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Authentic Southern Collard Greens with Smoked Turkey

Close-up of tender, braised collard greens swimming in savory pot liquor next to sliced pork.
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Make tender, rich Southern collard greens just like grandma did. This recipe uses smoked turkey for deep, savory flavor and slow simmering for the best texture.

Ingredients

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  • 2 pounds smoked turkey wings or legs
  • 6 large bunches fresh collard greens, tough stems removed
  • 1 large yellow onion, diced
  • 2 tablespoons bacon grease or avocado oil
  • 2 teaspoons seasoning salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup hot sauce (adjust to your taste)
  • 2 teaspoons white granulated sugar (optional, to balance bitterness)
  • Salt and black pepper to taste
  • Water or chicken broth, enough to cover

Instructions

  1. Rinse the collard greens thoroughly under cold water. Stack the leaves, roll them up tightly, and slice them crosswise into ribbons about 1/2 inch wide. Set the greens aside.
  2. In a large, heavy-bottomed pot or Dutch oven, heat the bacon grease or oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the smoked turkey pieces to the pot. Sear them briefly, turning to brown slightly on all sides.
  4. Stir in the seasoning salt, garlic powder, onion powder, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
  5. Add the sliced collard greens to the pot. They will seem like too much, but they will cook down significantly.
  6. Pour in the Worcestershire sauce, hot sauce, and sugar (if using). Add enough water or broth to cover the greens by about one inch.
  7. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly.
  8. Simmer the greens slowly for at least 2.5 to 3 hours, or until the greens are very tender and the broth is rich and flavorful. Stir every 30 minutes, adding a little more water if the liquid level drops too low.
  9. Taste the greens near the end of cooking. Add salt and pepper as needed. Remove the turkey pieces before serving; shred the meat and return it to the pot if desired.
  10. Serve hot, offering the flavorful pot liquor (broth) on the side.

Notes

  • For quicker cooking, use an Instant Pot: Brown the aromatics and turkey, add greens and liquid, and cook on high pressure for 35 minutes, followed by a natural pressure release.
  • The long, slow simmer is the secret to silky, tender collard greens; do not rush this step if you want authentic flavor.
  • If you do not have smoked turkey, smoked ham hocks or bacon can substitute for the smoky flavor base.

Nutrition

Find it online: https://tastethisplate.com/collard-greens-authentic-southern-recipe/