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 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!
Southern Collard Greens Recipe w/ Smoked Turkey Legs (soul food style)
Ingredients
- 1 bunch of collard greens
- 1 tablespoon olive oil
- 1/2 onion diced
- 3 garlic cloves diced
- 3 cups chicken broth
- 1 t. red pepper flakes
- 1 fully-cooked smoked turkey leg (can also use smoked turkey wings)
- Seasoning (optional) (salt, pepper, vinegar, hot sauce
Instructions
- 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, smokey flavor!
- Add in the collard greens. Simmer covered for about 45-60 minutes or until your desired tenderness is reached. You can increase the heat if needed but do not boil the collard greens. They will wilt down as they cook.
- When done, season to your preference. In my opinion, these greens don't need a thing if your broth is very sesoned. I usually add in a few dashes of black pepper and a few drops of hot sauce!
I made this for the first time this past Sunday and Jesus!! I’m in love! I’m making a second pot today lol
They look amazing! But what is a bunch of collard greens. Thank you.
Lol they are sold in bunches
I’m Georgia born. Love your stuff.. will be watching for your posts. Cooking these collards Saturday .. my mom would put some fatback in the pot with salt and pepper , collards and call it done .
The only thing missing is some apple cider vinegar. Everything else is spot on.
This recipe has become a family tradition for the day after thanksgiving. Thankfully we smoke our turkey. So we can make this along with stuffing hush puppies.
I have used this recipe in the past and as a Southerner I enjoy collards, they turned out great. I had to “look you up” to find it again. Collards, cornbread ( for the pot likker ) and an onion slice, I’m ready. I love it that you have your lil helper with you.
Loved your video! Cracked up when you asked yourself why you dried the leaves (I kinda wondered myself lol) Totally relate to toddler pressure!!
Great taste! I highly recommend!
I am 66 years old….have lived here in Eastern NC since my birth. . I have never heard of putting garlic and onion in collards!
This recipe turned out great! Thank you so much! This pot came out way better than my last couple of batches! My hubby was dipping his fork in the pot getting samples lol….
Finally tried collard greens for the first at a little family owned BBQ joint & it was love at first bite. Thank you for the recipe & the step by step video! I am going to try making my own for July 4th. I truly appreciated the history you added as well. Thank you.
I absolutely love this recipe. I’m from the South as well. I had been fooled how greens were suppose to look and taste until I found this recipe. My children enjoy eating them as well. I have even been requested to cook greens for family functions. Thank you so much for sharing your family recipe.
Southern Diva #2
I’ve never cooked greens before. After doing my research, I choose this for my first try. Loved the video! You make it look so simple and delicious!
Monique-
I’ve become locally famous for my collard greens, which are completely cooked to your specifications. They are wonderful! I give credit where credit’s die, of course! I’d like to try cooking them in a slow cooker. How would you recommend modifying this recipe to one for use in a slow cooker/crock pot?
Thanks for your help!
Michael
I grew up in Alabama turning my nose up at anything green. I love collards now and can’t believe that I wasted so many years being closed minded. The smoked turkey leg was a perfect substitution for pork since my hubby won’t eat pork. I made a big skillet of cornbread too. What a perfect cold weather warm your bones southern meal. Thank You!!
Definitely having this with my Thanksgiving dinner! Thanks for sharing!
My Grandson wanted greens so badly. His friends mother made them for dinner one night when he was there. He came home and asked me to whip some up for dinner. Well I have never made them or eaten them. Yikes! I tried a few recipes without success. I came across this recipe and decided to give it one more try. It worked!! He loved them, I loved them. The flavor was incredible..
Thank you so much! I look forward to making them quite often.’
This is now my go-to for greens! My husband and I love the flavor, but especially a tasty, less fatty meat option. Thank you for sharing your recipe!
Did you mean pot “liquor”?
It’s my first time making greens thanks to your tip. I bought the bagged greens and still use the measurements of what u posted but it doesn’t hurt to put just a little more onions and garlic in it. As far as the broth you can never tell how much you have until you realize it when all the ingredients including greens are in the pot. I poured some of the broth out since it started to look like soup but I didn’t want it to look like soup but so far the greens smell good and I thank you for this simple receipt. Btw I made a huge pot for myself and as I mentioned you just don’t know how much you need as far as ingredients until you put it all in one pot. Two each it’s own.
Southern collards
My mother always fried her collards at the end, chopping the meat up in the collards. She even had what she called her collard cutter to chop them up real finely.
Can’t wait to try this recipe.
These are sooo good. Cooking the meat in the broth is the key. Thanks for that tip!. This is my go to recipe for greens now. Thanks Divas!
I also add apple cider vinegar, mustard powder, brown sugar (OR coconut sugar) and spirulina!!
Do you ever use the bagged collard greens? Would you consider them equal to the fresh?
I have cooked with the bags collards. They are good but not as fresh ….not bad either. Its saves time from chopping them up because they already shredded.
I dont. The stems arr butter in my opinion.
Bitter .sorry
I’ve used bagged greens and they seem equivalent to me
I have used them and they are just as delicious and cut down the prep work. I like to save time any way I can!
Bagged collards are fine. Just make sure you wash them again and take out the excessive stems that come with them.
Bag greens are good too, if prepared well you can’t tell the difference… bag greens are fresh it’s just cut up by someone else… easy labor
Hey I was wondering the serving size for this recipe. I wanted to make it for a party of 8 so does the measurements need to be doubled or tripled?
Tis recipe serves 6 so if 8 just add another bunch and double seasonings
1 bag can feed eight…
Hi diva it’s my first time making greens and I want to know how many can I serve using this recipe ?
This is my first time cooking greens i feel so bad cuase both parents were from Virginia, thanks for a simple recipe and your little history tour too!
good recipe
Ms. Monique,
I just have to say that as an amateur southern cook, this was and has remained my go to recipe for preparing greens! I try to add my own spin on it by using smoked turkey tails, and providing a small vinegar/pepper saucer to accompany the bowl. But, it’s true your recipe doesn’t need any improving! Thank you.
