Soul Food Southern Collard Greens Recipe (2024)

47K Shares

Jump to Recipe Jump to Video Print Recipe

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

NEVER MISS A RECIPE

Join our newsletter and stay up to date on all the newest recipes guaranteed to add a burst of flavor to your inbox.

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

Like this? Leave a comment below!Let us know how it was!

If you like my southern collard greens please save it to yourPinterest Board and follow me onPinterest I’m always sharing mouth-watering recipes. You can also bookmark this recipe by sharing it on your Facebook. If you know someone that would enjoy this recipe make sure you share this post with them! Don’t keep the recipes all to yourself share them 🙂

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

Why do you put vinegar in collard greens? ›

Collards may be a little bright and bitter, but rich ingredients like bacon and smoked ham will help cut through that. If it's still too strong, vinegar and sugar can cut the bitterness from collards, too.

Learn More ›

Why put baking soda in collard greens? ›

Baking soda is a lesser-known but effective flavor enhancer for collard greens that you can utilize in addition to various other longstanding tips. A low and slow cooking method (either in a slow cooker or on the stove) is even more vital to collard greens' texture and flavor.

Show Me More ›

What can you add to canned collard greens to make them taste better? ›

A little bit of table or seasoned salt, some pepper, a pinch of sugar, a drop of vinegar, and something spicy like cayenne or red pepper flakes will help level up the flavor of your canned greens.

Read On ›

What to do if you put too much vinegar in greens? ›

Altering Ingredient Ratios

For example, if you've added too much vinegar to a salad dressing, you can add more olive oil, honey, or Dijon mustard to balance out the acidity.

See Details ›

Does Epsom salt help collard greens? ›

Collards do enjoy some good fertilizer in the soil to help them grow big leaves that are sweet and juicy. To fertilize my collard greens I use natural fertilizers like fish emulsions, Epsom salts, and compost tea.

Can collard greens be overcooked? ›

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.

Show Me More ›

Can you put too much water in collard greens? ›

Make sure you let the water drain out of you collard greens as much as possible. Too much water in your pot will ruin your greens. In a stock pot add Oive Oil, Onion, Green pepper, and Turkey bacon (or your choice of turkey or pork).

Discover More ›

How do you know when your collard greens are done? ›

Do a taste test to see if they are completely done after an hour. If they are not completely tender and flavorful, cook them another 15 minutes. An hour usually does it. Most of the liquid will be sopped up by the collards.

Do you use 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.

Read The Full Story ›

What makes greens taste better? ›

You can make greens taste better by adding the powder to juice or a sports drink, mixing it into a smoothie or yogurt, or adding a sweetener such as honey, to name a few options.

See Details ›

Does vinegar take the bitterness out of greens? ›

Acids, like vinegar and citrus juice, help to brighten up bitter greens and provide a light contrasting flavor.

Discover More Details ›

How much vinegar do you use to clean greens? ›

Adding vinegar to the water (1/2 cup distilled white vinegar per 1 cup water), followed by a clean water rinse, has been shown to reduce bacterial contamination but may affect texture and taste. After washing, blot dry with paper towels or use a salad spinner to remove excess moisture.

What to do if I put too much vinegar in my greens? ›

Adding Sweet Ingredients

One effective way to balance out the acidity of vinegar is by incorporating sweet ingredients. The natural sweetness can counteract the sour taste and create a more well-rounded flavor.