These authentic Soul Food Collard Greens are braised in a savory meat flavored and perfectly spiced pot liquor resulting in an amazing tender silky texture.
1 1/2 lbs extra large smoked turkey wings, legs, necks or ham hock (Make they are meaty)
2 tsp chicken bouillon (like Better Than Bouillon)
2 tbsp sugar (can be granulated or brown sugar)
1 tbsp bacon grease
1 tbsp seasoned salt (such as Lawry's)
2 tsp worcheshire sauce
2 tsp apple cider vinegar
1 tsp crushed red pepper flakes (you can go down on this to 1/2 teaspoon if you like less heat.)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 cup finely chopped onion
Categories
Side Dish
Cuisine
soul food
Southern
Steps
Start by pulling and tearing greens away from the stems. Take a hand full of greens, roll them up tightly lengthwise like a cigar. Cut them crosswise into 1/2-1 inch thick strips based on your preference of size. Smaller strips cook faster than bigger strips. We personally remove the stems but this is a personal decision.
Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with lukewarm water until water becomes clear then drain water, fill up again and repeat.
Then rinse the smoked turkey or smoked ham hock very well then add to a large pot along with enough water (about 10 cups) to fully submerge the smoked meat then add in chicken bouillon and bring to a boil at medium-high heat, then reduce the heat to low, cover and cook at a gentle simmer until the smoked meat is nearly tender, about 45 minutes. Once time is up, stick a fork in the center of the meat and twist to see if it is tender. It should be ready to flake.
Once smoked meat is almost tender, add greens, about 4 additional cups of water or enough to just barely cover greens to the pot as well as the rest of the ingredients to the pot. This will become your pot likker.
Bring the heat back up to a boil then reduce heat to about medium or medium-low, and cook while partially covered for at least 2 hours or until completely tender. You are looking for the meat to be falling off the bone and most of the water evaporating leaving just a super concentrated flavorful pot likker. Taste the potlikker and see if it hits like you want it to. Most water should have evaporated by this point just having enough to barely cover the greens. Then serve it up boos!
Nutitrion
Serving Size: 1 serving
Calories: 88 kcal
Carbohydrates: 4 g
Protein: 5 g
Fat: 6 g
Saturated Fat: 2 g
Cholesterol: 19 mg
Sodium: 936 mg
Sugar: 3 g
Reviews
David on 2025-09-20 (5 stars): Wow - the best collards I have ever had. Thank you for this recipe. I used smoked turkey wings and made a huge batch,
Russ on 2025-09-10 (5 stars): I use smoked pork neck bones. Simmered an hour or so, Meat picked and water saved for the pot. I chop the stems which add flavor and a little crunch-even after two hours simmered. Cornbread, needs real butter and molasses.
sid Villavicencio on 2025-08-24 (5 stars): ABSOLUTELY PHENOMENAL!! I am a huge fan of collard greens, and since moving to the bible belt I knew I wanted to try my hand at making them. I followed the recipe as written, but did increase the quantity of the seasonings and vinegar where I prefer heavily seasoned vinegary greens. Instead of chicken bullion I used ham better than bullion, and I added one jalapeño for some extra kick.
Key Willi on 2025-08-17 (5 stars): This one does it for me - I have had ladies who have been cooking greens since 8yrs old, (no offense to them) but this recipe is my go to! It is perfect, reminds me of my grandma's cooking. Straight from the roots of the SOUTH!
Andrea on 2025-08-11 (5 stars): Been using this recipe since Thanksgiving 2023 and they are the best I've ever had! Thanks so much!
Aisha on 2025-07-16 (5 stars): This was amazing thank you!
Kat on 2025-07-06 (5 stars): I’m a deep southern girl, born and raised, and I’m going to grab your shoulders when I tell you this——trust me when I say these are the best d*mn collards I’ve ever had in my life. My grandmother might rise from the dead to come find me with a switch in her hand after saying that, but I mean it. And they’re even better the next day. I’m gona start referring to the pot likker as “holy water” each time I make this!
