Tasty Collard Greens

250 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
ANADRI
Recipe by  ANADRI

“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.”

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Ingredients

Adjust Servings

Original recipe yields 10 servings

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Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (250)

Rate This Recipe
DAUGHTERD
451

DAUGHTERD

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.

CHAY
225

CHAY

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!!!

Baybee Caix
187

Baybee Caix

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.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 142 cal
  • 7%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 9.6 g
  • 19%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 689 mg
  • 28%

Based on a 2,000 calorie diet

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