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Homemade Southern Collard Greens

Nothing says Southern comfort food like a big bowl of homemade collard greens. This classic dish has been a staple in southern cuisine for centuries, and for good reason. Not only are collard greens packed with flavor, but they are also incredibly nutritious. Plus, the pot likker – the highly concentrated broth that comes from cooking the greens – is known as a cure-all among southern grandmothers.
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Ingredients
  

Collard Green Wash Solution

  • 1 ½ cup White distilled vinegar
  • 3 Tbsp Salt

Southern Collard Greens

  • 3-4 bunches Fresh collard greens 3 to 4 pounds
  • 1/2 pound Smokey bacon diced
  • 1 onion Diced
  • 1 tbsp Avocado oil
  • 6 cloves Garlic minced
  • 1 Fully cooked smoked turkey leg or wing (about 13 oz) You can substitute smoked pork
  • 1 tsp Red pepper flakes
  • 1/4 cup Brown sugar
  • 1/3 cup Apple cider vinegar
  • Hot sauce quite a few dashes
  • 2 tsp Worcerchire sauce
  • 1 tsp Freshly ground pepper
  • 3 -4 four cups stock for each pound of collard greens, collard green stock or chicken stock I like a lot of pot likker in my green you can use less if you do not
  • Collard green stock This is my recipe for collard green stock

Instructions
 

  • Prep The Collard Greens
  • Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt.
  • Remove the collard greens from the steams by folding them in half lengthwise and pulling the leaf away from the stem. (discard the stem or use them to make collard green stock)
  • Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt.
  • Remove the greens and drain the water, rinse your sink, and fill it with fresh water, and wash the greens again. You can repeat this as many times as needed to ensure your greens are clean.
  • Tear the greens into bite-sized pieces and set them aside.

Cook The Greens

  • In a large pot cook the bacon, add the avocado oil if needed, add the onions and cook until tender.
  • Add garlic and red pepper flakes and cook until garlic is fragrant.
  • Add everything except the collard greens and bring to a boil.
  • Turn the heat to a simmer, cover, and simmer for 45 minutes, this gives the smoked turkey time to cook and soften. I only cook my collard green for 45 minutes, if you prefer a more cooked collard green then you can add them now.
  • After 45 minutes add the greens and simmer for 45 minutes.
  • About 10 minutes before this time is up remove the smoked turkey and let it cool, so you can remove it from the bone, chop it up and return it to the greens.
  • Once the time is up, add the smoked turkey back and add kosher salt about 1 tsp. Taste and add more salt if needed.
  • Serve with vinegar and hot sauce at the table.
Tried this recipe?Let us know how it was!