These Southern-Style Collard Greens are smoky, savory, and melt-in-your-mouth tender. Simmered low and slow with smoked turkey, onions, garlic, and plenty of seasoning, the greens soak up all that rich, flavorful broth for the ultimate comfort food side dish!
The History of Collard Greens
Collard greens hold a powerful place in the history of soul food and African American culture. Though the greens themselves originated in the Mediterranean, their story in America begins with enslaved Africans, who brought with them deep agricultural knowledge and culinary traditions. Using the limited ingredients available to them, they transformed humble greens into flavorful, nourishing meals — often slow-cooked with smoked meats and rich spices.
Over time, collard greens became more than just sustenance; they became a symbol of resilience, community, and celebration. Today, they remain a soulful connection to the past — a dish that carries the strength, creativity, and enduring spirit of the people who first made them.
The BEST Collard Greens Recipe…Just Like Momma Used to Make!
If you grew up eating traditional Southern collard greens, this recipe will feel both familiar and a little elevated. It features the slow-simmered greens you know and love. However, instead of ham hocks, I use smoked turkey legs, which bring the same rich smokiness with a unique twist and lots of protein.
Then, onions, garlic, celery leaves, and warm spices like smoked paprika add layers of flavor, while apple cider vinegar and a hint of brown sugar balance everything out. Whether you’re serving these collards at a holiday table, with barbecue, or simply as a weeknight comfort food side, they’re hearty, comforting, and absolutely delicious. Just don’t forget the cornbread!
Ingredients You’ll Need
Collard Greens: The star of the show! You’ll need 3 pounds of greens, which is usually about three large bunches.
Bacon Fat: Adds a rich, smoky base. If you don’t have bacon fat on hand, use a neutral cooking oil like canola or vegetable oil.
Aromatics: A combination of onion, garlic, and celery leaves creates a savory flavor base that deepens as the greens simmer.
Herbs and Spices: Smoked paprika, crushed red pepper, black pepper, and bay leaves add warmth, smokiness, and just a hint of spice.
Stock: Chicken stock helps cook the greens down and infuses them with rich flavor. You’ll need about 6 cups, but you can always add more. I recommend low-sodium stock so that you have better control over the flavor!
Worcestershire Sauce: A little goes a long way to add a smoky, umami, savoriness that pairs well with the turkey.
Brown Sugar: This is optional, but I find it balances any bitterness left in the greens. Either light or dark brown sugar will work!
Turkey Legs: These infuse the dish with a savory, smoky flavor and make it extra filling. You can also used turkey necks or wings o ham hocks.
Apple Cider Vinegar: The acidity balances the richness and brightens the flavor.
How to Cook Collard Greens
Step 1. Use a sharp knife to remove the stems from the collards, and pull off the leaves. This is technically optional, but I don’t like too many stems! Then, stack a handful of greens on each other, roll them like a cigar, and cut them into ribbons. Wash the collards super thoroughly.
Step 2. Next, heat bacon fat in a large Dutch oven pot over medium heat. Sauté the chopped onion. Then, add the garlic, celery leaves, and seasonings, and cook until fragrant.
Step 3. Pour in the chicken broth, smoked turkey meat, bay leaves, apple cider vinegar, Worcestershire sauce, and brown sugar. Bring the liquid to a boil over medium-high heat. Then, reduce the heat to medium-low, and allow the mixture to simmer.
Step 4. Add the collard greens to the pot, stirring until they’re wilted. Then, cover and simmer until they’re tender.
Step 5. Remove the turkey leg once it’s fall-off-the-bone tender, and shred the meat.
Step 6. Once the collards are cooked to your liking, add the shredded turkey to the pot, bring the mixture back to a simmer, and allow it to heat through. Season to taste, and enjoy!
How to Clean Collard Greens
I was taught to clean collard greens in the sink. Before you start cleaning your greens, make sure your sink is clean, sanitized, and spotless. Next, fill the sink with cold to lukewarm water and add a bit of white vinegar. Then, submerge your greens, gently swishing them around to loosen dirt, sand, or any tiny bugs hiding in the leaves. Then, rinse the collards with cold to lukewarm water. Repeat process until water is clear (note, I only add vinegar the first time). You want to make sure they are clean because there is nothing worst than dirty, gritty greens.
Once cleaned, lift the greens out of the water to ensure the grit doesn’t settle back on the leaves. Finally, give the collards a gentle shake or pat dry with a clean towel before cutting.
What is Pot Licker
Pot licker is the rich, flavorful broth left behind after cooking collard greens. Slow-simmered with seasonings, smoked meats, and the natural goodness of the greens, it captures all the depth and soul of the dish.
Historically, enslaved Africans transformed this nutrient-packed liquid into a vital source of nourishment when resources were scarce, often soaking it up with cornbread, using it to enrich other dishes, or drinking it as a healing tonic. Today, pot licker remains a cherished part of Southern cooking.
