Description
A Southern classic rooted in Georgia tradition, this recipe blends smoky meats, slow braising, and tangy vinegar to create tender, rich collard greens that belong on every Sunday table.
Ingredients
2 lbs fresh collard greens
1 smoked turkey leg
1 yellow onion, chopped
4 garlic cloves, smashed
1 tbsp apple cider vinegar
1 tsp red pepper flakes
Salt and black pepper to taste
4–5 cups stock or water
Optional: olive oil, hot sauce
Instructions
1. Clean greens thoroughly.
2. Sauté onions and garlic in a Dutch oven until translucent.
3. Add smoked turkey leg and brown slightly.
4. Pour in stock, season with salt, pepper, and red pepper flakes.
5. Bring to a boil, then reduce to simmer.
6. Add greens in batches as they wilt.
7. Cover and simmer for 75–90 minutes, stirring occasionally.
8. Add vinegar at the end for brightness.
9. Adjust seasoning and serve hot.
Notes
For vegetarian version, use smoked tempeh and vegetable stock.
Add olive oil for silkier broth.
Tastes even better the next day—store in liquid for best results.
Pairs well with cornbread, mashed potatoes, and grilled mushrooms.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Side Dish
- Method: Braising
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: collard greens, southern cooking, Sunday dinner, soul food