• 1 bunch of collard greens
  • 1 fully-cooked, smoked turkey leg (can also use smoked turkey wings)
  • 1/2 of onion, diced
  • 3 garlic cloves, diced
  • 3 cups of chicken broth
  • 1t. red pepper flakes
  • salt, pepper, vinegar, hot sauce (optional)


I have yet to meet a southerner who doesn’t love a bowl of good, well seasoned collard greens! I’m talking about greens so good that you will gulp down the leftover juices from the pot! True food for the soul.
Southern style collard greens are a must-have at our holiday table…it just doesn’t quiet feel the same without them.
If you are looking for an easy, flavorful and downright addictive southern soul food collard greens recipe then HERE SHE IS!!!
Growing up, my grandmother use to prepare collard greens almost every Sunday and for a while it was the only vegetable I’d ever eat. I can remember eating bowl after bowl of these things until I felt sick.
I still love collard greens to death but I’m real picky as to how they should be fixed (as most southern folks are : )  I hope that you will enjoy this recipe and go ahead and have two bowls…collards have more calcium than milk!
Ohhhhhh I CAN NOT do this post without sharing some quick facts about collard greens:

Collard greens have been cooked and used for centuries. The Southern style of cooking of greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as “pot likker”) is of African origin. The slaves of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig’s feet were also given to the slaves. Forced to create meals from these leftovers, they created the famous southern greens. The slave diet began to evolve and spread when slaves entered the plantation houses as cooks. Their African dishes, using the foods available in the region they lived in, began to evolve into present-day Southern cooking



Watch me make these Southern Collard Greens from start to finish!







Step 1.) Remove the collard green leaf from the steam.

Step 2.) Wash the collards several times in cold water to remove any dirt and grit. You can also use salt to help remove the grit if needed. Rinse well & set aside

Step 3.) In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.

Step 4.) Add in the chicken broth, red pepper flakes, & the turkey leg. Bring to a boil and then reduce heat to simmer for about 20-30 minutes. This helps the broth take on that delicious, smokey flavor!

Step 5.) Add in the collard greens. Cook on med-low heat until tender for about 45-60 minutes. You can increase the heat if needed but do not boil the collard greens. You want to slowly steam cook. They will wilt down as they cook.

Step 6.) When done, season to your preference. In my opinion these greens don’t need a thing but I usually add in a few dashes of black pepper and few drops of hot sauce!

Serve the turkey leg pieces right along with the greens and savor a little piece of history!