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!
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