Southern Collard Greens Recipe w/ Smoked Turkey Legs (soul food style)
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!
Â
Get the Recipe: 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!
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!