Name: Southern Collard Greens Recipe
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Southern
Ingredients: 2 bunches fresh collard greens, cleaned and chopped; 1/2 cup white distilled vinegar; 3 tablespoons salt; 1 tablespoon extra virgin olive oil; ½ cup finely diced onions; 1 tablespoon minced garlic; ½ teaspoon red pepper flakes; Applewood smoked salt & black pepper, to season; 4-5 cups chicken broth (can replace 1 cup with water if desired); 1 fully-cooked smoked turkey leg or wing (about 13 oz); 1 tablespoon white distilled vinegar

If you’ve ever wondered how to make the ultimate comfort food side that’s both hearty and full of soul, this Southern Collard Greens Recipe is exactly what you need. I absolutely love this recipe because it brings those deep, smoky, tangy flavors together in a way that hits all the right notes. When I first tried it, I was hooked—my family goes crazy for these greens at every meal! Keep reading and I’ll share all my tips and tricks so you can nail this classic Southern dish in your own kitchen.

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Why You’ll Love This Recipe

Authentic Southern Flavors: The smoked turkey leg and vinegar balance create that classic tang with a smoky depth you won’t forget.
Easy and Accessible Ingredients: Nothing fancy or hard to find—just everyday pantry staples and fresh collards.
Perfectly Tender Greens: Slow-cooked until soft but still vibrant, avoiding that mushy texture many struggle with.
Versatile Side Dish: Pairs wonderfully with everything from barbecue to fried chicken, making your meals irresistible.

A white bowl filled with creamy mashed potatoes, smooth and lightly textured, with a melting square of butter resting in the center. There are small green herb bits sprinkled evenly over the top. The bowl is on a white marbled surface with a small white bowl containing chopped herbs slightly above and to the left, and part of a wooden board with butter in a white ramekin to the upper right. A silver spoon lies near the bottom right, and a white cloth is casually placed near the bottom left. Photo taken with an iphone --ar 2:3 --v 7 - Southern Collard Greens, Southern Collard Greens Recipe, easy Southern greens, smoky collard greens, soul food side dishes

Ingredients You’ll Need

This Southern Collard Greens Recipe comes alive with just a handful of well-chosen ingredients. You’ll want to grab fresh, tender collards and a smoky meat to infuse the broth, plus those little flavor boosters like garlic and onion that round everything out.

Flat lay of fresh collard greens leaves neatly stacked, a whole smoked turkey leg with rich mahogany skin, a small white bowl of finely diced white onions, a small white bowl of minced garlic cloves, a small white bowl holding coarse red pepper flakes, a cluster of whole uncracked brown eggs, a small white bowl filled with clear chicken broth, a small white bowl of extra virgin olive oil with golden hue, a small white bowl of white distilled vinegar, a small mound of coarse sea salt sprinkled with black pepper, all arranged symmetrically and balanced on a clean white ceramic plate and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Southern Collard Greens, Southern Collard Greens Recipe, easy Southern greens, smoky collard greens, soul food side dishes

White Distilled Vinegar: Adds that signature tangy kick that brightens the dish and balances the richness.
Salt: Essential for seasoning throughout the cooking process to draw out the greens’ natural flavors.
Fresh Collard Greens: Go for two bunches of fresh greens; look for dark green leaves without blemishes.
Extra Virgin Olive Oil: Just a little to soften the onions and garlic without overpowering.
Onions: Finely diced to melt into the broth, providing sweetness and depth.
Garlic: Minced fresh garlic packs that classic punch.
Red Pepper Flakes: Adds a subtle heat—feel free to adjust to your spice preference.
Chicken Broth: The cooking liquid for your greens; I sometimes swap a cup with water if I want a lighter taste.
Fully-Cooked Smoked Turkey Leg or Wing: This is the star for smoky flavor; about 13 oz works perfectly.
Applewood Smoked Salt & Black Pepper: Use these at the end for seasoning to taste—great for layering smoky, peppery notes.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Southern Collard Greens Recipe is. You can tweak it to fit your taste or dietary preferences without sacrificing any of that deep, comforting flavor. Here are a few ways I’ve customized it over time that you might enjoy trying too.

Vegetarian Variation: I swap the smoked turkey for smoked paprika and an extra splash of vinegar, plus vegetable broth for a satisfying meatless version.
Mild Heat Adjustment: If you prefer less spice, reduce or omit the red pepper flakes; when I serve kids, this tip keeps them happy without losing flavor.
Spicy Kick: Sometimes I add a diced jalapeño or a dash more red pepper flakes when I want the dish to have that extra zip.
Using Ham Hocks: If smoked turkey isn’t your thing, swapping in smoked ham hocks works wonderfully for that classic Southern flavor profile.

How to Make Southern Collard Greens Recipe

Step 1: Prep Your Collard Greens

Start by rinsing your collards thoroughly—these leaves can be sandy, so I always give them multiple drinks of water. Then, strip the thick stems from each leaf and discard them or save for stock. Chop the leaves into bite-sized pieces. This prep takes some time (plan about 20 minutes), but you’ll find it’s worth it for those tender, easy-to-eat greens.