Do you put a lid on the greens or not
This was my first time cooking collard greens. Just got done cookin this recipe for the 1st time. I put my foot in this recipe lol. Thanks ????
I use the apple cidar vinegar along with the Franks and it’s better than advertised.
I love adding vinegar to these!
How much and when did you add the vinegar and hot sauce?
I can’t wait to try this for Thanksgiving this year! How much apple cider vinegar did you add and when did you add it?
Hey, Divas can cook!
Thanks for the recipe. I too miss my Mother’s cooking, and tried your recipe for mixed greens(thesr included collards).
The outcome was tremendous!Great taste!
The chicken broth is a great touch.
Thanks, again!
George
If I want to add vinagar what kind and how much would you possibly suggest?
Thank you!!
Love this recipe. Made them today. Thank you.
This is the best recipe ever! Thank you for sharing.
I’m about to try this recipe this week, but vegetarian style as I’m am fasting from meat right now. I can’t wait to taste the results and the feedback from the family. Results coming soon!
I used your recipe to cook fresh collard greens for the first time. I received rave reviews the two times that I made them. I felt like a long time Seasoned Southern Cook. Thank You.
When on step 4, should you cover the greens or leave until covered while cooking. I’m excited to try this recipe for next Sundays dinner!
First time making collard greens using your recipe and they came out amazing !!! Now I just made sure to save your link in my favorites to make sure I never lose it!!!! Love Love Love it!!!!! Thank you Diva!!!
Love the greens you made. I did not grow up with them, but feel in love with them when I visit the south. I will try these
.
Love the greens you made. I did not grow up with them, but feel in love with them when I visit the south. I will try thes.
Obviously southern folk eat greens on New Years so that is how I stumbled on this recipe. These greens were heaven!!! Now that I have this recipe, I think my husband wants to marry me all over again! Thank you for this recipe.
Forgot to give you a 5 ????
Best greed I’ve had. I made it on your recipe. Sooo easy to make.
And I’m so picky when it comes to greens.
Thanks, a lot.
Yum! Thank you for the recipe! I am not a fan of using pork, and this had great flavor. Easy and delicious.
These are fantastic!!! So delicious!!
I’ve made these twice now and they have been a huge hit. I was wondering if you had a crock pot modification for these ? All of your recipes I’ve cooked are absolutely amazing! Thanks, Brandie
My recently married daughter’s husband bought collards by mistake. She called me (TN) and asked how to cook them. I’m a Mustard Green girl myself. I went straight to DCC and found this recipe, texted it to her (MS) and as we FaceTimed, her guests were enjoying the taste test. Thanks Monique…. you are my “go to” recipe finder. Thanks for making my daughter’s first Christmas dinner (Collards) tasteful .
I followed this recipe for Christmas 2017 and my grandmother and mother who are versed in Southern cooking were very pleased and asking for the recipe. Thanks a million and I hope you have a mac and cheese recipe. Keep up the phenomenal work.
How many servings does this make?
I’ve made this recipe 2x in 3 days!!! It is absolutely
Delicious!! The smoked turkey leg is just perfect
For these Collard Greens. 2nd time I made it, I had
To use Smaked Ham Hock! It was delicious both ways!!!
It’s very easy to prepare and my 1 1/2 year old Granddaughter
Couldn’t get enough! Every single bite she was saying
Yummmmmmm! Thank you for sharing this recipe!
I have a pancreatic insufficiency and can’t eat any pork or beef of any kind. So I haven’t had collards in 3 years. I found your recipe & made them right b4 Thanksgiving. After trying them, that was all I wanted to eat! They were fantastic and absolutely the best I had ever eaten! Thank you so much for sharing your recipe. I will never eat any other kind…even if I can ever eat pork or beef again. I am making more as I am writing this and can’t wait to eat them ! Thank you, thank you, thank you!
Oh My!!!! I am from Mississippi, and I thought that I knew how to cook good greens, but I used this receipe for Thanksgiving, and my family was scrapping the bowl. I will never use another receipe. I am cooking them again for Christmas, but I am cooking them in a larger pot because they were so popular..
Thank you for this recipe ! I am german and was curious about how to cook collard greens. The hearty flavor of the greens along with the Smokey meat are perfect to go along with a lot of german dishes.
Keep up the good work ! 🙂
I’ve made these twice and they are delicious! The first time I got the turkey leg from one grocer and it was really good but way too salty for me. The next time I made them I got the turkey leg from a different grocery store and it was salted just right; not too much salt or too little. That said, I almost never add salt to anything I make (with the exception of baked goods), so what worked for me may not work for everyone. In each case, though, the recipe was wonderful!! Thank you, Diva!!
Nice recipie , I always add a few tsp of honey. Sets it off!
Hello! MY name is LaRee and I have been cooking my greens with smoked turkey for as long as I can remember.I have used smoked paprika,paprika.ground cumin,ground tumeric and annetto in it as well…maybe you should try it that way as well along with what you put in it already.I will try it adding the red pepper flakes next time and of course cider vinegar give that hint of tangyness
Wow!!! THAT little girl can c-o-o-k!!! Don’t mean to disrespect you by calling you a little girl. It’s just that I have a daughter about your age, I’m 63 years old and never really knew how to make good collard greens. Came upon your recipe and OMG it will be the ONLY recipe I’ll ever use! They were bangin’! Thanks Monique.
I made these tonight and it was awesome!! Kids really enjoyed it too. Thanks
What does garlic do? Of course, I don’t have any ????
Whoa! Whoa! Whoa! What? Men don’t cook? Here I am looking for a good recipe to cook collard greens with a turkey leg because that is what my friend at work (also a man by the way) tells me is the way to go. I find a recipe which sounds delicious and what else do I find but a comment of “over 400 girlfriend to girlfriend recipes”. What is that all about; we men who cook can’t participate? Don (white boy in PA trying to cook southern
Just completed your recipe and without a doubt, the best I’ve made yet! Divas can cook!
You have a delicious recipe . I added some Basil to the recipe and it was delicious. Thanks for recipe.
I used this recipe last year and I will this year again!
