“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’m like you baby, Just give me a bowl of these greens and a piece of your delicious cornbread and I’m in hog heaven. Thank you so much for all these delicious recipes.
Girl these greens look divine!
Absolutely delicious! I love greens anyway, but these were perfect. We served them with shrimp and grits, which my husband made. I plan to eat all the leftovers, they are that good! Thank you very much for a terrific recipe!
About how many servings will this make?
Hello! I just used the basis for your recipe to make a large pot of radish stems, broccoli leaves & stems and kale. It really came out fantastic! I also used a thigh instead of a leg. Thanks for such a good base to help make your own version!
I love using your recipes especially this one! You made it look so easy and it was! I love your commentary throughout your cooking videos, so real funny! Do you ever feature any Diabetic Friendly, Weight Loss recipes ideas?
After moving up north away from family, I needed a good recipe for greens for New Year’s — these are GOOD. Perfectly seasoned! Thank you so much for this recipe, I’m saving it for year-round cooking!
You taught me how to make greens! Mine were always bitter and crunchy and now I can make and eat a whole potful!! Love your site!