Description
A classic Southern collard greens recipe featuring smoky turkey wings simmered slowly with spices and seasonings to create tender, flavorful greens and a rich, savory pot likker. This hearty dish is perfect as a comforting side or main component in a traditional Southern meal.
Ingredients
Collard Greens
- 3 lbs fresh collard greens (about 5-6 smaller bunches)
Smoked Meat and Broth
- 1 1/2 lbs extra large smoked turkey wings, legs, necks, or ham hock (make sure they are meaty)
- 2 tsp chicken bouillon (like Better Than Bouillon)
- About 14 cups water (divided: 10 cups for meat simmer and 4 cups added later)
Seasonings and Flavorings
- 2 tbsp sugar (granulated or brown sugar)
- 1 tbsp bacon grease
- 1 tbsp seasoned salt (such as Lawry's)
- 2 tsp Worcestershire sauce
- 2 tsp apple cider vinegar
- 1 tsp crushed red pepper flakes (adjust to 1/2 tsp for less heat)
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 cup finely chopped onion
Instructions
- Prepare the collard greens: Tear the greens away from their tough stems. Take a handful of leaves, roll them tightly like a cigar lengthwise, and cut crosswise into 1/2- to 1-inch strips depending on your preferred thickness. Removing stems is optional but recommended for a tender texture.
- Wash thoroughly: Place the cut greens into a clean sink filled with lukewarm water. Swish around to remove grit, sand, and debris. Drain and refill the sink several times until the water runs clear, then drain the greens well.
- Cook the smoked meat: Rinse the smoked turkey or ham hock thoroughly. Add it to a large pot with about 10 cups of water to fully submerge the meat. Stir in chicken bouillon. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for about 45 minutes or until the meat is tender enough to flake when pierced with a fork.
- Add greens and seasonings: Once the smoked meat is almost tender, add the washed collard greens to the pot along with about 4 more cups of water or enough to barely cover the greens. Add sugar, bacon grease, seasoned salt, Worcestershire sauce, apple cider vinegar, crushed red pepper flakes, garlic powder, smoked paprika, and finely chopped onion. This mixture will create a flavorful pot likker.
- Simmer the greens: Bring the pot back to a boil, then reduce the heat to medium or medium-low. Cook the greens partially covered for at least 2 hours until they become completely tender and the meat is falling off the bone. Most of the water should evaporate, leaving a concentrated, flavorful pot likker. Taste and adjust seasoning if needed.
- Serve: Serve the collard greens hot with some of the pot likker spooned over the top for full flavor. Enjoy as a hearty side or main dish.
Notes
- Removing the tough stems from collard greens makes for a more tender dish.
- You can adjust the crushed red pepper flakes according to your preferred heat level.
- For best results, use meaty smoked turkey parts or a ham hock to impart smoky flavor.
- The pot likker (broth) is very nutritious and flavorful; don't discard it as it’s a traditional favorite.
- If you prefer less sodium, reduce the seasoned salt or omit the chicken bouillon.
- Cooking time may vary slightly depending on the size and toughness of the greens and meat.
- Prep Time: 30 minutes
- Cook Time: 2 hours 45 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