Thank you!
THEE best collard greens I’ve ever had! Family loved them when I made them last Christmas. Making them tomorrow for thanksgiving. Also going to try your baked mac n cheese!
Your website is the only website I get my recipes from I’m a beginner cooker so it’s helpful thank you for taking the time to make the recipes and show how it’s done
It’s the day before Thanksgiving, and I should’ve known better, but I am hoping somebody….anybody can help me. ???? I usually make this for my family(only 3 of us). This year I have to cook for my husband’s side of the family. I’m no chef so I’m not sure how much of each ingredient to use. Can someone please help me out??? It’s about 20 of us! Thanks in advance!!!!
Thank you soooooo much, my Greens never tasted better!!! I will forever use this recipe!!! Happy Turkey Day ????
I love love it thank u for sharing
Every year for the holidays (that’s the only time that I really cook) you are my true southern home girl I go to for my Southern Cooking. Everyone loves everything and always take a few extra plates home. Thank you true southerner for your delicious recipes!
I use smoke turkey tails with onion powder love it
Can’t wait to try this recipe. Where I live, they sell greens by the bag. How much is a bunch of greens?
Can I do my tunip greens the same way
I’ve used this recipe for the last 4 years! it’s easy and oh so delicious! LOL Thank you!
I’ve been cooking green over decades..this time I’ll try this recipe ????????????
Literally THE BEST greens ever! My in-laws are true southerners and I was always afraid to let them taste my cooking because they are brutally honest, but… I made this recipe for a family function and now they are requesting me to make them for every holiday! I think grandma was a little offended that no one wanted her greens anymore but she did give me kudos and always asks for some to go. Thank you!
Can I use smoked pig tails in place of the turkey and cook it the same way?
I love this recipe, my husband says he misses the vinegar. How much vinegar would you add for this recipe?
YASSS! These greens were good. Thanks for the video.
Will you tell me how many servings this makes? I would like to try this recipe for Thanksgiving but I’ve never made greens.
My family and I loved this recipe! I added a little sugar to mine instead of the hot sauce to get the kids to eat greens. Thanks so much for this recipe
I’m from Wisconsin but got hooked on southern food when I lived in Mississippi for a few years. When I moved back here I found a friend that could cook like that. Homemade mac & cheese, spaghetti, greens, etc. I finally wanted to learn and I found this site.
I decided to plant greens in my garden and needed a great recipe since my friend wouldn’t share his secrets. I just made this tonight and I know I’m not sharing my greens with anyone!! I’ll be finishing them up myself, lol.
Thank you for this site!! I’ve done your tomato sauce, spaghetti sauce and made Baked Garlic Chicken and Potatoes. My kids are loving the new style of cooking and so am I!!!
YEP,YOU KNOW HOW ,I’M JUST A WHITE GIRL FROM LOS ANGELES WITH BEST FRIENDS THAT ARE BLACK AND ,THERE FAMILY FUNCTIONS WERE THE BOMB,THE FOOD TO DIE FOR . THIS IS HOW I REMEMBER THERE COLLARD GREENS THANKS FOR SHARING
Hey im learning to cook more southern dishes i wanted to ask when you add the chicken broth do you need to leave the jucies in it or pour out the jucies dont laugh im just trying lol
I was so sad to finish it. I was licking everything that had the remaining favor on ! I will always use this, thank you ; it’s the best collard greens I ever had and I made it with your help , thank you Diva
Hahaha! I’m glad you liked it, Jessica!
Where does the vinegar come in?
I need to make this recipe with 15 bunches of greens. Help. ?
I pulled the collard greens from my garden and into the pot, using this recipe and they were absolutely, mouthwatering delicious!!!!
How blessed you are to have fresh, grown greens! So glad you enjoyed!
Let me tell you something girl!!!!!! I’m a true southern girl from Louisiana…. And these taste better than my grandmas!!!!! Like thank you lol. I’m that type that doesn’t like to call and get the recipe lol.
did you have too use water as well in the pot when you cooked the collards I never used chicken broth but I’m gonna try this recipe and see how my loves like it
Do you break up the turkey from the bone or keep it whole?
It made me hungry. Your baby was such a nice touch.Can’t wait to start cooking!????
Dear Monique,
Flat out loved your Collard Greens with Smoked Turkey leg recipe!!!
Thanks for your tips and video too!
Can’t wait to try your other recipes
Regards,
Don
Actually, as meat was often a luxury in African cuisine, it was a common practice to use the entire animal for cooking. So to say that slaves made the best of the scraps they were given would be inaccurate. Slave owners certainly gave the least possible to keep their slaves fed, but animal feet, heads, etc would’ve been seen as a valuable ingredient to include in traditional African recipes, not something to figure out how to use.
I have not tried this yet, but I plan to soon. I have made other dishes from Miss Diva and it came out WONDERFUL. You have some great tips and the recipes are so easy to follow
Can I use chicken stock ? If I don’t have chicken broth .
I made this for the first time with frozen collards. I had to tweek it a little. But it was delicious!!!
This recipe is absolutly amazing I must say this girl never fails to wow me ! Every recipe I’ve followed of hers has come out none other then delicious. Reminds me of my grandmas cooking.
Do you simmer with or without the cover on?
Can I use smoked turkey tails instead of legs?
can I use a 1lb bag of frozen collard greens ?
can i use lamb in place of turkey leg ? will it turn out to be the same ? plz do let me know , thanks
Absolutely the best!
Had to put it all in my LeCreusot baking pan since the turkey legs would not fit in pot!
Came out amazing! Thanks so much for a wonderful recipe!
Totally loved this! I want some comfort food this is my go to recipe. Keep up the good work!
Made it and was pleasantly surprised at how delicious they were. Loved your video. You have such a great down to earth personality. I don’t know how I found this site but so very glad I did. Can’t wait to try additional recipes. Thanks for showing us how to whip up diva meals!
Why do we need the vinegar?
Is it one of the optional seasonings applied at the end, or is it used to wash the collard greens before cooking?
