One thing that is almost always on the menu for Sunday dinners and holiday meals at my house are these classic Southern Collard Greens! They’re slow-cooked with smoked turkey meat in a rich and flavorful potlikker until perfectly tender and oh so good. These collard greens are perfect to serve for Thanksgiving and New Years, but they are easy enough to make all year long for any dinner meal. Don’t be surprised if you end up eating a bowl full of just greens, smoked turkey meat, and cornbread…yes, they are that good!😉
The Best Collard Greens Recipe
It really doesn’t get any better than this southern greens recipe! Here are the ingredients that you’ll need:
- Collard Greens: You’ll need about 3 large bundles of fresh collard greens. Look for greens that are vibrant green and not withered or bruised.
- Smoked Turkey: I love using smoked turkey wings in my collard greens, but you can also use smoked turkey necks, tails, or a leg. And of course smoked ham hocks are what I grew up on and will give you even more flavor. But if you’re trying to cut back on pork, smoked turkey is the next best thing!😉
- Chicken Broth and Water: I like using a combination of chicken broth and water to help cook the collards so the greens are flavorful, but not too salty. Make sure to use a good quality chicken broth like Better than Bouillon.
- Seasoning: Sliced onion plus a combination of Creole seasoning, smoked paprika, garlic and onion powder are used to give these greens amazing flavor!
How To Cook Collard Greens
Step One: Cook the smoked turkey in the chicken broth and water while you prepare the greens.
Step Two: Remove the stems from the collard greens, cut the greens into bite-sized pieces, and wash them thoroughly.
Step Three: Add the greens, sliced onion, and seasoning to the pot. Cook the greens until they are tender to your liking.
Step Four: Remove the turkey wings from the pot. The meat should be falling off the bone at this point.
Step Five: Peel the skin off the turkey wing, pull the meat off the bone, and shred the meat.
Step Six: Add the meat back to the pot and mix it with the greens. That’s it. So easy and so good!
What To Serve With These Southern Collard Greens
You’ll definitely want to add a slice of buttery homemade cornbread with these greens. And if you’re looking to make it a meal, you can pair it with a side of creamy mashed potatoes or mashed sweet potatoes along with some juicy baked chicken legs or baked chicken breast for the perfect dinner meal.
Also collard greens and these southern black-eyed peas are a must have combo for any New Year’s holiday gathering!
More Southern-Inspired Side Dishes
- Southern Candied Yams
- Sautéed Cabbage
- Corn Pudding
- Skillet Green Beans with Peppers and Onion
- Maple Glazed Carrots
Collard Greens Recipe
Equipment
Ingredients
- 1 lb. smoked turkey wings*
- 4 cups chicken broth
- 3 cups water
- 3 large bundles of fresh collard greens
- 1 yellow onion, sliced
- 2 teaspoons Creole or Cajun seasoning**
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
Instructions
- Add the smoked turkey to a large dutch oven or pot. Pour the chicken broth and water into the pot. Cover with a lid and heat the pot over medium heat. Boil the smoked turkey for 30 minutes. Flip the meat over once while it cooks.
- While the meat is boiling, prep the greens. Remove the stems and cut the greens into bite-sized pieces. Wash the greens thoroughly to remove any dirt or debris (or you can wash the greens first, then cut into small pieces or thin strips).
- Add the clean greens to the pot with the smoked meat. Now add in the sliced onion along with all the seasoning (Creole seasoning, garlic powder, onion powder, and smoked paprika).
- Gently stir everything together and cover the pot with the lid. Reduce the heat to medium-low and cook the greens for 1 hour and 15 minutes, stirring occasionally, and flipping the meat 1-2 times while cooking.
- After the greens have cooked, give them a taste and check to see if they are tender enough for your liking. If you would like them to be more tender, continue cooking for another 15-20 minutes.
- Remove the turkey wings from the pot. Peel the skin off and pull the meat off the bone. Add the pulled meat back to the pot and stir everything together. Serve warm and enjoy!
Notes
- I prefer smoked turkey wings, but feel free to use any smoked turkey meat or ham hocks instead.
- I’ve tested this recipe several times with different seasonings. I prefer Tony Chachere’s Creole seasoning the best, but feel free to use your favorite cajun seasoning or Lawry’s seasoned salt instead.
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