Best Collard Greens Ever
Discover the secret to soul-satisfying comfort food with the "Best Collard Greens Ever" recipe—a perfect balance of smoky, tangy, and savory flavors. Fresh collard greens are simmered to tender perfection with a smoked turkey leg (or ham hock), infused with aromatic garlic and onion, and seasoned with a bold mix of smoked paprika, red pepper flakes, and a touch of brown sugar for subtle sweetness. The apple cider vinegar adds a zesty brightness, while a slow cooking process ensures that every bite is rich and flavorful. Ideal as a standout side dish for any Southern-style meal, this recipe pairs beautifully with cornbread or your favorite barbecue dishes. Simple to prepare yet irresistibly delicious, these greens are the ultimate comfort food experience that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 2 pounds fresh collard greens
- 1 piece smoked turkey leg (or ham hock)
- 1 large onion, diced
- 4 pieces garlic cloves, minced
- 4 cups chicken broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- to taste hot sauce (optional)
Instructions
Start by preparing the collard greens. Rinse them thoroughly under cold water to remove any dirt or grit. Remove the thick stems by running a knife along each leaf, and stack the leaves together. Roll the leaves tightly, then slice them into 1-inch ribbons and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the smoked turkey leg (or ham hock) to the pot, followed by the chicken broth, apple cider vinegar, brown sugar, red pepper flakes, smoked paprika, salt, and black pepper. Bring the mixture to a simmer.
Once the liquid is simmering, add the collard greens in batches, stirring each batch into the liquid to wilt before adding the next batch.
Cover the pot with a lid, reduce the heat to low, and let the greens simmer for 75-90 minutes. Stir occasionally to ensure even cooking and to prevent sticking.
Remove the turkey leg (or ham hock) from the pot. Shred the meat off the bone, discarding any skin or gristle, and stir the shredded meat back into the collard greens.
Taste and adjust the seasoning as needed, adding more salt, black pepper, or a splash of hot sauce if desired.
Serve warm with cornbread or your favorite Southern sides. Enjoy!
Nutrition Facts
Calories |
216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 4.2 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 671 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