I used this same recipe but replaced collards with kale. It was GREAT! Thanks.
i have never made collards before and i always hear people saying how good they are. i’m so glad i found this recipe! even my picky husband loves it. he’s asked me to make it twice since the first time. thank you!
Wouldn’t say this in front of the guys but this man can cook like a Diva !! A fantastic recipe the kids and wife love it so much I have to triple the recipe. Instead of 3 smoked turkey legs I use 2 and a pound of smoked bacon. I low boil the turkey legs in water and salt for hour or so then de- bone and finish covering greens with chicken broth. THANKS ALOT
I’m cooking my collard greens right now. The lid to my pot does not go down all he way. Is that okay? Do I keep the turkey leg (smoked) while the greens cook?
This was my first try at cooking greens. This was a great recipe the greens were tender and very tasty, I’ll be using this recipe again, again, and again.
This diva sure CAN cook. I made collard greens today for the first time ever using this recipe and wow. Fantastic! I did deviate a bit by adding twice as much broth, but only because I wanted to keep it as stock. And despite the warning to steam and not boil (it was barely a boil – stove on low) it was still absolutely amazing. I’m going to make this all the time now. Thanks so much for turning me on to this recipe!!!!
Yayyy so glad to hear that Amy!!! Thanks!!
I have made this recipe about 6 times since Thankgiving 2015 and it has come out perfect every time! My advice: take your time, allow the broth to simmer and cook slow! Thanks for sharing!
All I can say is thank you! I cooked the greens today and they Rock! I just need to find the cool book if there is one…
Thanks again from an inspiring Dica that cooks.
I made these two days ago, wow… they were wonderful!!! Thank you for posting your video on how to prep the collards, very helpful. I used coarse sea salt to help clean them- as suggested. Also, I did wash them three times- used a very very clean sink.
So good making them again tonight!!
You can’t please everyone! I love this recipe! Thank you for sharing.
If I eat greens twice a year it is an event. Since I eat them so infrequently I always want the pork neck bones and ham hock version. I deferred to the recipie and used the smoke turkey wings to make them more palatable for my husband ( not of African American or Italian heritage) to our surprise this recipie was excellent. I will keep doing it this way.
This recipe was delicious. I replaced the turkey leg with ham hocks and used that broth instead. Divas Can Cook is starting to become my “go to” site for southern style cooking. Great recipes!
If using smokey turkey wings instead, would I just use one? Your turkey leg looked huge! Making these today and can’t wait! Thanks so much!!
God bless your family! Your Issac is cute ????
Thank you for posting this delicious recipe! I’m a southern girl with southern flavor and was looking for a little something different from my usual way of making collards…. I made this recipe for our Christmas dinner for a group of 6 adults. I just doubled the recipe and say it isn’t so – there was none left! Thank you!!!
Merry Christmas everyone. I used this recipe with smoked ham hocks it was just as good. These were the best Greens I’ve ever cooked. I will try them next time with a smoked turkey wing.
Merry Christmas everyone. I used this recipe with smoked ham hocks it was just as good. These were the best Greens I’ve ever cooked. I will try them next time with a smoked turkey wing.
I know how to cook Collar Greens, but I wanted to see a different in seasonings that people use… we cook almost the same, I just add a little more seasonings! Thanks for sharing your recipe and your handsome son that demanded your attention ???? Please continue to show us your style of cooking!
I don’t really like collard greens, but these were excellent. I cooked them exactly as the recipe stated. I only added a small amount of salt at the end of cooking and they were wonderful!! I’m making them again for Jesus’ birthday!!
Thanks for your recipe for Southern Collard greens! They will be my Christmas side dish.
How many people does this recipe feed, & how would you increase the recipe for approximately 30 people?
I made this for my father, who was raised in Mississippi. He grew up on greens, as his family relied on subsistance farming. He loved them. My friends from Egypt tried them. They did not love them. Pretty sure they hated them. I was hoping they would enjoy some southern food.
This was a great recipe and I simplified it even more, but you taught me the basics and I used the sauteed garlic and long green hot peppers to spice it up instead with no onion and 3 cups of water mixed with chicken bouillon cubes and a dash of salt and pepper it came out great!
Thanks so much for this post 🙂
I have struggled with greens for years but then I found this recipe and people go nuts for them when I make them. I’m back to get the recipe again so I can do them again for Thanksgiving. Just making sure I don’t leave anything out. Thanks!
I have struggled with greens for years but then I found this recipe and people go nuts for them when I make them. I’m back to get the recipe again so I can do them again for Thanksgiving. Just making sure I don’t leave anything out. Thanks!
I have struggled with greens for years but then I found this recipe and people go nuts for them when I make them. I’m back to get the recipe again so I can do them again for Thanksgiving. Just making sure I don’t leave anything out. Thanks!
Can the turkey drumstick be uncooked when you put it in with the broth, onion and garlic??
If I have 3 bunches of greens, do I need to triple anything (specifically the broth and vegetables)?
I “picked ” greens from the garden. I cleaned greens. I par boiled them to put in the freeze; however, I didn’t eat greens. I was never a fan of greens…..that is, until I tried your recipe. My fiancé likes greens. While looking for a recipe, Fortunately I came across yours. I absolutely loved them! Everyone whose had them say they are the best greens they have ever had. Thank you for creating the web site and sharing your talent.
What is done before step 1? Stuff just doesn’t steam itself haha.
Do you think it would be okay to substitute some of the chicken broth for water? Have high blood pressure, but love me some greens lol.
Thank you for showing me that this diva CAN cook, with your help, of course! I’ve made this for Christmas and am making it now with much anticipation and watering mouths! My family loves this, and i thank you so much!
I made these tonight for my mother, She LOVED them. Thank you????
Thank you so much for this recipe. My husband is a Southerner, and he is, quite frankly, a food snob. Many “southern style” recipes I make for him, he turns his nose up to and says they are a poor attempt at authentic southern food. Your recipe however for greens bowled him over, and he had to admit they were better than any greens he has ever had (including his family’s greens). LOL. He usually has to add seasoning to everything that I put on his plate, this however he said was seasoned PERFECTLY. He even suggested that I make some of your greens for his mom and sisters. I was shocked. Thank you so much. By the way I sometimes make this with turnip greens and/or ham shanks, and it is awesome too. Very versatile. Thanks again!
