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Easy Southern Style Collard Greens

Southern-style collard greens slow-cooked with smoked pork, smoked turkey leg, onion, and apple cider vinegar for a tender, flavorful side dish perfect for holidays or weeknight dinners.
Southern-style collard greens slow-cooked with smoked pork, smoked turkey leg, onion, and apple cider vinegar for a tender, flavorful side dish perfect for holidays or weeknight dinners.
Heather
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Serving Size 6 servings

Ingredients

Washing the Greens

  • 1/2 cup distilled vinegar
  • 4 tablespoons kosher salt or coarse salt

Collard Greens

  • 2 to 3 pounds collard greens 2 bunches whole collard greens
  • 1 tablespoon olive oil
  • 1/2 onion, diced
  • 1 smoked turkey leg
  • 2 smoked ham hocks
  • 1/2 teaspoon red pepper flakes
  • 4-5 garlic cloves, diced
  • 4 cups chicken broth or water
  • 1 to 5 tablespoons apple cider vinegar *see notes in blog post on how much vinegar to use
  • 2 tablespoons brown sugar or granulated sugar
  • 1/2 teaspoon cayenne
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1-2 teaspoons hot sauce (optional)
  • 1 teaspoon better than bouillon, chicken flavor (optional)

Substitutions

  • 6 slices thick cut bacon *if using instead of turkey and ham hocks see note in blog post on how to incorporate

Instructions

Wash & Prep Your Greens

  • Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt. If using bunches of greens, remove the collard greens from the stems by folding the greens in half lengthwise and pulling the leaf away from the stem. Discard the stem. Drop the collard greens into the vinegar water bath and swish them around several times to help loosen up any dirt. Let them soak for 15-20 minutes, giving them a scrub and a swish midway. Remove collard greens from the sink, drain the water and refill with plain water and allow the greens to soak again. Repeat as many times as needed until the water runs clean and clear. After the final soak, drain the water, tear the greens into bite-sized pieces and set them aside.

Cook the Pork & Aromatics

  • In the largest pot you own, add olive oil, smoked turkey leg and/or ham hocks and brown with onions until onions are tender. Add in garlic and red pepper flakes, stir and cook for 1 minute until garlic is fragrant.

Add the Seasonings & Liquid

  • Add the chicken broth (or water), seasonings, salt, and sugar. Bring to a boil.

Add the Greens

  • Add the chopped collards to your pot and stir to combine. The collard greens will reduce as they cook so pack them all in the pot. If your pot isn't large enough for all of the greens at once, add half and let them cook down a bit and then add the second half.

Simmer Low & Slow

  • Cover and cook over medium low heat for 1.5 to 2 hours, stirring occasionally, until greens are tender. It's very hard to over-cook collards but everyone is different and you may like yours more done or less done so give them a taste around the one hour mark to see where you stand with the texture.

Shred the Meat

  • Using tongs or two forks (we are real fancy HERE!), remove the turkey leg and ham hocks and shred the meat. Return the meat to the pot and stir to combine.

Finish With Vinegar

  • Stir in a splash of apple cider vinegar at the end to brighten it all up and adjust as needed. I find if I am not 100% happy with the greens, adding more vinegar will take it to 100% happiness.. but that is just me :)

Taste & Adjust

  • Adjust your seasonings and add any extra salt, pepper, or hot sauce to taste.

Notes

Tips for Perfect Collard Greens

    • Wash. The. Greens.
      Seriously, wash them well. Grit loves to hide in those leafy folds. Rinse, soak, repeat until the water runs clear.
    • Remove the stems.
      The big, tough center stems don’t break down well and can make your greens feel stringy. Slice ’em out and toss ’em.
    • Low and slow wins the race.
      Collards need time to break down and soak up all that smoky, savory goodness. Don’t rush it.. this is Southern cooking, not fast food.
    • Taste the pot liquor.
      That rich, flavorful broth left in the bottom of the pot? That’s called “pot liquor” and it’s liquid gold. Dip your cornbread in it. Trust me.
    • Add vinegar to taste.
      Start small, then build.. 1 tablespoon for mild, 3–5 if you like that bold, tangy bite (like I do!).
    • Make it ahead.
      Collard greens only get better after a day in the fridge. Make ’em the night before your big meal and thank yourself later.