“Southern, soul food collard greens with smoked turkey legs. Simmered with onions, garlic, red pepper flakes and smoked turkey for a robust, flavor!”
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 produces some of the best collard greens I’ve ever had! I can wolf down several bowls!
Watch me make these soul food collard greens from start to finish!
The Recipe
Soul Food Collard Greens
By Divas Can Cook
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.
This is by far my favorite collard greens recipe. Don’t know how many times I’ve made it now. I started smoking my own turkey and it is divine! Thank you love what you do.
I can’t lie , I CAN NOT cook or at least I thought I couldn’t , Blum boyfriend says I can’t but he’s extra picky .. I got bored and decided to decided to make greens , yams , chicken , and Mac and cheese (my first time making anything like this) .. I used ALL of YOUR recipes and followed to the T and watched the videos .. and he gave me an 8 out of 10! 🙂 sounds silly but THANK YOU!!! your recipes are bomb! And your videos help people like me who can’t cook! Lol
The greens were his favorite and mine also which is why I left this comment on this recipe. The meat on the turkey leg just fell of the bone and was good I couldn’t stop eating it before I added it to my greens! My kids even ate the greens which was a miracle!
Thank you again!!!!!!!
Can I use chicken stock instead of chicken broth and if so, how much? I don’t like turkey meat and I prefer to use smoke pork neck bones. How many smoke neck bones should I use because I’m think 3 to 4.
Sure can, use the same amount of stock. Depending on their size, if they are small, 3-4 should work fine!