Ever Since I Found Your Recipe This Is The Only Way That I Cook My Greens Now. Absolutely Delicious! Sometimes I’ll Add In Some Cabbage. Tastes Amazing This Way Too. Thanks For Sharing Your Deliciously Wonderful Recipes.
Wow! Thank you for this recipe and the video. I have a pot cooking on the stove right now. It smells great. I never had the step for simmering the turkey leg in the broth for half an hour. I’m betting that will add flavor I’ve never had before. Thank you!
I have never tried to make home made greens until I saw you do it. I was like that seems fairly simple actually. So I tried and let me just tell you THANK YOU so much for that recipe!! It was amazing my husband and two girls had 3 servings each and now it is on the menu in my house every other day lol. Well thanks again for a great recipe 🙂
I’ve tried this recipe awhile ago & my Mom loved it! Been making it this way ever since. Now even my sister wants the recipe… LOL
These greens are SOOO GOOD! Youre recipe is the only way I’ll make greens now. Even my aunties were impressed when I made these for Christmas supper. And that pot liquor – Perfect!
Thank you for the history! As an AA, I knew the history, but it’s awesome to see it out there. We have a marvelous and interesting history as Black folk. I love it. I too, grew up with a collard green cooking granny! I LOVED to eat those greens (she would use ham hock or salt pork; I know, terrible), they were SO good. I’ve been using turkey a while now. Every now & then I will put bacon grease in them to start. I plan to cook greens w/in next cpl days. I visited your site to see if i could find a tip or two. What’s awesome is that we use the exact same thing in our greens; including fresh garlic. The only thing is, I add a little sugar to cut the vinegar or sometimes bitterness of the greens. I also don’t always use vinegar & I don’t always use broth. I must admit, vinegar makes a difference. Thx for keeping traditions breathing! May the Lord bless. ~John 3:16~
can’t wait to try this today, thanks for sharing a piece of history and flavor! I used to live in NC and now in TX . This will be my first time to make greens like this! Excited!
How much vinegar to use?
To your taste. I put my finger over the top of the bottle and sprinkle.
Looking for a healthier way to cook soulfood
Love them!!! I’ve used many of your recipes and I’m just in love with all of them. My family especially loves the cornbread dressing! It’s always a hit!!
This was my first time making greens that anyone can eat. LOL Thanks so much. I wanted to keep the African American family tradition and have greens and black eyed beans and you made it possible.
Thank you and Happy Year!!!!
Just made collard green for the first time – I started with a recipe I found online and as I was waiting for them to cook – found your video. I wish o found your recipe first! I love how you heated the smoked turkey leg in the broth first – then added the greens. It makes sense to flavor the broth first. I will definitely do your recipe next time. Your video instruction was very concise and easy to follow, keep up the great work! Love your baby the whole time talking to you, I found it so endearing and… he loved it!! God bless.
Just made collard green for the first time – I started with a recipe I found online and as I was waiting for them to cook – found your video. I wish o found your recipe first! I love how you heated the smoked turkey leg in the broth first – then added the greens. It makes sense to flavor the broth first. I will definitely do it your slash next time and keep up the great work! Love your baby the whole time talking to you, I found it so endearing and he loved it!! God bless.
Okay I have tried this recipe a few times and it has never failed. Tonight at thanksgiving was no exception. Delicious.
THANKS FOR POSTING THIS RECIPE I WAYYYYYYY OVER BOILED THE COLLARD GREENS LAST THANKSGIVING. I WAS MISINFORMED AND BOILED COLLARD GREENS FOR 8 hours then drained juices???????????? BUT WITH YOUR CLEAR VIDEO (the baby in background too cute) AND INSTRUCTIONS my collard greens came out perfect. Thanks from a NY Rican in Yonkers, New York ????????☺️
Can I use hamhock instead of smoked turkey ? ???
These greens are fantastic! I will be making these again for Thanksgiving! BTW, the Red Velvet Cake recipe is AWESOME!
Diva or some one out there I am making the greens with everything as instructed but I don’t want the turkey meat in it. Will still be good
You don’t have to serve it with the meat, but that turkey will provide the flavor you want! Respectfully. . Hope this helps.
Your greens should still turn out great. Just remove the turkey leg after boiling in chicken stock and then add greens.
Yes, but the turkey is just going to give the greens a great taste. You can throw the turkey away after you boil it in the broth.. But if you don’t want that turkey taste, yes I’m sure it would be good. I used to eat mine like that and they were good, but after the turkey, mmm
She also has a vegetarian version of these greens. I personally use that one. It’s the same idea without the turkey leg. You use smoked salt instead.
Put the smoked turkey leg or smoked turkey wings in the Greens while they are cooking. You do not have to break off any meat from the smoked turkey. You need the meat for flavoring. This is one of the ingredients that gives it that nice savory flavor. Collard greens are one of the easiest vegetables to cook, but you must understand how to flavor them
Omg my first time making greens and it turned out great.. I love them soooooo much it is a great and easy recipe gonna try your mac n cheese next now i can cook for my future husband hes always asking for greens cant wait till he comes home..
OH-ma-Goodness, thank you so much for this recipe. I made it with turnip greens instead of collard greens and it still came out FANTASTIC. I’ve bookmarked your site and will be a regular customer soon!
I have never considered myself a cook by any means. However, as a 28 year old southern boy I have only recently discovered my fondness for a delicious, superb batch of greens. So, I have just recently moved too Florida and discovered that my boyfriend is also a fan of greens. I quickly messaged my friend whose greens made me discover my love for them and he directed me to this recipe. I fried salt pork and used the grease from it instead of olive oil, I know, it’s not as healthy but it is delicious. They are amazing! I will definitely be using your site for all future culinary endeavors! Thank you!
