Ladies and gents, these are the UNDISPUTED CHAMPS of Collard Greens. If you’ve been looking for a good collard greens recipe, you might as well keep searching because these collard greens aren’t good, they’re AMAZING!!! Listen, after you try these bad boys, you’ll never go back to making them the way ya grandma used to. THESE GREENS ARE FLAVORFUL AND SEASONED TO PERFECTION! THIS IS SOUL FOOD AT IT’S BEST, FOLKS! So give them a shot, I promise you’ll love it! Check out my delicious Southern Green Beans and my Stove Top Cabbage Recipe .
Greens can’t get any better than this, folks!!! My collard greens recipe is one of the most viewed YouTube videos for a reason. I made a few changes to the recipe over the years, but they’re still as good if not better than the previous versions.
These greens will NOT DISAPPOINT, so don’t be skeptical or afraid to try them—just trust me, they’re the BOMB.COM! Now, usually, I have some long-drawn-out story about how one of my aunts or grandmoms inspired my recipe.
Or how I’m taking their recipe and putting my own spin on it. But let me tell yall, this recipe here, is all me, baby!!! I created it all by myself. It’s not a modified version of somebody else’s recipe.
These greens are so good that church members have begged me to make them. So I think you get the point: These greens are dangerous, and you’ll be doing yourself a disservice if you don’t try the recipe. Lol!
Now let me be clear, these are fresh collard greens, not the frozen ones that come in a bag. I have a Frozen Collard Greens Recipe available so check it out if you’re looking for a quick collard greens recipe.
These are the fresh ones you make the night before Thanksgiving. They take an hour to prep and two hours to cook. Lol! Prepping and cooking these boys take a lot of time, so I recommend having someone help you with it.
That way, you won’t feel like you’ve worked a 16-hour shift when you’re done! Lol!
Story of how my nana washed her collard greens
Back in the day, when my nana cleaned her greens, she would go to the store and buy tons of greens, vinegar, and salt. Let me just say that old folks have very weird and outdated ways of doing things. Lol!
Some things they do still work, and some things just don’t make sense, but they stick to what they know. There was one disgusting thing she’d always do that I just couldn’t make sense of.
She would chop the collard greens first, then put them in the bathtub and soak them in vinegar/salt water. Smh! First, I would never prepare food in a bathroom.
Secondly, the tub is one of the dirtiest places in your home! I don’t care how well you clean it; it’s filled with germs and bacteria we can’t get rid of with a simple scrub. So somebody—ANYBODY—tell me what she was thinking!
I remember asking her why she didn’t just clean them in a big bowl and clean a little at a time. She said she liked cleaning them in the tub because it’s spacious and she can clean large amounts at once.
My grandma used to make greens for other people during the Holidays. Sometimes, she would buy 20-25 pounds of greens and cook 3-4 pots of greens at once throughout the night.
So, yeah, the size of the tub is perfect for cleaning such large amounts of greens, but it’s still very dirty and unsanitary. But you know old folks are stuck in their ways, so no matter how many times I told her she shouldn’t wash them in a tub, she kept on doing it!
She told me that’s how her mother cleaned them. I told her how many germs the greens were collecting sitting in the tub, and she said, “It ain’t kill me in all my 86 years, so I won’t stop now.” Lol!
All I can say is that those collard greens were always GOOD AS H***, though, so I didn’t complain!! Lol!
My family loves collard greens
My family cooked collard greens often. We didn’t just make them for Thanksgiving; we also cooked them for Sunday dinner, which was sort of a tradition in my family.
My parents would prepare Sunday dinner on Saturday evenings and cook the vegetables right after church. If they were having a salad, they’d make it the night before to give all the condiments and seasoning time to marry.
It would taste better the next day, but so did the collard greens, which we ate for leftovers on Monday nights. Lol! My nana did not play; she was not cooking Monday night after laboring over the stove and preparing Sunday dinner all Saturday and Sunday.
We knew Sunday dinner was not just for Sunday but Sunday AND Monday!! And if there weren’t any leftovers, we knew how to make a PB&J sandwich, boil some ramen noodles, fry a bologna and cheese sandwich….
or something else to fill our stomachs because Nana wasn’t cooking. Lol! Alright, enough of the family nostalgia. Let me get into the stuff you’ll need to know to perfect this recipe!!!
Tools:
- Knife: You’ll need a sharp knife to cut off the stems and to chop up the vegetables.
- Large mixing bowl: A mixing bowl to soak the collard greens in.
