Last updated: October 5, 2026
This collard greens recipe gives you tender, smoky Southern greens simmered in a deep, savory broth, and the full recipe card is waiting below. Stick with the low and slow method and you will have a pot worth bringing to any table.
What You Need for This Collard Greens Recipe
You need two large bunches of collard greens, one smoked turkey wing, and a handful of pantry staples to make a pot that serves eight. The ingredient list is short, and every item has a job to do.
Choosing Collard Greens at the Store
Look for two large bunches of collard greens, about two pounds total, with deep green leaves that feel firm and look glossy. Skip any bunch with yellowing edges, slimy spots, or wilted tips, since those leaves turn bitter and mushy in the pot.
Bagged pre-cut collards work in a pinch, but whole bunches usually taste fresher and hold up better to a long simmer. Whole leaves also let you control how thick or thin you slice the ribbons.
Smoked Turkey Wings and Pantry Staples
One smoked turkey wing, about one pound, gives the broth its smoky depth without the heavy grease of a ham hock. You can find smoked turkey wings in the meat case at most grocery stores, usually near the ham hocks and smoked necks.
Beyond that you need two tablespoons of olive oil, one diced yellow onion, four minced garlic cloves, and one tablespoon of light brown sugar. Four cups of low-sodium chicken broth and two cups of water make the cooking liquid, and half a teaspoon of red pepper flakes adds a gentle warmth.
Two tablespoons of apple cider vinegar go in at the very end, along with half a teaspoon of freshly ground black pepper and kosher salt to taste. Because smoked turkey is already salty, hold off on adding salt until the final taste.
Equipment
A 6-quart Dutch oven or any large heavy pot with a lid is all you need for this recipe. A sharp chef’s knife and a clean sink for washing the leaves complete the setup.
How to Make Southern Collard Greens Step by Step
The whole process takes about two hours and 5 minutes, and most of that time is hands-off simmering. You will wash and slice the leaves, build a flavorful broth, then let the greens cook down until silky.
Washing and Trimming the Collard Greens
Fill a clean sink with cold water and swish the leaves around for a minute, then lift them out and drain the sink. Repeat once or twice until no grit settles at the bottom, because sand hides in the folds of collard leaves.
Fold each leaf in half along the center rib and slice the thick rib away. Stack several leaves, roll them up like a cigar, and cut the roll into one-inch ribbons.
Building the Pot Likker
Heat the olive oil in a 6-quart Dutch oven over medium heat, then cook the diced onion for about 5 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds, just until fragrant.
Pour in the chicken broth and water, then add the smoked turkey wing, brown sugar, and red pepper flakes. Bring the pot to a boil, reduce the heat to medium-low, cover, and simmer for 30 minutes so the turkey flavors the liquid.
Simmering the Greens Until Silky
Add the greens to the pot in handfuls, stirring each batch until it wilts so the next one fits. Cover the pot and simmer on medium-low for 60 minutes, stirring every 15 minutes or so.
The greens are done when a ribbon feels silky and tender with no chew left in the center. If the liquid cooks down below the top of the greens before they soften, add a splash of water.
Finishing With Vinegar and Salt
Lift the turkey wing onto a cutting board, pull the meat from the bones, and chop it into small pieces. Discard the skin and bones, then return the meat to the pot.
Stir in the apple cider vinegar and black pepper, then taste and add kosher salt a pinch at a time. Serve the greens hot with plenty of the broth spooned over the top.
Tips for the Best Collard Greens Every Time
The best collard greens come from patient simmering, thorough washing, and a bright finish of vinegar. A few small habits make the difference between tough, bitter greens and a pot people ask for again.
Give the Greens Enough Time
Collard leaves are thick and fibrous, so rushing them leaves you with chewy greens. Sixty minutes after the greens go in is the sweet spot, and an extra ten minutes never hurts if your leaves are especially large.
Balance Bitterness With Sweet and Sour
The brown sugar and apple cider vinegar do quiet but important work in this pot. The sugar rounds off the natural bitterness while the vinegar wakes up the smoky flavor, so do not skip either one.
Save the Pot Likker
The broth left in the pot is called pot likker, and it is the best part of the dish. Serve it with the greens and keep a few slices of cornbread nearby for soaking up every drop.
Collard Greens Recipe Variations and Substitutions
You can adapt this collard greens recipe to what you have in your kitchen without changing the basic method. The card below uses smoked turkey, so treat these swaps as optional.
Ham Hock Instead of Turkey
A smoked ham hock, about one pound, can replace the turkey wing. Simmer it in the broth for the same 30 minutes before the greens go in, then pull the meat from the bone just as you would with the turkey.
Vegetarian Collard Greens
Leave out the turkey, swap in vegetable broth, and add a half teaspoon of smoked paprika with a few drops of liquid smoke. The greens will still taste smoky and satisfying, though the broth will be lighter.
Adjusting the Heat
Half a teaspoon of red pepper flakes gives mild warmth, so cut back to a pinch for a gentler pot or double it for more kick. A bottle of hot sauce on the table lets everyone adjust their own bowl.
Storing, Freezing, and Reheating Collard Greens
Cooked collard greens keep in the refrigerator for up to four days, in line with the three to four days USDA guidance gives for cooked leftovers. Cool the pot and get the leftovers into the refrigerator within two hours of cooking, as the USDA Food Safety and Inspection Service recommends.