Yaaaaassss!!! These greens are the ish!! I was using an old church recipe but this just blows those greens out of the water. This is a keeper! My bf ate a bowl, and then ran back to the kitchen when his brother came in the house saying, “nobody else can eat these!!” LOL! He gave me a kiss and said thank you, couldn’t ask for anything more. Thank you, thank you, thank you for this heavenly recipe!!! That pot likker, oh my!! btw I used smoked pork neckbones instead of the turkey leg and simmered that for an hour and a half with a splash of vinegar before adding the greens. Next time I will try the turkey leg
I used smoked turkey necks (they were cheaper), and it was fantastic. Great recipe.
Hello Diva!
I made your collards again this morning for breakfast–yes, breakfast! We are gravitating toward a Paleo eating style and I fix greens almost every day. I need to help our bodies process the meat and greens help with that. I changed things up a bit because I need to be able to fix a meal in a hurry and because I never cook or boil any vegetable for any time at all. I have these wonderful cooking pans that sorta seal closed and they are perfect for “pan roasting” vegetables (“steaming” them with almost no water). You wash the veg, chop into evenly sized pieces, then start cooking on medium heat (MUST use the pan lid). As the pan lid gets hot, you shake the pan to distribute the veg. Then you turn it down to low heat and in no time the veg is tender, brightly colored and delicious! I love it and I’ve used this method since my husband and I were married 40 years ago (of course I was a child bride…!). So I did the collards the same way. Triple washed, removed the big spine rib and sliced into 1/4 inch wide ribbons (roll collard leaves into long rolls to slice). I minced a couple cloves of garlic and a small shallot and just added them–no precooking. I watched it closely, shaking and even stirring a couple of times to keep things from sticking. I added a very little bit of water, which is often necessary with this method when cooking greens. In around 10 minutes or so, the shallots and garlic were lightly browned and the collards were a beautiful, bright green. I tooth tested for doneness and they were! I added a half cube of chicken bullion, a drop of liquid smoke (you said smokiness was good), a pinch of cayenne and mixed. Added a couple teaspoons of extra virgin olive oil and an equal amount of good Irish butter. Added freshly ground pepper and a squeeze of a freshly cut lemon. Oh my heavens, were these delicious! Bright green and glossy, flavorful and tender. I served them with no-sugar kielbasa from our local food co-op (just enough to get 30 grams of protein) and a pile of “pan roasted” asparagus, lightly buttered with lemon. My husband and I both feel that since we took up the Paleo trail our quality of life and the quality of our food has increased exponentially. We have people like YOU to thank for that! Our coffee was from Ethiopia and brewed in French presses. The organic cream for it was from a local dairy. I also add cinnamon from Madagascar and raw organic cacao powder originally grown by the Mayans. Each person enriches the world around them whether they know it or not. I DEFINITELY feel enriched! Thank you so much for the great recipe. Oh, and for the person who lost your recipe and had to look and look on the internet to find it again, just Google “delicious collard greens”! Works for me!
GIRRRL….OMG YOUR SON WAS HILARIOUS! This brings me back to my stay at home mom days…the kids never want to “mommy, mommy mommy” you until you’re in the kitchen or on the phone! lol! Oh and excellent recipe by the way! 🙂
If u boil the meat first then add the sautéed garlic and onions will it change the taste
This is my FAVORITE recipe, I add a can of diced tomatoes to mine and it makes it ten times more delicious!
This recipe is absolutely amazing, I’ve never made collard greens before, and these are the best I’ve ever tasted, ty so much for ur video, and btw ur son is adorable:)
I prepared these Collard Greens for the first time ever, and just told my husband when they were done, that he could have a bowl whenever he was ready. (I had eaten a late lunch at the mall and wasn’t hungry and the kids weren’t home so we were kind of just “fending”). Well he is the lightest eater ever, very skinny, and food is a nuisance to him basically, he’d skip eating altogether if it wasn’t necessary to sustain his life. So when he came in where I was practicing my Violin and said “what did you put in that dish” I thought boy now I’ve done it. I told him what went in it and he said it was FANTASTIC. Now that is a compliment of magnificent proportion coming from him. Needless to say, I will be fixing Diva Collard Greens again. I only ever tried them once before, and just stir fried them briefly in a little butter, and they were tough as all get out that time. The only change I made was to put in chunks of one of those big ham slices you can buy, since I didn’t have a turkey leg. My iPad isn’t accepting the stars otherwise I would rate it five stars.
WOW! I have never had better greens. A huge thank you for sharing the recipe. I always thought the restaurant I went to had good greens, but these are WAY better.
I have used your recipe for greens two years in a row and it is a HUGE hit with my family!!!! Thank you so much for the recipe and even more for the video! Thank God for people like you teaching me to cook!!!
I do like the recipiie bit the provider has her history of collards wrong. Collards the introduction and preparation of collards was introduced by Scottish Immigrats coming to America . Scots as well as Irish immigrants who have been known to eat many leafy vegetables . Even this particular recepies in particular is a kick off of a Scottish recipie.
Also note the frying of chicken is yet again a Scottish original.
Bill thanks for your history as well. Honestly I think the African history accents the dishes and not whom had it first.
Delicious!! Thanks for that marvelous history lessons on green from out ancestors.
This bis an awesome piece on cooking divas and healthy way to eat greens I Will never change the recipe. It will be,a,staple in my house
happy new year
Hi, I wanted to know, besides fried chicken (YUM) what else would you serve this with as far as protein goes?
Thank you!!!!
Thank you for posting this! You are awesome and your son is adorable!! Love from Hawaii!
I’ve used this recipe a few times. I had never made homemade greens until then. Each time they tasted delicious! I’m bringing this dish for my family’s tThanksgiving dinner. Can’t wait until they taste it
I LOOOVE this recipe! I made it last year and it was a complete hit. Everyone loved it, I made it with ham hocks instead. I lost the recipe so I googled and googled until I found you again. Thank you so much for sharing this with us.
Thank you so much for this recipe I never knew how to make collard greens and I tried your recipe for my first time and it is so darn delicious
Hi i love your recipes..just wondering if you have one on how to cook the turkey leg.Also made your candied yams and they were a hit
OMGGGGG Monique I love your greens my husband says these are now his favorite!!! Thank you soooo much ive made these idk how many times this week. Im in walmart now and they are completely out so Im making your cabbage thanks you are THE BEST!!
