Collard Greens Recipe by Mr. Make It Happen

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Introduction:

Savory Southern Collard Greens: A Comfort Food Classic

When the cool air rolls in, there’s nothing quite like a steaming pot of collard greens to warm your soul. This recipe takes fresh collard greens and transforms them into a tender, flavorful dish that’s perfect for any occasion—especially when paired with smoked turkey legs and a hint of spice. Let’s dive into the deliciousness!

Here are all the ingredients we need today for our Collard Greens. If you decide to make your own stock, one of my favorite ways to cheat is to use some store-bought broth, add the carrots, onions, and celery, and any chicken parts you may have saved in the freezer (or just use the smoked turkey) and make a quick stock.

Otherwise, you can discard the carrots and celery below and just use store-bought stock/broth with the smoked turkey.

Prepare the Greens

Start by washing the collard greens thoroughly to remove any grit. Remove the thick stems and chop the leaves into bite-sized pieces. Set aside.

Clean the greens thoroughly and chop in to your desired size pieces.

I prefer to roll mine up and chop them – this speeds things up a bit.

If you prefer pork, you can use ham hock or neckbones.

Sauté the Aromatics

In a large pot, melt the butter over medium heat. Add the chopped onions and celery, sautéing until the onions are translucent—about 5-7 minutes. This step builds a flavorful base for your greens.

Add the Meat and Stock

Next, add the smoked turkey legs and necks to the pot. Pour in the chicken broth and stir in the Better Than Bouillon chicken base. Bring the mixture to a simmer, allowing the smoky flavors to infuse the broth.

Season the Broth

Add the minced garlic, bay leaves, fresh thyme, apple cider vinegar, and a few dashes of hot sauce. Season with salt, pepper, garlic powder, and onion powder to taste. If you prefer a touch of sweetness to balance the acidity, stir in the optional sugar.

The key here is to the stock as flavorful as possible before adding the greens. For me, this means cooking the smoked turkey until it falls off the bone. Once the meat is tender, remove it from the pot, shred it and discard the skin/bone/cartilage. Add the meat back to the pot and then add the greens.

Cook the Collards

Once the broth is simmering, add the collard greens to the pot. Stir to submerge them in the liquid. Cover the pot and let the greens simmer for about 45 minutes to an hour, or until they are tender and flavorful. Stir occasionally, checking to ensure there’s enough liquid; add more broth or water if needed.

Final Touches

Once the greens are tender, taste and adjust the seasoning if necessary. If you like, you can remove the smoked turkey legs and necks to shred the meat and return it to the pot. This adds even more flavor and heartiness to your dish.

Serve and Enjoy

Remove the bay leaves and any thyme stems before serving. Ladle the collard greens into bowls, ensuring you get plenty of the rich broth. These greens pair perfectly with cornbread or over a bed of rice for a complete meal.

Conclusion

There you have it—a hearty, comforting bowl of Southern collard greens that’s perfect for family gatherings or a cozy night in. The combination of smoked turkey, savory spices, and tender greens creates a dish that’s not only delicious but also deeply satisfying. So, gather your loved ones and dig into this soulful classic!

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