Southern Sides
Slow-Simmered Collard Greens
Tender collards simmered low and slow with smoked turkey until the pot likker is rich and savory.
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 30 minutes
- Total Time
- 1 hour 50 minutes
- Servings
- 8
Great collard greens are about patience. A long, gentle simmer breaks down the leaves and builds the pot likker that everyone sops up with cornbread.
Smoked turkey brings depth without overwhelming the greens, and a splash of vinegar at the end keeps everything bright.
Why You'll Love This Recipe
- Deeply savory pot likker
- Holiday table staple
- Better the next day
- Naturally budget friendly
Ingredients
- 3 lb collard greens, stemmed and chopped
- 1 smoked turkey wing
- 1 large onion, diced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp red pepper flakes
- Salt and black pepper to taste
Substitutions: Smoked ham hocks or smoked paprika plus olive oil (for a meat-free pot) both work in place of turkey.
How to Make It
- 1
Build the base
Simmer the smoked turkey, onion, garlic, and broth for 30 minutes.
- 2
Add the greens
Stir in the collards in batches, letting each addition wilt before adding more.
- 3
Simmer
Cover partially and simmer 60 to 75 minutes until completely tender.
- 4
Finish
Shred the turkey meat back into the pot, add vinegar and pepper flakes, and season to taste.
Recipe Tips
- Wash the greens three times — grit hides in the folds.
- Season at the end; the broth reduces as it simmers.
- Save the pot likker for cornbread.
What to Serve With It
- Buttermilk Cornbread — Skillet cornbread with crisp buttery edges and a tender, golden crumb.
- Southern Fried Chicken — Buttermilk-brined chicken with a craggy, deeply seasoned crust that stays crisp long after it leaves the skillet.
- Candied Yams — Sweet potatoes baked in a buttery brown sugar glaze with cinnamon, nutmeg, and vanilla.
Storage & Reheating
- Refrigerator
- Keeps 5 days in the pot likker.
- Freezing
- Freeze up to 3 months.
- Reheating
- Warm gently on the stovetop.
Frequently Asked Questions
Can I make these vegetarian?
Yes — use vegetable broth, smoked paprika, and a spoonful of miso for savory depth.
How do I cut the bitterness?
A pinch of sugar and the splash of vinegar at the end balance it out.
Recipe Card
Slow-Simmered Collard Greens
Tender collards simmered low and slow with smoked turkey until the pot likker is rich and savory.
- Prep
- 20 minutes
- Cook
- 1 hour 30 minutes
- Total
- 1 hour 50 minutes
- Servings
- 8
Ingredients
- 3 lb collard greens, stemmed and chopped
- 1 smoked turkey wing
- 1 large onion, diced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 tbsp apple cider vinegar
- 1 tsp red pepper flakes
- Salt and black pepper to taste
Instructions
- Simmer the smoked turkey, onion, garlic, and broth for 30 minutes.
- Stir in the collards in batches, letting each addition wilt before adding more.
- Cover partially and simmer 60 to 75 minutes until completely tender.
- Shred the turkey meat back into the pot, add vinegar and pepper flakes, and season to taste.
Notes
Collards taste even better the second day.
You Might Also Love
Breads
Buttermilk Cornbread
Skillet cornbread with crisp buttery edges and a tender, golden crumb.
Chicken
Southern Fried Chicken
Buttermilk-brined chicken with a craggy, deeply seasoned crust that stays crisp long after it leaves the skillet.
Southern Sides
Candied Yams
Sweet potatoes baked in a buttery brown sugar glaze with cinnamon, nutmeg, and vanilla.