I made your recipe for collards last night, all except I didn’t have a smoked turkey leg, so I used some fat back, but let me tell you, this is the best recipe for collards. They come out with so much flavor, and they are so darn good you may not want to share them (I almost didn’t want to). I advise this for anyone wanting to try collards…
These greens are fantastic. I just drank the left-over broth straight out of my bowl! I’ve made these for a variety of people, and everyone loves these greens.
Hi Monique,
We bought a house four months ago with a big ‘ol cabbage looking plant growing in the garden. The leaves were green and really wide but the main stalk was growing very tall out of the ground (wish I could show pics). Since I couldn’t find any collard plants on the internet with a similar stalk I wasn’t sure they were collards. But when I found your recipe, I decided it was now or never that I would clip those leaves and make greens from them. Turned out they were collards after all.
I had never made greens before, but for Thanksgiving I made the most delicious greens from your recipe. THANK YOU! I can’t thank you enough. Not only did they taste “down home” and come from my own garden, but I got to practice a part of my culture doing something my ancestors did and understand how they took what they had and made it special. That was the real lesson for me here. Funny thing is that my husband’s white and when he saw me going through all the washing, we both got a cultural lesson! We got into an entire enriching discussion about food and the black culture as I cooked your recipes.
You are doing something very special. If there’s any other way I can show my appreciation for you sharing your family recipes, please tell me! THANKS MONIQUE!
I found your recipe via youtube. I just made these greens. Sooo delicious and easy to make. I’m in my late 20’s and trying to step up my cooking game, I have none. Keep bringing recipes like this out and I might actually start fooling folks. 🙂 I might actually be able to bring a real dish to the family get togethers now. Hahaha…Thank you so much for taking the time to share your talents. Be blessed. Amen.
I made this and I added a greens seasoning pack, salt, pepper, red wine vinegar and hot sauce and it was amazing!
How many servings does this make? And do you know the calories because I’ve been craving collard greens badly and I’m on a diet and count calories.
I tried this recipe today along with the tangy wings macaroni and cheese and banana pudding and this meal is on point. I know nothing about southern cooking accept for how to eat it lol. My fiancé comes home in May and I am definitely utilizing your blog so I can step my cooking game up. Thank you Diva!!!
Omg you are awesome I have never ever been able to successfully cook greens… tried your recipe today and Omg it was awesome. I gave my mom a bowl and she told me she wants me to make a pot for her this weekend. As Im typing this I’m literally slurping down a bowl. thank u sooooooo much for this recipe I cant wait to try out some of ur other recipes.
I just made these today and OMG!! I love this recipe. Is a keeper. I am puerto rican and I love soul food. Thank you for sharing your recipes you are awesome!
These greens were sooo good! I love using your recipes! Thanks for sharing! Do you have a recipe for kale greens? Would I cook it the same way? Thanks
I am making (made) these for Christmas and they are simply delectable!! This is the only recipe I will ever use to cook collard greens. Thank you for sharing the recipe and the history.
I made this for Thanksgiving and it was soooo delicious Thank You so much for sharing this recipe with us!!
I’ve made this twice in one week now because my family loves it that much! This is such an easy, flavorful recipe. That pot likker ain’t no joke, you really will want to drink it all up! I usually don’t have the time to clean and cut fresh greens so I use one 1lb bag of those precut Glory collards. I also HATE onions so I use a little onion powder instead. Lemme tell you, those bad oys come out PERFECT!! Thanks Diva, now I got people thinking I can really cook!
Simple, easy and delicious. Even better the next day.
I’m making these greens right now in preparation for Thanksgiving tomorrow. My House smells amazing.
I enjoy cooking, and love collards make em all the time, But I’m gonna try these out. I know they gonna be good!!
I made this last night and the greens were awesome! I’ve been missing my grandma’s cooking (even though I’ve only had it once) and this recipe definitely gave me what I was craving. Also, I had a bag of prewashed collard greens, and had enough for one recipe’s worth after I picked out the really thick stems and tore the leaves into smaller pieces.
Thank you for such a great recipe!
I made this collard greens recipe (along with your mac and cheese and bbq baked chicken) for our Sunday dinner. I followed your recipe exactly and I must say it was right on! Not only was it easy, it was delicious. Even my husband who normally does not eat collard greens had two bowls of these! And you were right, the broth is so full of flavor, you don’t need to add a thing! I made 4 of your recipes, 3 in one day and they all were amazing!!
Hi diva! Just stopping by getting my holiday menu in order. I can hardly wait! By the way im using your turkey, mac n cheese collard greens,sweet potatoes, and apple pie recipes. Thank you so much for all of your hard work and efforts to keep us divas in the kitchen!
Peace and blessings
Skye
Hello Monique, I make your greens all the time and they are wonderful, so wonderful that my husband has asked me to make a large pot for his grandmothers surprise B-day party this weekend. I know this sounds crazy but can you tell me what is needed to make a large pot for about 20 people? Thank you everything I have made of yours are wonderful… Please Help!!!
Hello Ms. Monique,
Could you please tell me…
How many people does this serve?
Do we use one, two, or three pounds of greens?
Thank you so much, we adore your website. You are brilliant!!
first time making this tuesday night…..Loved it! cooked it again today for sunday dinner, so good…….THANKS
I made this and it was wonderful!!! Thanks for sharing!!!!
This recipe is great! And Isaac is adorable!!
I made this recipe for the first time and I must say my family loved it I am gonna keep using it. thanx for the recipe
Yay, I can actually make greens! My first time ever making collard greens, and my husband wanted to know who had actually cooked them. I’m in my mid-30s and have a reputation for not being a good cook – LOL. With a hubby and 2 kids, I realized I needed to change that. People always give me recipes to try, but yours actually turn out right!!! LOL … my husband said to make sure I leave you a comment on your Web site!!
