Soul Food · Recipe
Collard Greens Recipe (Southern, Smoky, Low & Slow)
Soul FoodThis collard greens recipe is the low-and-slow Southern classic: dark leafy greens simmered for the better part of two hours in a smoky broth called pot likker, until every leaf turns silky and the liquid itself becomes something worth spooning over cornbread. It's one of the cornerstones of soul food cooking, and it rewards patience more than effort — once the pot's going, it mostly takes care of itself.
The smoky depth here comes from a simmered smoked turkey wing (ham hock works too, if that's easier to find), balanced with a splash of apple cider vinegar and a pinch of red pepper flakes for a little heat. Don't skip the cornbread on the side — you'll want it for the pot likker.
Why you'll love this recipe
- One pot, mostly hands-off simmering for almost two hours.
- The smoky pot likker is arguably better than the greens themselves.
- Easy to make ahead — it reheats beautifully the next day.
- A true soul food staple, built for Sunday dinner or any night of the week.
Ingredients
- 1 smoked turkey wing (or ham hock)
- 6 cups chicken broth or water
- 1 yellow onion, chopped
- 3 lb collard greens, stemmed and chopped
- 1 tbsp apple cider vinegar
- ½ tsp red pepper flakes
Step-by-step
- Combine the smoked turkey wing, broth, and onion in a large pot. Bring to a boil, then reduce to a simmer and cook uncovered for 30 minutes to build a smoky base.
- Add the collard greens in batches, letting each addition wilt down before adding more — they’ll seem like too much at first, but they shrink dramatically.
- Stir in the vinegar and red pepper flakes. Reduce heat to low, cover, and simmer for 45–60 minutes, stirring occasionally, until the greens are completely tender, not just wilted.
- Remove the turkey wing, pull off the meat, and stir it back into the pot. Discard the skin and bone.
- Taste the pot likker and adjust the salt and vinegar to your liking before serving — the balance of smoky, sour, and a little heat is the whole point.
Substitutions & swaps
No specialty ingredient should be the reason this recipe doesn't make it to your table. Here's how to adapt it with what you have:
Easy Soul Food, Anywhere
Loved this recipe? It's one of 10 in Easy Soul Food, Anywhere — every recipe comes with a tested Kantan Swap for any ingredient you can't find nearby.
Get the cookbook →Frequently asked questions
How long does it take to cook collard greens tender?
Plan on 45 to 60 minutes of simmering once the greens are in the pot, after a 30-minute smoky broth base. Collards need real time to break down — rushing it leaves them tough.
What is pot likker?
It’s the smoky, seasoned cooking liquid left behind after simmering greens with smoked meat. Traditionally sopped up with cornbread — don’t pour it out.
Can I make collard greens without meat?
Yes — use vegetable broth and stir in about 1 teaspoon of smoked paprika to bring back the smoky depth the meat would normally add.
What’s the difference between collard greens and kale?
Collards have a broader, sturdier leaf and a milder, slightly sweeter flavor than kale. They can be swapped for each other, but kale cooks faster.
Can you freeze cooked collard greens?
Yes — cooked collard greens freeze well for up to 3 months. Cool completely, freeze with some of the pot likker to keep them moist, and reheat gently on the stove.