- Large Pot: We’re making a lot of collard greens, so we need a large pot with a lid to get them tender.
- Slotted Spoon: Use a slotted spoon to stir the greens as they cook and to strain the liquid while serving them.
- Measuring Cups: A measuring cup will help us accurately measure the liquid and vegetables.
- Measuring Spoons: Measuring spoons helps us accurately measure the seasonings.
What you need:
- Vegetables: Greens, Onions, Minced Garlic, Green Peppers, and Red Peppers
- Meat: Smoked Turkey Tails
- Liquids: Chicken broth, Apple Cider Vinegar, and Water
- Seasonings: Seasoning Salt, Chicken Bouillon Cubes, Garlic Powder, Onion Powder, Sugar, Black Pepper, and Crushed Red Pepper Flakes
- Fat: Vegetable Oil and Butter
Key ingredients and alternatives
The Liquids
- Liquid: Chicken broth adds depth of flavor to collard greens. I always make sure I have some on deck when I plan on making them. As you all know, I’m a big fan of chicken broth, which is why you see it listed as an ingredient in so many of my recipes! Below are some alternatives if you don’t have any chicken broth on hand.
- Vegetable broth: Collard greens are vegetables, right? So you know vegetable broth would make a great replacement for chicken broth. This is especially a good option for vegetarians who are making this recipe.
- Water and chicken bouillon cubes: If you scroll down to the recipe card, you’ll see that I use an equal amount of broth and water so that the greens aren’t over-seasoned. If you don’t have any broth on hand, replace it with water and an extra chicken bouillon cube.
Barb’s disdain for meaty vegetables
Now, before I get into the meat, let me just say some folks simply don’t like meat in their veggies or the flavor it gives the greens. My friend Barb was definitely one of those people. Lol!
Whenever we’d eat at a soul food spot in Philly, she’d always ask if they cooked their greens or cabbage with meat or had chopped meat in it. If they said yes, she’d respond, “I’m good”! LMBO
She loved vegetables and didn’t want to see not one piece of meat in it! Some people are vegetarians and don’t use meat for that reason, so the point is… you can omit it from the recipe. They’ll still turn out pretty good either way.
Smoked meat options and alternatives
- Smoked turkey tails: After years of cooking collard greens, experimenting with this recipe, and tasting collard greens made with meat, I’ve found that turkey tails, because of their flavor and fat content, work best for collard greens.
- Smoked turkey necks/legs: I like to season my green beans with smoked turkey necks, which taste great with them. They’re also a good option for collard greens if you don’t have or can’t find turkey tails.
- Ham Hocks: Listen, this is a Southern option, as it’s what old folks down south traditionally put in their collards. To me, it works best and is the meat I used in my original recipe. But many folks nowadays are anti-pork for health reasons or religious reasons, so I replaced it with smoked turkey tails.
- Pork bacon: I personally never used bacon for collard greens. However, if you check out my green beans and cabbage recipes, you’ll notice that I put pork bacon in them. If you think you might like it, give it a shot. I have seen people use it before. It’s still fatty pork meat, after all.
The vegetable add-ins
- Minced garlic: Garlic is another important ingredient when making collard greens. You gotta have it. I won’t even make collard greens if I don’t have garlic, FOR REAL!!! You might be able to get away with not using some of the other ingredients, but this is one of the ones you gotta have.
- Garlic cloves are a good alternative: You can make your own minced garlic by chopping and grinding some garlic cloves, or you can put them in a small bowl with olive oil, warm them up in the microwave until they’re soft, and mash them into garlic paste.
- Onions: I love yellow onions because they are an all-purpose onion. I like to use them mainly because they’re sharp, which mellows out as they cook, and they’re great for caramelizing, which is what we do when we saute them. That just adds depth of flavor to the greens.
- Green and Red Peppers: Peppers add additional flavor to the greens, enhancing the overall dish. Red peppers are sweeter than green peppers, which are bitter because red peppers are more ripe. The red color makes the greens more appetizing and aesthetically appealing.
The seasonings and alternatives
- Chicken Bouillon Cubes: Chicken flavor really elevates vegetables, and you’ll notice it when you go without it. It’s the same reason you see so many people adding chicken broth to their vegetables. It just works and makes vegetables taste better.
- Seasoning Salt: What are collard greens without seasoning salt? I can’t tell you how many times, as a black man, I’ve seen a red bottle of Lawry’s seasoning in the kitchen of my family, friends, or friends of the family house. Collard greens aren’t collard greens without Lawry’s.