Ok, I am a brother who loves to bake and I decided that being from NC, it was time to take the skills in another direction. My cousin makes the kind of greens I can eat for breakfast and she had found a local spot where I can buy a huge head of collards for $3 so I gave it a shot. I followed the recipe here: one with red pepper flakes and one without. Wow, it is all I can add! My cousin is a caterer and I provided her a SMALL sample to which she was asking about the recipe. In an effort to be more honest, I did not take FULL credit for making them. I am growing! My lady isn’t local but she is desirous of my making some for her as well. I am making more and freezing a bunch for the long, cold winter and I wish to thank you for your skill set. I do like cooking for my lady at times and you have helped make it simpler. Handle your biz, Diva!
For the last 15 years, my holiday contribution has been collard greens. My family has always enjoyed my greens, but this year, after using your recipe, they were really talking! Thanks for helping me step up my game.
I made these greens for Thanksgiving yesterday and they were sooooooo good!! People were coming up to me raving and asking for the receipe! That’s never happened to me before. Thank you thank you thank you!
I know this sounds strange, but I’ve never cooked greens before..I tried your recipe and girl those greens were the bomb…I give you two thumbs up..and you are right..you will want to drink the juice after making these bomb greens…Thanks for the recipe girlie..I’m going to make some more tomorrow
I usually have to wait until my Aunt makes these but not anymore. They are in the pot right now. The way this house smells right now is bringing a brotha back to when I was a kid. Can’t wait to taste them.
Do you have any suggestions on where I could find an already smoked turkey leg?
Hey! I am from Tennessee but here they normally have them at Krogers in the frozen meat section. Also at Krogers they keep in the area near the season. I have found it at Wal-mart as well near the bacon and ground beef.
I have been using Yes Divas can cook for the past month now and Girlllll my family has been in heaven.. LOL
Thank you for sharing your recipes
Made these tonight and it was really good. Thank you so much for helping a Diva learn how to cook! You are the BEST!!!! Now what to cook next….
Thank you for posting this! I just made it and it's REALLY GOOD!! I have to force myself to not eat the whole pot at once!..HUGS!
The absolute best and easiest!! Now on to the Banana Pudding! Thanks for sharing.
This recipe is on point!
I made these greens for Thanksgiving and as an island girl, this was my first attempt at making greens. Your recipe was super easy to follow and the result was amazing. I was so proud of myself. These tasted like my aunt's greens which are no joke! Thank you, Thank you, Thank You!!!!!
I just want to say I made this for Thanksgiving and it was a HIT! Everyone loved it and I got rave reviews. I followed your recipe exactly except I cooked them for several hours rather than just 1 hour. They were delish! Thank you!!
Very good! Easy to make and very tasty! Thanks for sharing!
I just made these to take to Thanksgiving dinner and they are sooooo good!!!! Thanks so much for sharing your recipe and your video. Your son is so cute in the video. Thanks again!
Can mustads & collards be mixed with this recipe?
How many servings does this make? I can't wait to try this!
I love this blog! I have done the green beans and yummy! I've done the mac and cheese and yummy!!Now i'm doing the collards! Thank you for posting these recipes!
Just made these greens, they are so good! Thank you for this recipe, the history, and the blog!
I love collard greens and never made them. You definitely inspired me to whip up a pot of greens– even if my picky boyfriend won't eat them with me!
They are soooo good, I made them tonight for mother's day with some hens and my daughter loves them which says soo much, girl thank you last night was the peach cobbler and we loved that as well next is the cakes!!!
I tried your recipe tonight and I have to tell you that my greens came out sooo wonderful as if I have been cooking them for years but this was only my first time ever. I can't wait to try your other recipes!!!
I tried your recipe and the greens were good.
These were the best!!
Love this recipe…so simple and easy. I made this recipe twice and well. Once for home and the second for my mother. She called me at work and said "Girl what you do to these greens?" I was like "huh,I cooked them." She was like "I know but how? They are so good you need to make them for me every Sunday. LOL
This recipe turned out so delicious. I love collard greens and was never able to make them. Thank you for showing me step by step how to do it. I look forward to trying more things.
Thank-you, thank-you, thank-you!!! This recipe for every the true every African American meal staple made me look like a cook extrodinaire infront of my future mother-in-law. The greens cooked quickly with this method and the coinsistency was superb. Thanks so much for sharing this recipe, I am keeping it to myself, and just let them think I could cook like this all along 😉
Monique… I made these collard greens along with some meatloaf, homemade macaroni and cheese (I'm going to try your recipe next) and cornbread. I invited my homegirl over here to eat. Lets just say those collards were gone in one day..lol! We was over here drinking the juice! This recipe is in my collection. Thank you so much for sharing =)
Teasa K
OMG this is it!!! I have been searching for a good collard green recipe like my roommates grandmother use to make us year ago and this recipe is it, actually it's better!! I think it's because of the chicken broth.
It is FULL of flavor and taste even better the next day. This will be the collard green recipe I use on Thanksgiving. Keep the recipes coming!
Wonderful recipe. I'm making them now and my brother just came in the door saying that the house smells like our grandma's house…AWESOME! Thanks for posting it-they're bound to turn out great.
I made these for my bf today since he is from the south and we are currently living in NY. He is always talking about how much he misses his Big Mama's greens and how me being a white girl I can't make them like she did lol When I told he I was making him some collard greens he just shook his head but when he tasted these he didn't even think I made them. He said they were the best collard greens he had ever had. He ate 3 big bowls full and asked if I would make some to take over to his mama's house for Thanksgiving. I am so happy! Thanks for this great soul food recipe girl!!
Just made these today. Delish!
Ljay
Whoa! Luv your blog! Think I'll try your collard greens recipe this weekend. My hubby will LOVE it! Thanks for sharing!
-Celeste
LOVE the history! Looks so delic!
I'm ready for some right now! Have you ever used the necks or the tails? They cook a lot faster & don't have all the sinews as the legs do. I use a pressure cooker to cook down my smoked turkey til it is falling off of the bone. Girl I'm ready for some greens now! Thanks so much for sharing. MMMM mmmmm mmmm!