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Savory Southern Collard Greens Recipe Easy Homemade Comfort Food

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A comforting Southern-style collard greens recipe slow-simmered with smoked turkey or ham hocks, delivering smoky, savory, and slightly tangy flavors perfect for any occasion.

Ingredients

Scale
  • 2 pounds fresh collard greens, thoroughly washed and stems removed
  • 1 to 2 smoked turkey wings or smoked ham hocks
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth (homemade or low-sodium store-bought)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil or bacon grease
  • 1 teaspoon brown sugar (optional)

Instructions

  1. Rinse the collard greens under cold water to remove grit. Strip the leaves from the tough stems by folding each leaf in half along the stem and slicing the stem away. Stack and slice the leaves into roughly 1-inch strips. (Optional: blanch the greens in boiling water for 1 minute, then rinse with cold water for milder flavor.)
  2. Heat the olive oil or bacon grease in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced onions and cook until soft and translucent, about 5 minutes. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn.
  3. Add smoked turkey wings or ham hocks to the pot. Brown lightly on all sides for about 5 minutes to deepen the flavor.
  4. Pour in 4 cups of chicken broth, scraping the bottom to deglaze any browned bits. Bring to a boil, then reduce heat to low.
  5. Add the prepared collard greens to the pot. Stir gently to combine, cover partially, and simmer on low heat for 45 minutes to 1 hour, stirring occasionally to prevent sticking. Greens should be tender but not mushy.
  6. About 10 minutes before finishing, add apple cider vinegar, red pepper flakes (if using), salt, pepper, and brown sugar. Stir well and adjust seasoning to taste.
  7. Remove smoked meat before serving. Shred any tender meat and return it to the pot if desired. Discard bones and tough skin.
  8. Let the dish rest off the heat for 5 minutes before serving to allow flavors to settle.

Notes

If you want a vegetarian version, substitute smoked meat with smoked paprika and soy sauce, and use vegetable broth. Blanching collards before cooking reduces bitterness. Keep an eye on liquid levels and add water or broth if needed. Leftovers store well in the fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: collard greens, southern recipe, smoked turkey, comfort food, easy greens, homemade, savory, slow simmer

Find it online: https://emacrave.com/savory-southern-collard-greens-recipe-easy-homemade-comfort-food/