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
Southern Collard Greens Recipe w/ Smoked Turkey Legs (soul food style)
By Divas Can Cook
Recipe type: collard greens
- 1 bunch of collard greens
- 1 fully-cooked, smoked turkey leg (can also use smoked turkey wings)
- ½ onion, diced
- 3 garlic cloves, diced
- 3 cups of chicken broth
- 1t. red pepper flakes
- salt, pepper, vinegar, hot sauce (optional)
- Remove the collard green leaf from the steam.
- 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
- In a large pot, add a tablespoon of olive oil and the chopped onions & garlic. Saute until tender.
- 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, smoky flavor!
- 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.
- 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 a few drops of hot sauce!