These Southern Collard Greens are simmered in a flavorful chicken broth with smoked turkey necks. They’re perfect for Thanksgiving or any day of the week!
It’s that time of year guys… Thanksgiving! I can’t believe it’s already here can you? Wow, 2020 is almost here… let that sink in. Anyway, since the holidays are near I figured I go ahead and share my Southern Collard Green Recipe with you guys so that you can bring to Thanksgiving or Christmas Dinner and impress your family.
Honestly, I learned how to start cooking at a very young age because I was always a curious kid who asked a ton of questions. Collard Greens were one of the things that I learned how to make many many years ago. Now over time I have tested so many different recipes and versions of collards and I finally found one that works and tastes amazing every time!
Some people prefer to cook theirs with ham hocks or something along those lines but I personally only use smoked turkey necks or sometimes smoked turkey wings. Smoked turkey necks are not only delicious, but they are also lower in fat than pork. How amazing is that?
WHAT ARE COLLARD GREENS?
Collard greens are similar to kale, but with much larger leaves, and a milder flavor. They must be cooked as they are too tough to eat raw. Typical ingredients for the best Southern Collard Greens include onion, garlic and some sort of smoked meat to help create that rich flavor. Collard greens are inexpensive, packed with nutrition, and pretty tasty, of course! They are packed with vitamins, rich in antioxidants and have anti-cancer effects.
HOW DO I CLEAN COLLARD GREENS?
Fill up the kitchen sink or large bowl with cold water. Add about 1 tablespoon of baking soda, and add the collard greens to the water. Move them around so that the sand and dirt can settle to the bottom of the sink or bowl. Drain the water and rinse each leaf under cold water thoroughly. If using bagged collards that are pre cut and washed to give them a quick rinse just in case!
HOW LONG SHOULD I COOK COLLARD GREENS?
Most leafy greens don’t take too long to cook, but collard greens are an exception to this rule. Collards may seem soft enough to eat after about 20-30 minutes or so but trust me, let those babies cook for at least 2 hours. The texture and flavor after cooking for a longer period of time is incredible. Thank me later!
Southern Collard Greens
- 1½ Tablespoons Butter
- ½ Tablespoon Canola oil, as needed
- 3-4 Smoked Turkey Necks
- 2 lbs Fresh Collard Greens (Can also use pre cut, pre washed collard greens in the bag)
- 1 Medium Yellow onion, chopped
- 4 Cloves Garlic, minced
- 1½ Cups Chicken stock, add more as needed
- 2-3 Splashes Hot sauce
- Kosher salt and pepper, as needed
- Garlic powder, as needed
- ½ Tablespoon Crushed red pepper flakes, as needed
- 1 Tablespoon Paprika, as needed
- Wash greens and using a sharp knife, cut out the stem and discard. Chop leaves into 2 inch squares.
- Add butter, canola oil, onions, garlic and crushed red pepper. Cook until onions are translucent and garlic is fragrant.
- Add in smoked turkey necks, collards, garlic powder, paprika, pepper, salt (small amount in the beginning).
- Add a little chicken stock, cover and cook on low for about 2 hours at a minimum. Half way through add in hot sauce and adjust seasonings if necessary.
- Season to taste. Enjoy!