These Southern collard greens are slow-cooked until tender and full of rich, savory flavor. Red and yellow bell peppers add a beautiful pop of color and a touch of sweetness, making this classic Southern side dish just as inviting to look at as it is delicious to eat.
Ingredients
- 2 large bunches fresh collard greens
- 1 smoked turkey leg or smoked turkey wing
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- ½ red bell pepper, chopped
- ½ yellow bell pepper, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, or to taste
- 1 teaspoon sugar, optional
- 1 tablespoon butter
- Hot sauce, optional, for serving
Directions
- Wash the collard greens thoroughly to remove any dirt or grit. Remove the tough center stems, then stack the leaves, roll them up, and cut them into bite-sized strips.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, red bell pepper, and yellow bell pepper. Cook for about 4–5 minutes, until they begin to soften.
- Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
- Add the smoked turkey leg or wing and pour in the chicken broth. Stir in the apple cider vinegar, seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, crushed red pepper flakes, and sugar if using.
- Bring the broth to a gentle boil, then reduce the heat. Cover and simmer the smoked turkey for about 30 minutes to allow the flavor to develop.
- Add the collard greens to the pot a few handfuls at a time, stirring as they wilt down. Once all the greens have been added, cover the pot and simmer over low heat for about 45–60 minutes, or until the greens are tender.
- Remove the smoked turkey from the pot. Carefully remove the meat from the bone, shred it into bite-sized pieces, and discard the skin and bones.
- Return the smoked turkey meat to the pot and stir it into the greens. Add the butter and taste the broth. Adjust the seasoning if needed.
- Simmer uncovered for another 5–10 minutes, allowing the greens and colorful peppers to soak up the flavorful pot liquor.
- Serve warm with some of the pot liquor spooned over the greens. Add hot sauce or a splash of apple cider vinegar if desired.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: About 1 hour 50 minutes
- Servings: 6–8
Pansy’s Tips
Wash your collard greens really well before cooking because fresh greens can hold dirt and grit between the leaves. I like removing the thick stems and cutting the greens into strips so they cook evenly and become nice and tender.
The smoked turkey gives the greens that rich Southern flavor without needing pork. Let the turkey simmer in the seasoned broth before adding the greens so the broth has time to develop plenty of flavor.
Don’t leave out the red and yellow bell peppers. They add a little sweetness and give the finished greens a beautiful pop of color. For even more flavor, add a splash of apple cider vinegar or your favorite hot sauce just before serving.
And don’t throw away that flavorful pot liquor at the bottom of the pot—it’s one of the best parts! Spoon a little over each serving or enjoy it with a piece of warm cornbread.
Serving & Storage
Serve Pansy’s Southern Collard Greens warm with cornbread, fried chicken, baked macaroni and cheese, fried catfish, or your favorite Southern comfort-food meal. Spoon a little of the flavorful pot liquor over the greens before serving, and offer hot sauce or apple cider vinegar on the side if desired.
Store leftover collard greens and their pot liquor in an airtight container in the refrigerator for up to 3–4 days. Reheat them gently on the stovetop over medium-low heat or in the microwave until thoroughly heated. The greens often taste even better the next day after the seasonings have had more time to blend together.