Store the greens with plenty of pot likker in an airtight container. For freezing, leave a little room at the top of the container since the liquid expands, and use the greens within three months for the best quality.
Reheat leftovers on the stove over medium heat until steaming hot, and make sure they reach 165°F, the temperature USDA recommends for reheated leftovers. Thaw frozen greens overnight in the refrigerator before reheating.
What to Serve With Collard Greens
Collard greens are a classic side for anything rich, smoky, or fried. Think crispy fried chicken, baked mac and cheese, candied yams, and a skillet of buttery cornbread.
They also stand up to a full holiday table next to ham, turkey, or roasted pork. For a lighter supper, spoon them over rice with a little hot sauce and eat them as the main event.
The Story Behind Southern Collard Greens
Collard greens are a cornerstone of Southern cooking, with roots in African American kitchens where cooks simmered hearty greens with smoked meat and treasured the broth. That leftover liquid earned the name pot likker and was often served with cornbread for dipping.
Today collards show up at Sunday suppers, holiday tables, and New Year’s Day meals across the South, where eating greens is a tradition tied to hopes for prosperity in the year ahead. This version keeps that tradition but uses smoked turkey for a lighter, less greasy pot.
When you are ready to cook, use the recipe card below for the full ingredient list, timing, and nutrition information.
Southern Collard Greens With Smoked Turkey
Tender Southern collard greens simmered low and slow with smoked turkey, garlic, and a splash of apple cider vinegar in a rich, savory pot likker.
Ingredients
- 2 large bunches collard greens (about 2 pounds total)
- 1 smoked turkey wing (about 1 pound)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 tablespoon light brown sugar
- 1/2 teaspoon red pepper flakes
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon freshly ground black pepper
- Kosher salt, to taste
Instructions
- Fill a clean sink with cold water, swish the collard leaves around for a minute, then lift them out and drain the sink. Repeat once or twice until no grit settles at the bottom.
- Fold each leaf in half along the center rib and cut away the thick rib. Stack the leaves, roll them up, and slice into 1-inch ribbons.
- Heat the olive oil in a 6-quart Dutch oven over medium heat. Cook the onion for 5 minutes until soft and translucent, then stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and water, then add the smoked turkey wing, brown sugar, and red pepper flakes. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 30 minutes.
- Add the collard greens in handfuls, stirring each batch until it wilts so the next one fits. Cover and simmer on medium-low for 60 minutes, stirring every 15 minutes, until the greens are silky and tender. Add a splash of water if the liquid runs low.
- Lift the turkey wing onto a cutting board, pull the meat from the bones, and chop it. Discard the skin and bones and return the meat to the pot.
- Stir in the apple cider vinegar and black pepper, then add kosher salt a pinch at a time to taste. Serve hot with plenty of the pot likker.
Notes
Refrigerate leftovers in an airtight container with the pot likker for up to 4 days, and reheat to 165°F. Freeze for up to 3 months and thaw overnight in the refrigerator. A smoked ham hock (about 1 pound) can replace the turkey wing. For a vegetarian version, omit the turkey, use vegetable broth, and add 1/2 teaspoon smoked paprika and a few drops of liquid smoke.
Nutrition Information:
Yield:
8Serving Size:
1 cupAmount Per Serving: Calories: 135Total Fat: 6gSaturated Fat: 1.5gSodium: 520mgCarbohydrates: 11gFiber: 5gSugar: 3gProtein: 10g
Collard Greens Recipe FAQ
Why are my collard greens bitter?
Bitterness usually means the greens did not cook long enough or the pot lacked balance. Simmer a full 60 minutes after adding the leaves, keep the brown sugar in the broth, and finish with the apple cider vinegar.
Do you need to remove the stems from collard greens?
Remove the thick center rib from each leaf, because it stays tough even after an hour of simmering. The thinner parts near the edges of the leaf soften up just fine.
How long do collard greens take to cook?
This recipe needs about one hour and 45 minutes of cook time, including the 30-minute head start for the broth. Once the greens go into the pot, plan on 60 minutes of simmering.
Can you make collard greens ahead of time?
Yes, and they often taste even better the next day as the flavors settle. Refrigerate them for up to four days and reheat gently on the stove until they reach 165°F.
Can you freeze collard greens?
Freeze cooled greens with their pot likker in an airtight container for up to three months. Thaw them overnight in the refrigerator before reheating.
What is pot likker?
Pot likker is the flavorful broth left in the pot after greens simmer with smoked meat. Spoon it over the greens, sop it up with cornbread, or sip it from a mug.
Why This Collard Greens Recipe Works
Smoked turkey simmers in the broth for 30 minutes before the greens go in, which builds a savory base so the leaves cook in flavor instead of plain water. Low-sodium chicken broth keeps the salt in your control until the final taste.
The long 60-minute simmer breaks down the tough fibers in the collards until they turn silky and tender. Stirring every 15 minutes keeps the leaves submerged and cooking evenly.
Brown sugar and red pepper flakes balance the natural bitterness, and the apple cider vinegar stirred in at the end adds a bright finish. That final splash keeps the whole pot from tasting heavy.
Make This Collard Greens Recipe Tonight
You now have everything you need to make this collard greens recipe from start to finish, so pick up two bunches of greens and a smoked turkey wing on your next grocery run. Print the recipe card, put the pot on the stove, and let your kitchen fill with that smoky, savory smell.
Make a batch this weekend and let us know how it turned out in the comments below.
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