smoked turkey.
How do I keep collard greens from being bitter?
A little sugar and a splash of vinegar help balance the natural bitterness, along with the long, slow cook.
You May Also Love
- Southern Fried Corn
- Creamy Mashed Potatoes
- Green Bean Casserole
- Honey Garlic Butter Roasted Carrots
- Easy Crispy Fried Green Tomatoes
Southern Collard Greens
Equipment
- Large heavy-bottomed pot or Dutch oven
- Sharp knife and cutting board
Ingredients
- 3 lbs fresh collard greens about 5 to 6 smaller bunches
- 1 1/2 lbs extra-large smoked turkey wings, legs or necks or smoked ham hock; choose meaty pieces
- 2 tsp chicken bouillon such as Better Than Bouillon
- 2 tbsp sugar granulated or brown
- 1 tbsp bacon grease
- 1 tbsp seasoned salt such as Lawry's
- 2 tsp Worcestershire sauce
- 2 tsp apple cider vinegar
- 1 tsp crushed red pepper flakes use 1/2 tsp for less heat
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup onion finely chopped
Instructions
- Pull the leaves away from the stems. Roll a handful of leaves up tightly lengthwise, then slice across into 1/2- to 1-inch strips (smaller strips cook faster). Removing the stems is up to you.
- Put the greens in a clean, empty sink and wash them in lukewarm water, removing all grit and sand. Drain, refill and repeat until the water runs clear.
- Rinse the smoked turkey or ham hock well. Put it in a large pot with enough water to cover (about 10 cups) and add the bouillon. Bring to a boil over medium-high heat, then turn to low, cover and simmer gently for about 45 minutes, until the meat is nearly tender and flakes when you twist a fork in it.
- Add the greens, about 4 more cups of water (just enough to barely cover them) and all the remaining ingredients. This becomes your pot likker.
- Bring back to a boil, then lower to medium or medium-low and cook, partly covered, for at least 2 hours, until the greens are completely tender, the meat falls off the bone and most of the water has cooked away, leaving just enough rich pot likker to barely cover the greens.
- Taste the pot likker and adjust to your liking, then shred the meat into the pot and serve.
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- Don't overcook: Collards can turn mushy. Aim for tender, not falling apart.
- Low and slow: They need about 2 to 3 hours to braise properly; turning the heat up won't help.
- The meat: Once the greens are tender, shred the smoked meat into the pot so there is some in every bite.
- The pot: A heavy-bottomed pot or Dutch oven keeps the heat even so nothing burns.
- Nutrition: Estimated per serving from the ingredients, including the meat from the smoked turkey.
