Creole Collard Greens
Infused with the bold and vibrant flavors of the South, Creole Collard Greens are a soul-warming dish that elevates traditional greens to a whole new level. Tender collard leaves are simmered in a rich, savory broth seasoned with aromatic vegetables, Creole spices, smoked paprika, and a hint of cayenne for just the right amount of heat. A smoky turkey leg or ham hock adds depth and heartiness, while a splash of apple cider vinegar brightens every bite. This comforting recipe is perfect for weeknight dinners or festive gatherings, pairing beautifully with cornbread or rice. Ready in just over an hour, it's an easy yet flavorful way to celebrate classic Creole cuisine.
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Recipe Information
Ingredients
- 2 pounds collard greens
- 1 piece smoked turkey leg or ham hock
- 1 large yellow onion
- 4 pieces garlic cloves
- 1 medium bell pepper (green or red)
- 2 pieces celery stalks
- 6 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons Creole seasoning
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt (optional)
- 2 tablespoons olive oil
Instructions
Wash the collard greens thoroughly under running water to remove any dirt or grit. Trim the tough stems and cut the leaves into strips or bite-sized pieces.
Finely chop the onion, garlic, bell pepper, and celery. These ingredients will form the base of your flavor-rich broth.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, bell pepper, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
Stir in the minced garlic, Creole seasoning, smoked paprika, cayenne pepper, black pepper, and red pepper flakes. Cook for 1-2 minutes to bloom the spices.
Nestle the smoked turkey leg or ham hock into the pot. Pour in the chicken broth and apple cider vinegar, and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and add the collard greens. Stir well to coat the greens in the broth and spices.
Cover the pot with a lid and simmer for 45-55 minutes, stirring occasionally, until the collard greens are tender and the flavors are well combined.
Remove the smoked meat from the pot and shred it with a fork. Discard any bones, then return the shredded meat to the pot.
Taste and adjust the seasoning, adding salt if needed.
Serve the Creole collard greens hot, with cornbread or white rice on the side, if desired.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 6670 mg | 290% | |
| Total Carbohydrate | 91.7 g | 33% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 21.5 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1524 mg | 117% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3460 mg | 74% | |
*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.