- Adobo seasoning is a good alternative. This is a good all-purpose seasoning that I love. It’s not seasoning salt, nor does it do what seasoning salt does for collard greens, but it’s still a good seasoning to use in case you don’t have any Lawry’s in the crib.
- Salt: Salt is the original seasoning for taste, so you can never go wrong using it. However, it’s just salt and doesn’t have the flavor of seasoning salt. It’s a good substitution, however, so use it if that’s all you have. Just be mindful that salt is stronger, so use less.
- Garlic, onion, and black pepper: These seasonings are what I call the trinity—the three most important and commonly used seasonings in the world. They’re a necessity and essential for cooking good food. There aren’t too many basic foods we don’t add all three seasonings to.
- Crushed Red Pepper Flakes: This just adds variety to the dish. Collard greens are acidic, and we add a pinch of sugar to them, so the heat completes the dish.
- Cayenne pepper is a good alternative. This is a great substitution. My nana would sometimes put a little bit of cayenne in her collard greens. But make sure you use very little because Cayenne pepper is very hot and too much will completely ruin the dish. A few pinches of this is all you need—no more than that!!!
- Hot sauce: If you don’t have any Cayenne, you can always use a couple of drops of a hot sauce like Tabasco. But if you don’t want to risk it and go that hot, just use some regular hot sauce.
Why do you add sugar?
I get this question a lot under my vegetable recipes. I use sugar because it’s a great ingredient to add to acidic dishes that may be a bit too bitter, like spaghetti sauce or collard greens.
So don’t worry—I’m not going to have you cook sweet collard greens. Lol! It just balances all the acidity and heat in the dish. See it as a neutralizer! It just levels everything out so the greens aren’t too tart, spicy, or acidic.
How to prep collard greens
How to wash collard greens
Now, when I wash my greens, I soak them in a big bucket or baking dish, not a BATHTUB LIKE MY NANA! LMBBO! I like to wash my collard greens first before chopping them because you can scrub them more thoroughly when they’re whole.
Below are three options and cleaning agents commonly used to wash collard greens.
- Salt + water: I usually wash my collard greens with salt. I fill a big bowl or dish with water, add some salt, add my greens, and let them soak for 20 minutes or so. Then I scrub them with my hands for a few minutes, and BAM, that’s it! I rinse them off and let them dry.
- Vinegar + water: White vinegar is probably the second most common product people use to clean their collard greens. If you don’t have salt on hand, you can add a little vinegar to a big bowl of water, soak the greens in the vinegar-water solution, then scrub them!
- Lemon or lime juice: Last but not least, lemon juice and water are another common solution used to clean collard greens. I typically use 1 Tbsp of salt vinegar or lemon juice per 1 pound of vegetables.
How to cut collard greens the right way!
- Flip one side over the other with the stem sticking out to the side.
- Then I get a sharp knife and slice the stem off.
- Unlike most people, I chop the stems into small pieces and add them to the greens. I discard half and keep half.
- Then I roll the collard greens up and slice them lengthwise and widthwise into small pieces as seen in the photos below.
How to make collard greens
- Fill a small pot with water, add in the smoked meat, and cover it with a lid, leaving a crack on the side.
- Meanwhile, wash and cut the greens, then cut the onions and peppers into small pieces.
- When meat is almost tender, remove it and chop it up into small pieces.
- Place a large pot over high heat and add in the oil.
- Sautee the onions and peppers, and add in the greens until they wilt.
- Then, add in your meat, liquids, seasonings, and other ingredients.
- Cover with a lid, leaving a crack on the sides, and simmer until done.
How to make collard greens video
Tips for best results:
- Sautee/wilt with oil and cover with a lid to optimize tenderness.
Serving suggestions:
- The BEST New Years Eve Pigs Feet Recipe
- Simple Juicy Oven Roasted Whole Chicken Recipe
- World’s BEST Moist Southern Cornbread Recipe
- The Best Soul Food Style Candied Sweet Potatoes
- World’s Best Southern Potato Salad Recipe
Storage and reheating
- How do you store collard greens? They should be stored in the refrigerator, tightly sealed in a container, bowl, or dish.
- Can you freeze collard greens? Yes, just make sure they are AGAIN tightly sealed to prevent freezer burn. I don’t typically like freezing vegetables, but if there’s any vegetable I’m okay freezing, it’s collard greens because of their thicker texture.
- How do you reheat collard greens? You can microwave them or reheat them in a pot over low to medium heat.
Frequently asked questions
What to do if my greens are still tough after an hour?
