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–+ servings

Southern Collard Greens

Soul food collard greens slowly braised with smoked turkey or ham hock in a savoury, gently spicy pot likker until silky and tender. A true Southern side dish.
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Course: Side Dish
Keyword: collard greens, soul food collard greens, southern collard greens
Prep Time: 30 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 15 minutes
Servings: 8 servings
Calories: 194kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Sharp knife and cutting board

Ingredients

  • 3 lbs fresh collard greens about 5 to 6 smaller bunches
  • 1 1/2 lbs extra-large smoked turkey wings, legs or necks or smoked ham hock; choose meaty pieces
  • 2 tsp chicken bouillon such as Better Than Bouillon
  • 2 tbsp sugar granulated or brown
  • 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 use 1/2 tsp for less heat
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 cup onion finely chopped

Instructions

  • Pull the leaves away from the stems. Roll a handful of leaves up tightly lengthwise, then slice across into 1/2- to 1-inch strips (smaller strips cook faster). Removing the stems is up to you.
  • Put the greens in a clean, empty sink and wash them in lukewarm water, removing all grit and sand. Drain, refill and repeat until the water runs clear.
  • Rinse the smoked turkey or ham hock well. Put it in a large pot with enough water to cover (about 10 cups) and add the bouillon. Bring to a boil over medium-high heat, then turn to low, cover and simmer gently for about 45 minutes, until the meat is nearly tender and flakes when you twist a fork in it.
  • Add the greens, about 4 more cups of water (just enough to barely cover them) and all the remaining ingredients. This becomes your pot likker.
  • Bring back to a boil, then lower to medium or medium-low and cook, partly covered, for at least 2 hours, until the greens are completely tender, the meat falls off the bone and most of the water has cooked away, leaving just enough rich pot likker to barely cover the greens.
  • Taste the pot likker and adjust to your liking, then shred the meat into the pot and serve.

Notes

  1. Don't overcook: Collards can turn mushy. Aim for tender, not falling apart.
  2. Low and slow: They need about 2 to 3 hours to braise properly; turning the heat up won't help.
  3. The meat: Once the greens are tender, shred the smoked meat into the pot so there is some in every bite.
  4. The pot: A heavy-bottomed pot or Dutch oven keeps the heat even so nothing burns.
  5. Nutrition: Estimated per serving from the ingredients, including the meat from the smoked turkey.

Nutrition

Serving: 250g | Calories: 194kcal | Carbohydrates: 14.2g | Protein: 17.9g | Fat: 8.4g | Saturated Fat: 2.4g | Cholesterol: 54mg | Sodium: 1293mg | Potassium: 515mg | Fiber: 7g | Sugar: 4.4g
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