Collard Greens
Tender, slow-simmered collard greens infused with smoky, savory depth. This Southern classic cooks low and slow until the leaves are silky and the potlikker is rich and deeply flavorful. Perfect as a side dish for barbecue, fried chicken, or a soul food spread.
For 4 servings
- prep · ~10 min
Prep the collard greens.
Wash the collard leaves thoroughly. Strip the tough stems from the center of each leaf. Stack several leaves, roll tightly into a cigar shape, and slice crosswise into thin ribbons. Set aside.
TIPDon't discard the stems — chop them finely and add to soups or quick pickles for zero-waste cooking. - saute · ~8 min
Sauté the aromatics.
1.Heat the oil in a large pot over medium heat.2.Add the diced onion and cook until translucent and edges start to brown (5-7 min).3.Add the minced garlic and red pepper flakes and cook until fragrant (1 min). - simmer · ~125 min
Simmer the greens with smoked turkey.
1.Add the water, smoked turkey wing, salt, and pepper to the pot. Bring to a boil.2.Gradually add the collard ribbons in handfuls, stirring as they wilt to fit into the pot.3.Reduce heat to low, cover, and simmer until greens are very tender (2 to 2½ hours). Stir occasionally and add a splash more water if the pot gets dry.TIPLow and slow is the secret — don't rush. The greens should be silky and the liquid reduced to a rich, concentrated potlikker. - prep · ~5 min
Remove and shred the smoked turkey.
1.Using tongs, transfer the smoked turkey wing from the pot to a cutting board.2.When cool enough to handle, discard skin and bones. Shred the meat finely.3.Return the shredded meat to the pot and stir into the greens. - mix · ~1 min
Finish with vinegar and adjust seasoning.
Stir in the apple cider vinegar. Taste the potlikker and adjust salt and pepper if needed.
TIPThe vinegar brightens the whole dish — don't skip it. A dash of hot sauce at the table also works beautifully. - serve
Serve the collard greens hot.
Spoon into bowls, making sure each serving gets plenty of potlikker. Serve alongside your main dish.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash collards in several changes of cold water to remove all grit from the crinkly leaves.
- 2Rolling the stacked leaves into a tight cigar before slicing ensures clean, uniform ribbons.
- 3Low and slow simmering (2+ hours) is essential; the greens should be silky, never crunchy or bitter.
- 4Smoked turkey wing adds deep smoky flavor without being overly fatty—perfect for a leaner potlikker.
- 5Taste the potlikker before adding more salt; smoked meats can be quite salty on their own.
- 6Let the collards cool in their cooking liquid; they taste even better the next day as flavors meld.
- 7Store leftover collards and potlikker together in the fridge for up to 5 days, or freeze for 3 months.
Adapt it for your goals.
Vegetarian
Replace the smoked turkey wing with 1 tablespoon of liquid smoke and 1-2 cups of vegetable broth. Sauté 2 cups of sliced mushrooms along with the onion for added umami. This version is hearty and deeply savory without any meat.
spicySpicy
Double or triple the red pepper flakes, or add a sliced habanero or serrano chili during the sauté step for a fiery kick. Perfect for those who love heat in their soul food.
pork filledPork-filled
Use a smoked ham hock or smoked neck bones instead of turkey wing for a more traditional, intensely porky flavor. The rendered pork fat adds richness to the potlikker.
low sodiumLow-sodium
Use an unsmoked turkey drumstick or omit the smoked meat entirely, relying on smoked paprika and a splash of tamari (low-sodium soy sauce) for flavor. Control salt added at the table.
one pot mealOne-pot meal
Add 1 cup of dried black-eyed peas or field peas to the pot along with the water. They will cook alongside the greens, absorbing the potlikker for a complete Southern stew.
Why this is on our healthy list.
Excellent Source of Vitamin K
Collard greens are packed with vitamin K, essential for blood clotting and bone health. A single serving provides well over the daily recommended intake.
High in Dietary Fiber
With over 5 grams of fiber per cooked cup, collard greens support digestive health, help regulate blood sugar, and promote satiety.
Rich in Antioxidants
Collard greens contain high levels of vitamins A and C, as well as sulforaphane and kaempferol, which help protect cells from oxidative stress.
Lean Protein from Smoked Turkey
Smoked turkey wing provides lean protein with less saturated fat than traditional ham hocks, making this dish a lighter source of smoky flavor.
Low in Calories, High in Nutrients
A generous serving of collard greens with potlikker is very low in calories yet dense with vitamins, minerals, and water—perfect for weight management.
Frequently asked questions
Yes, but they will be more watery and lack the texture of fresh. Thaw and drain them first, then reduce the added water by about half.