If, after an hour of cooking, you find that your greens aren’t tender, add a little more liquid if needed, cover them with a lid, and cook them longer. Repeat this process until they’re tender to your liking.
How long do they last?
Collard greens, if stored correctly, can last up to five days. After that, they may lose a little bit of their swag.
Please leave a comment below letting us know how you like them, and don’t forget to rate it helps in these Google streets! Lol! Also, subscribe to receive email notifications every time I post a new recipe.
If you want to stay up to date on everything Philly Jay Cooking, follow me on social media. These are the platforms where we can be found: Facebook, Pinterest, Twitter, Instagram, and YouTube.
Enjoy, later!
PBJ~
World’s Best Southern Collard Greens Recipe (Made With Smoked Turkey)
- Prep Time: 20mins
- Cook Time: 2hrs
- Total Time: 2hrs 20mins
- Yield: 8
- Category: Vegetable Sides
- Method: American
- Cuisine: Soul Food
Description
Juicy, flavorful, soul food-style Collard Greens.
Ingredients
- 2 Lbs Collard Greens
- 1/2 Lb Smoked Turkey Tails or Ham Hocks
- 1 Cup Onions, finely chopped
- 1/2 Cup Green Bell Peppers, finely chopped
- 1/2 Cup Red Bell Peppers, finely chopped
- 3 Tbs Butter
- 2 Tbs Vegetable Oil
- 2 Tsps Minced Garlic
- 1 Qt Water
- 1 Qt Chicken Broth
- 1/4 Cup Apple Cider Vinegar
- 2 Chicken Flavor Bouillon Cubes
- 1/4 Cup Sugar
- 2 Tsps Seasoning Salt
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/2 Tsp Black Pepper
- 1/4 Tsp Red Pepper Flakes (optional)
Instructions
- Place a pot over medium heat, add the turkey tails and cool water, cover with a lid, leaving a crack on the side, and boil for 1 hour.
- Place the collard greens in a big mixing bowl, add in 1 tbs of salt, and enough water to cover them.
- Scrub the collard greens well, let them soak for 15-20 minutes, then rinse well.
- Remove the stems and chop them up. Keep a cup worth of stems, discard the rest, and chop up the collard greens.
- Once the turkey tail is done and tender, chop it up into small pieces.
- Chop the onions and peppers into small pieces.
- Place a large pot over medium-high heat and add in the oil, butter, onions, peppers, and stir periodically.
- Sautee for 5 minutes, then stir in the first pound of collard greens.
- After 3 minutes, add in the 2nd pound of collard greens and let them cook for 3 mins or until they wilt and are glossy.
- Reduce the heat to medium and add in the chopped turkey tails, the water from the turkey tails, the broth, and all the condiments and seasonings, then stir well.
- Cover the greens with a lid, leaving a crack on the side, and let them simmer for approximately 1 hr or until tender.
Notes
If after an hour your greens are still tough and the liquid has cooked down, add in another 2 cups of broth, cover with the lid, and let them simmer for another 30 mins. Continue this process until they reach your desired level of tenderness.
Nutrition
- Serving Size: 8
by 
31 thoughts on “World’s Best Southern Collard Greens Recipe (Made With Smoked Turkey)”
Thank you so much for shari g this ! Granny Pistol always had a huge garden on the river frount and we kids were her labor force lol . She rewared us with great meals like these Greens . The recipe tases just like hers 🥰.
Youve Blessed me with memories of greens with chow-chow and fried chicken and corn bread ! It was a Blessed childhood . God Blessya Sugar for the great stuff you are sharing
Thank you so much for sharing this! Granny Pistol always had a huge garden on the river front and we kids were her labor force lol . She rewarded us with great meals like these Greens. The recipe tastes just like hers 🥰.
Youve Blessed me with memories of greens with chow-chow and fried chicken and corn bread! It was a Blessed childhood. God Bless ya, Sugar for the great stuff you are sharing.
I divided the recipe in half since i am by myself and these collard greens are really delicious. I bought the greens cut and washed. Used only half the salt since my broth was kind of salty. Really really good!
Listen! I wish I could comment on the Youtube video. I found you when I found your oven-baked steak recipe and I am sooo glad I did. These greens are it! Undisputed champs for sure! This is the most authentic, southern collard greens recipe. My mama is from a little country town in East Texas and she used to make greens with ham hocks that tasted just like these. You can cook, sir! I hope you make some more videos soon!
These are the absolute best greens I’ve ever had on my first try ever making greens.