Step 2: Sauté Aromatics and Build Flavor

Heat your extra virgin olive oil in a large pot over medium heat, then sauté the finely diced onions until soft and translucent—about 4 to 5 minutes. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant. This step is where your kitchen starts to smell amazing and sets the stage for the rest of the recipe.

Step 3: Add Broth, Vinegar, and Smoked Turkey

Pour in the chicken broth along with a good splash (1/2 cup) of vinegar. Nestle in the smoked turkey leg or wing, and bring everything to a simmer. This combination is the heart of the Southern Collard Greens Recipe—the broth infuses those greens with smoky richness and tangy brightness.

Step 4: Simmer Till Tender and Flavorful

Add your chopped collard greens in batches, letting each batch wilt slightly before adding the next. Cover the pot partially and reduce the heat to maintain a simmer. Cook gently for about 1 hour, stirring occasionally. This slow simmer is what turns those bright greens into tender, flavorsome goodness that I know you’ll love.

Step 5: Season and Finish Strong

Before serving, stir in the last tablespoon of vinegar, then season generously with applewood smoked salt and black pepper to taste. Don’t be shy here—seasoning at the end really brings out those beautiful, balanced flavors. Remove the turkey to shred the meat back into the pot if you like, or serve it on the side for some extra protein.

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Pro Tips for Making Southern Collard Greens Recipe

Thoroughly Rinse Greens: I learned the hard way—clean collards make all the difference to avoid gritty bites.
Add Vinegar Gradually: I add vinegar in two parts to build brightness without overwhelming the dish.
Cook Low and Slow: Patience is key—slow simmering breaks down those tough greens perfectly.
Use Fully Cooked Smoked Turkey: This boosts smoky flavor without lengthy cooking, making the process easier.

How to Serve Southern Collard Greens Recipe

A white bowl filled with smooth mashed potatoes, swirled to create soft waves on the top layer, with a melting pat of pale yellow butter sitting in the center. Small green herb leaves are scattered over the surface, adding texture and color contrast to the creamy light beige potatoes. The bowl rests on a white marbled surface, and a silver spoon sticks into the mashed potatoes at the bowl's edge, slightly hidden. In the background, a small white bowl with green herbs is blurred out. Photo taken with an iphone --ar 2:3 --v 7 - Southern Collard Greens, Southern Collard Greens Recipe, easy Southern greens, smoky collard greens, soul food side dishes

Garnishes

When I serve these collards, I like to sprinkle a little extra applewood smoked salt on top or a pinch of crushed red pepper flakes for a fresh pop of flavor. Sometimes, a drizzle of good olive oil right before serving adds a silky finish that everyone notices.

Side Dishes

My go-to pairing is always some crispy fried chicken or slow-smoked pulled pork. The collard greens balance out rich, meaty mains beautifully. I’ve also enjoyed them alongside baked mac and cheese and cornbread—it’s the ultimate Southern comfort plate in my book.

Creative Ways to Present

For special occasions, I like to serve the collards in small ramekins topped with a shredded smoked turkey wing for a rustic and elegant touch. Another fun idea is to layer them in a cast iron skillet with a sprinkle of sharp cheese melted on top—the contrast of smoky greens and melted cheese is a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I always store leftover collard greens in an airtight container in the fridge where they keep beautifully for about 4-5 days. The flavor actually deepens overnight, so if you make this ahead it tastes even better the next day.

Freezing

I’ve frozen collard greens successfully in freezer-safe bags. Just cool completely, then freeze for up to 3 months. When thawed, the texture softens a bit, so I recommend warming them gently on the stove with a splash of broth to rehydrate.

Reheating

Reheat your leftovers slowly on the stove over low heat, stirring occasionally. Adding a little broth or water helps bring back that fresh-from-the-pot texture and keeps the greens from drying out.

FAQs

Can I make Southern Collard Greens Recipe without smoked turkey?

Absolutely! If smoked turkey isn’t available, you can substitute smoked ham hocks or use smoked paprika for flavor without meat. Vegetable broth and added seasonings can also help maintain that smoky, savory taste.
How do I avoid bitter collard greens?

Rinsing the greens thoroughly and removing thick stems helps, but cooking them low and slow with vinegar and salt really mellows any bitterness out. Also, avoid overcooking with high heat, which can toughen them.
Can I use frozen collard greens in this recipe?

Yes, though fresh collards taste best. If using frozen, thaw completely and drain excess water beforehand. You might want to reduce the broth slightly since frozen greens release more moisture.
Why is vinegar added twice in the recipe?

Adding vinegar twice layers the acidity throughout cooking. The first addition helps tenderize the greens and infuse flavor while simmering, and the second brightens the finished dish for a balanced tang.

Final Thoughts

This Southern Collard Greens Recipe is one of those dishes that feels like a warm hug on a plate. It’s comforting, flavorful, and surprisingly easy to pull together once you know the little tricks I’ve shared. Whether you’re cooking for a family dinner or just looking to bring a taste of the South into your home, I promise you’ll enjoy every bite—and keep coming back for more. Give it a try, and I can’t wait to hear how it turns out for you!