Select Category

Southern Collard Greens

Southern Collard Greens

  • Print


  • 1 tsp Olive oil
  • 1 1/2 cups White onions, chopped
  • 2 cloves Garlic, minced
  • 3 lbs Fresh collard greens
  • 1 lb Smoked turkey leg or wing
  • 1 1/2 cups Chicken broth
  • 1 tbsp Creole seasoning


  1. Dunk the collard greens in a bowl of water and scrub them clean, until the water runs clear.
  2. Remove the stems and slice the greens into smaller pieces.
  3. Heat oil in a large pot or Dutch oven over medium-high heat. Add the onions and garlic and cook until translucent and fragrant.
  4. Pour in the chicken broth and deglaze the pan, scraping up the brown bits from the bottom of the pot.
  5. Add the greens to the pot in batches. You’ll need to let them wilt down and stir before fitting more in.
  6. Once all the greens are in the pot, add the Creole seasoning and turkey and bring to a boil.
  7. Cover the pot, lower heat to medium and cook for 2 hours, or until the greens are soft and the turkey is tender. Stir occasionally and check the tenderness of the greens.
  8. Remove the turkey from the pot and let side until cool enough to handle. Shred the meat and stir back into the greens.


Recipe adapted from