“Southern, soul food collard greens with smoked turkey legs. Simmered with onions, garlic, red pepper flakes and smoked turkey for a robust, flavor!”
Watch me make these soul food collard greens from start to finish!
Ahhhhh southern style collard greens!!! Such a true tribute to my childhood! My grandmother made collard greens just about every Sunday! I’d walk through the house while pinching my nose saying “ewww collard greens again!!!” lol I actually did like collard greens as a kid but my oh my how I LOVE them now!!!
Forget the main course, I’ll be perfectly happy with a bowl of tender, flavorful soul food collard greens any day!! Douse them bad boys with some hot sauce or vinegar and lawd hammercy!!
These southern collard green are the bees knees I tell ya!!!! I’ve featured this recipe before on my blog and you guys love it! It was waaaay time I remade the video and refreshed the post.
If you’re looking for a truly southern and authentic collard greens recipe that uses smoked turkey instead of ham hocks….THIS.IS.IT!!
These fresh collard greens are simmered away in a rich chicken broth infused with flavors from fresh onions, garlic, red pepper flakes, and that smokey, salty turkey leg.
It’s these simple, non-fancy ingredients that produce some of the best collard greens I’ve ever had! I can wolf down several bowls!
Soul Food Collard Greens
Ingredients
- 1 tablespoon olive oil
- 1 small white onion finely diced
- 3 cloves garlic minced
- 3 cups chicken broth
- 1 teaspoon red pepper flakes
- 1 large smoked turkey leg fully cooked
- 32 oz. collard greens thoroughly washed and cut into strips.
- salt & pepper
- hot sauce
Instructions
- In a large deep skillet or pot, heat olive oil on medium heat.
- Add in onions and cook until tender.
- Stir in garlic and cook until fragrant.
- Add chicken broth, red pepper flakes and smoked turkey.
- Bring to a boil and reduce heat.
- Cover and boil lightly for about 20-30 minutes.
- Remove turkey leg and let cool.
- Remove meat from bone and cut into bite-size pieces.
- Return meat and skin back to the pot.
- Simmer for 10 minutes.
- Add collard greens to pot, pushing them down if needed.
- When greens begin to wilt down, cover and simmer for up to 60 minutes or until your desired texture is reached, stirring occasionally.
- Add salt and pepper if desired.
- Plate the greens and pour on a few drops of hot sauce.
- Serve hot.
Video
I’ve been a fan of years, preparing your recipes with my family members and friends. My daughter surprised me by placing my YouTube music video last week. Check out “Rickey Spivey YouTube video. I’m a songwriter and arranger. Thanks for your soulful recipes.
Perfect recipe for New Year’s greens. Thank you.
I tried this recipe yesterday with mustard greens and it was delicious. Who knew using chicken broth instead of water would give it so much flavor.
I’ve always liked collard greens but never made them. I did some research and bought some supplies before I saw your video, so I used Collards, Mustard, and Chard with a ham hock. (Next time I’ll try the turkey)
But your video on how to cook it and how long, and why you do what you do really made this dish work! I made this for Thanksgiving the way you showed in the video and it was a huge hit! Thank you for all the tips!
PS, I don’t know how to spell it, but I think you were trying to remember ‘pot likker’ or ‘pot liquor’? Whatever you call it, it was amazing!
Made these and they were bomb!!!
This recipe is amazing!!!! Quick and straightforward. The only thing I did differently was that I added some of the broth made from the smoked turkey. I’ve been reading your blog for quite some time now. Keep ‘em coming!
I’m a punk where spicy is concerned so I probably should have just done 1/2t of red pepper flakes, but it was definitely flavorful! We’ll see what folks say at thanksgiving tomorrow!!
I made these for an early thanksgiving dinner and they turned out amazing. This was my first time ever making collard greens, I couldn’t have done anything nearly as great as these on my own.
So wonderful thank you so much for sharing.
Hi Monique! Sooo incredibly grateful for finding your amazing blog right before Thanksgiving when I’ve been craving soul food myself! My Mom and Grammy live in Alabama right now and I’ve surely been missing their cooking!! Just a question, can you use bacon or another type of meat instead of the turkey leg? Thank you again!
I HAVE BEEN WATING TO TRY THIS FOR THE LONGEST TIME.I CANNOT REMEMBER MY MOTHER EVER FRYING THEM.IHEARD SOME MOTHERS AT THE CHURCH TALKING ABOUT THEM BUT I NEVER ASKED HOW TO DO IT. I WILL BE TRYING THEM NOWTHANK YOU VERY MUCH