Rating: 4.83 stars
441 Ratings
  • 5 star values: 382
  • 4 star values: 49
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3

A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes.

Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a large pot over medium heat. Add garlic, and gently saute until light brown. Pour in the chicken stock, and add the turkey leg. Cover the pot, and simmer for 30 minutes.

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  • Add the collard greens to the cooking pot, and turn the heat up to medium-high. Let the greens cook down for about 45 minutes, stirring occasionally.

  • Reduce heat to medium, and season with salt and pepper to taste. Continue to cook until the greens are tender and dark green, 45 to 60 minutes. Drain greens, reserving liquid. Mix in red pepper flakes if desired. Use liquid to reheat leftovers.

Nutrition Facts

142 calories; protein 9.6g; carbohydrates 10.6g; fat 7.9g; cholesterol 22.7mg; sodium 688.7mg. Full Nutrition
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Reviews (350)

Most helpful positive review

Rating: 5 stars
11/25/2006
I'm an African American from the South, so I needed a collard green recipe that would not disappoint at the Thanksgiving table. This one was a hit and was very easy to prepare. Everyone loved them and made sure to take some to go. They were very well seasoned with the chicken broth, turkey leg and garlic. Only difference is that we bought the pre-washed Wal-Mart bags of collard greens, but still cooked them for the time outlined in this recipe. We used 4 bags with this recipe. Next time we can probably cut back and only use 3, because it made a whole lot. Read More
(569)

Most helpful critical review

Rating: 1 stars
09/21/2011
The amount of chicken stock was not enough for the medium high heat simmering for 45 minutes and I burnt the greens. Either simmer on low the whole time or add a LOT more fluids. Read More
(10)
441 Ratings
  • 5 star values: 382
  • 4 star values: 49
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
11/25/2006
I'm an African American from the South, so I needed a collard green recipe that would not disappoint at the Thanksgiving table. This one was a hit and was very easy to prepare. Everyone loved them and made sure to take some to go. They were very well seasoned with the chicken broth, turkey leg and garlic. Only difference is that we bought the pre-washed Wal-Mart bags of collard greens, but still cooked them for the time outlined in this recipe. We used 4 bags with this recipe. Next time we can probably cut back and only use 3, because it made a whole lot. Read More
(569)
Rating: 5 stars
09/29/2006
I tried these about 2 months ago which was my first time ever making collard greens. Let me tell you something them were the BEST collard greens I have ever taste! OMG they were sooooooo GOOD and flavorful. My entire family LOVED them and being in a black family collard greens are traditional at the dinner table. All you need to do is follow the recipe. That's it! The only thing I did different was cook them a little longer. Either or they were FABULOUS!!! Read More
(275)
Rating: 5 stars
11/26/2007
Anadri, thank you so much for this recipe! My mother had doubts that I could make some decent collard greens for the Thanksgiving table, but I reassured her that even though I had never attempted to cook my own, she would love mine! I was going to use a hamhock, but I waited until the last minute to shop (Thanksgiving Eve) and the grocery store was out of them! I hoped and prayed that smoked turkey legs wouldn't compromise flavor. Boy, was I jumping for joy when I tasted my collard greens while they were cooking! I made sure to clean them very thoroughly (rinsed them 3 times in cold water). Removed the stems, and ripped the leaves into smaller pieces with my hands. The chicken stock, onion (I added 1 small onion), and garlic added so much flavor! I think the key to making some good collards is to wash them thoroughly and to cook them through until they are tender. Don't hesitate to cook them a bit longer! You want them to have the same texture as barely wilted spinach- but let's face it, collards have so much more flavor :) Thanks for being a godsend! Mom and family had high praises. We dunked our breadrolls and cornbread in the delicious broth :9 Yum! * Prior to serving, I took the legs out, chopped into smaller pieces, and checked thoroughly for any loose pieces of cartilage in the greens. Read More
(222)
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Rating: 5 stars
11/11/2006
These are the best the same way I always cook mine. Of course being southern, we sometimes add fat back or bacon for flavoring also. Also if you find you greens with just a little bitter taste, I learned this trick from my granmother add about1 TBSP honey, srupor brown sugar. People who usually complain about the bitterness witll eat it when I add the sweet. Thanks... Read More
(99)
Rating: 5 stars
07/11/2007
Anadri, your recipe is terrific - thanks so much for sharing it. My boyfriend claimed his "Momma's" greens are the best, but after 3 full servings he had nothing to say but refilling his bowl with more. Thanks for helping me shut him AND his Momma up. :) Read More
(72)
Rating: 5 stars
10/26/2003
Absolutely delicious and yes, tasty! Cooking these greens in a mixture of chicken broth and smoked turkey promotes and outstanding and flavorful combination. Of course, I added my own touch somewhat by cooking the greens with a finely chopped small onion and replaced seasoning salt for regular salt. We'll enjoy this recipe forever! Read More
(63)
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Rating: 5 stars
11/29/2010
great recipe. I would add a couple of things. One, adding sugar cuts the bitterness. Don't add more than a couple of tsp because you don't want the greens to taste sweet. Two, I add a couple of tablespoons of vinegar. I use rice vinegar but I don't think it makes a difference. Three, experiment with seasonings. I add garlic, onion powder, season salt, and others that I have experimented with over the years. The red pepper flakes are definitely a must but should be added maybe a half hour before cooking is complete. Last, try experimenting with different smoked meats. I've found that a combination of smoked turkey and smoked pork takes my greens over the edge. I have sliced fresh tomato handy for folks to cut up in their greens and a little pepper soaked vinegar. Been making greens this way for years. Never had one complaint and I am always asked to cook the greens at every occasion. Experiment and find combinations that you and your family will love Read More
(56)
Rating: 5 stars
07/24/2003
This is very similiar to the way I've always made collard greens. I usually use fresh garlic, but I took a shortcut the other night and used canned roasted garlic chicken stock and surprisingly the greens turned out even better! Used a splash of cayenne pepper instead of the red chile flakes and served with hot sauce. Very good! (Forgot to mention I added an onion to the chicken stock as well) Read More
(55)
Rating: 5 stars
01/16/2005
I have never made greens before and I looked at over a dozen recipies and called several people. I finally choose this recipe and it worked out great. My friend from Alabama even loved them. Read More
(32)
Rating: 1 stars
09/21/2011
The amount of chicken stock was not enough for the medium high heat simmering for 45 minutes and I burnt the greens. Either simmer on low the whole time or add a LOT more fluids. Read More
(10)