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!
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!
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!