Serving Suggestions
With protein, fats, and veggies, you can easily enjoy this collard greens recipe as a complete meal. However, I typically serve it as a side with main courses like my fried chicken wings, southern black-eyed peas, red beans and rice, baked mac and cheese, dirty rice and crispy buttermilk fried chicken.
Of course, no matter what the collards are served with, cornbread is always a must! Try my cheddar cornbread with chives and brown butter if you want to take your recipe up a notch. If you aren’t a cornbread fan, try my buttermilk biscuits or my bacon cheddar biscuits with chives.
How to Store
Refrigerator: Store leftover collard greens in an airtight container in the fridge for up to 4-5 days. The flavors actually get better as they sit!
Freezer: For longer storage, freeze cooled collards (with their cooking liquid) in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat until hot, adding a splash of chicken broth or water if the greens seem dry. You can also pop them in the microwave to heat until hot.
Frequently Asked Questions
1. What are collard greens?
Collard greens are a leafy green vegetable from the cabbage family. They have large, sturdy leaves and a mild, earthy flavor that becomes tender and delicious when slow-cooked.
2. Why are collard greens popular in the South?
Collard greens became a staple in Southern and African American cooking during slavery, when enslaved people used the greens available to them and seasoned them with creativity and care. Over generations, collard greens became a cornerstone of soul food and Southern tradition — often served at Sunday dinners and holiday meals.
3. How long should you cook collard greens?
Southern-style collard greens are typically simmered low and slow for 45 minutes to 2 hours, depending on how tender you like them. The longer cooking time allows the greens to absorb flavor from the broth, smoked meats, and seasonings.
4. How do you get rid of bitterness in collard greens?
A long simmer helps mellow any bitterness. Adding a touch of sugar, apple cider vinegar, or hot sauce toward the end of cooking also balances the flavor beautifully.
5. Can you make collard greens without meat?
Yes! For a vegetarian version, use vegetable broth instead of chicken stock and leave out the smoked turkey. You can season with more smoked paprika (or liquid smoke) to get more of that smoky flavor.
6. What do collard greens symbolize?
In African American culture, collard greens are often eaten on New Year’s Day to symbolize wealth and prosperity — their green color representing money and growth.
More Southern Recipes You’ll Love
- Black Eyed Pea Soup
- Southern Chili with Old Bay Seasoning
- Fried Chicken Tenders
- Biscuits and Gravy with Buttermilk Biscuits
- Funeral Potatoes
- Candied Yams
I hope you love this Collard Greens Recipe! A slight twist on a classic dish, it’s savory, smoky, and filling. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.
Southern Collard Greens with Turkey
Ingredients
- 3 lbs collard about 3 large bunches
- 2 tbsp bacon fat or cooking oil
- 8 cloves garlic minced
- 1 small yellow onion chopped
- 1/4 cup celery leaves chopped
- 2 tsp smoked paprika
- 1/4 tsp crushed red pepper
- 2 bay leaves
- 1/2 tsp black pepper
- 6 cups chicken stock more if needed
- 1 1/2 tsp salt
- 1 tsp Worcestershire sauce
- 1 1/2 tbsp brown sugar optional
- 2 smoked turkey legs
- 1-2 tbsp apple cider vinegar to taste
Instructions
- First, remove the stems from the collards with a knife or pull the leaves from the stem by hand (this is optional, but I don’t like too many stems). Next, grab a handful of collard leaves, stack them on each other and roll them like a cigar. Cut the collards into ribbons about 1/4 – 1/2 inch wide (or thicker depending on your preferences). Note, thicker collards will need to cook longer.
- Then, wash the collard greens thoroughly. The collards are really dirty so ensure you clean them well. I typically clean my collard greens in a large clean sink (heavy on the clean lol), but you can also use a large container. I add a bit of white vinegar to the water and let the collards sit in the water for a few minutes before washing them. Wash the collards by submerging them into the water, swishing them around until all dirt and debris are removed. Then, rinse the collards with ambient water. Repeat until water is clear. (Note, I only add vinegar the first time).
- Next, in a large Dutch oven pot, add about 2 tbsp of bacon fat and heat to medium heat. Sauté the chopped onion for about 5 minutes or until tender. Then, add the garlic, paprika, black pepper, crushed red pepper, and celery leaves and cook for about 30 seconds or until fragrant.
- Pour in chicken broth, the smoked turkey meat, bay leaves, apple cider vinegar, Worcestershire sauce, salt and brown sugar to the pot, stir, bring to a boil at medio high heat. Once boiled, reduce the heat to medium low and allow to simmer for about 30 minutes.
- Add the collard greens to the pot, stirring until wilted. Then, cover and simmer for about 1 hour or until tender (doneness will depend on how thick your greens are so give them a taste to see if they are tender).
- Remove turkey leg once tender and almost falling off the bone (this may occur within the time the greens are still cooking). Shred the meat, and set aside until collards are done.
- Once the collards are done, add the shredded meat to the collards. Bring the collards back to a simmer to warm the meat through and give the collards a taste. Add more seasonings and vinegar as needed (I usually add more salt and vinegar). Then, serve and enjoy!
Notes
Nutritional Information
Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan.
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