I love your recipe for greens with hocks im new at making greens saw your recipe and loved it thank you for making it easy for me to understand , I want to know if you can send me all ingredients to the email address please im older and on dailysis please so I have it in my phone forever thank you so much im making it tomorrow for me and my daughter! Thank you again Phillyjay!
What do you mean send you the ingredients? All the ingredients are available above in the recipe card. And you’re welcome!
I MEAN THE BEST COLLARD GREENS. Nobody can do what you do Jay! I miss your videos. These greens I have made so many times. They are slammin. Best wishes to you and your fam in 2022.
I have some arthritis and a long cooked bone broth is the best medicine, especially from ham hock. I’ve been making collard greens for years after a friend introduced me to them. Watching you cook them on YouTube, I feel like I’ve been *taught*, thank you! I’m gonna start adding the tender end of the stem, then I don’t have to fuss so much about how close to the spine I get with my knife. Folding the leaf to make one cut is brilliant…doh! I appreciate you so much, thanks again.
This.recipe.ISSSSSSS.THEEEEEE.Business!!! That is all!!! Thank you!!!
Been looking for a good greens recipe without pork and this one is spot on. I used a good hearty chicken bone broth and a little Better than Bullion instead of the turkey tail broth/bullion cubes. Never had greens with bell peppers, but I will be including them every time from now on! I always add a splash of cider vinegar at the end as well to give it another acid kick since a lot of the acid flavor will cook out.
I used lots of crushed red pepper. I think the addition of the dehydrated onion and garlic along with fresh onion and garlic really helps boost the pot likker. Typically I eat greens on their own and save the liquid for other recipes later, but we’ve just been eating this like a soup because it’s so hearty.
Loved how these weren’t as greasy as greens made with bacon. This recipe will definitely be on rotation this winter.
Forgot to add — if you’re doing these in the instant pot, I found that 35 mins and then 10 mins pressure release works great. Just make sure to add less water than the recipe calls for or you’ll need to reduce.
I really do appreciate you sharing your talents in the kitchen. For the past 2 years this being the 3rd, I’ve been using your recipe for collard greens and sweet potato candied 🍠 and boy I must say that my wife made me the official green and yam guy for Thanksgiving. PhillyboyJ you got skills. 💯💪🏾
You the best Philly Boy Jay!! My family loved these thank you baby and keep doing what you doing! Much love
This was my first time making Collard Greens and Ham Hocks. I loved it as a kid so i wanted to give it a go. Your recipe was so easy to follow and it turned out perfect. For me the only thing I will probably do different is that it came out a little greasy. I think I will not use as much oil. But that’s just a preference. Everyone loved it!
Thanks
I’m so glad you liked them. Yea, you can always eliminate the oil or just use less oil and butter. I use oil to give the greens shine and help wilt them, the butter just adds flavor, it tastes different without it.
Your collard greens are de-li-cious! Nobody, I mean Nobody makes collard greens like Philly Boy Jay(umm umm umm umm umm)
Hahaha! Thanks!
Best collard greens, no doubt. I tried his original recipe years ago, and this one is even better. Looking forward to anything you do!
You make the best Southern Food! Thank you for your recipes!
Thank you PBJ your collard greens
recipe is the best greens, I’ve ever tasted. I will keep this recipe forever and pass it down to my kids
I’m glad you liked them, bro!
These greens are a hit. My family definitely loved them. Thank you so much for sharing, you have been truly missed!!
Thanks for sharing!
PBJ you need a Patreon site
I think that’s what youtuber call it when people have to pay monthly for a membership. And they get personal stuff or time with you. You can even video call with them and be in the kitchen with them.
I just love your Recipes
Absolutely the best collard green recipe ever!! I will not try another one!
I am SO GLAD you loved it, Stacy!
I first got my collard green recipie from you over 4 years ago, I swear it gets better every time
I add a different meat but usually ham hulks, neck bones and smoked turkey legs but never tried the tails!
A must try and will definitely try with the apple cider vinegar!
I tweak mine a bit and add some Complete Seasoning with 1-2 chicken bullions! I absolutely love adding the red pepper flakes and some sliced jalapeños as well! That’s flava!
Keep the recipes coming! I love the lasagna with the fresh spinach or the sweet potato pie! I could go on and on
This collard green recipe looks pretty simple like most of Phillyjay’s recipes I can’t wait to try this recipe.
Yes Yes Yes, I’ve been cooking your Collard Greens for years now. Everyone loves them. I’ve been cooking them with smoked ham hocks. Will have to try cooking them with smoked turkey tails. Keep the recipes coming!