Southern Collard Greens are fresh greens seasoned with smoked turkey necks and a blend of spices.
Watch us make this recipe!
No matter where you are from, most everyone has a love for greens; however, not all may care to take the time to cook them. Even though once cooked you will have a lot less greens than what you started with, they are so worth it.
To make the process easier, I prefer to wash and "pick" my greens one day and cook them the following day. I may even cut them into strips and place them in a container so all I have to do the next day is add them to the pot.
So let's get into it, so I can show you how its done!
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This is how they should look once cut into strips:
- 4 bunches of collard greens
- Smoked turkey necks
- Yellow onion
- Green bell pepper
- Seasonings: salt, brown sugar, granulated sugar, seasoned salt, garlic powder, cayenne pepper, apple cider vinegar
- Vegetable oil
Steps to make the greens:
Fill a large pot halfway with water. Add the turkey necks to the pot and boil them for one hour. Make sure to keep enough water in the pot to cover the turkey necks.
While the turkey necks are cooking, wash and cut the greens as pictured above. After the turkey necks have boiled, reserve four to six cups of the broth and pour the remainder of the broth from the pot.
Add the greens to the pot and allow them to cook for about 15 minutes before seasoning them.
Season the greens with brown sugar, granulated sugar, salt, seasoned salt, garlic powder, cayenne pepper, sliced jalapeno, onion, bell pepper, oil, and apple cider vinegar.
Yes we're adding sugar to these greens. It's not "traditional" to add sugar to greens believe me there is something special about it.
Reduce the heat and cook covered for about an hour or until greens are wilted and tender.
Tips for the Collard Greens
While I'm washing and prepping my greens, I boil my turkey necks since they have to cook for about an hour before adding the greens to the pot.
Salt pork, ham hocks, and bacon are also commonly used meats in greens. All of these are great choices. They give the greens added flavor.
If preparing the greens the night before, once your turkey necks have boiled, allow them to cool and reserve four to six cups of the water that you cooked them in.
Then place them in a Tupperware dish. Place everything in the fridge until the next morning and half of your work is done.
At times you may pick a batch of greens that are bitter and hard to season. This is normal and happens.
Adjust your seasonings and cook the greens longer if necessary. They are not done until they are nice and tender. Have fun with this recipe and as always enjoy!
Frequently Asked Questions:
Store the greens in an airtight container in the refrigerator for up to four days.
The greens freeze well in a gallon bag in the refrigerator for about three months.
Salt pork and ham hocks are also great meats to cook with greens.
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- 4 bunches of collard greens stemmed and cut into strips
- 2 smoked turkey necks
- ½ c yellow onion- diced
- ½ c green bell pepper- diced
- 1 jalapeno- diced
- ¼ c brown sugar
- ¼ c granulated sugar
- 3 tbsps apple cider vinegar
- 1-2 tbsps seasoned salt
- 1 tbsps garlic powder
- ½ teaspoon cayenne pepper
- 1 tablespoon vegetable oil
- 1 tablespoon salt
- Fill a large pot halfway with water.
- Add the turkey necks to the pot and boil them for one hour. Make sure to keep enough water in the pot to cover the turkey necks.
- While the turkey necks are cooking, wash and cut the greens as pictured above. (See video for further clarity)
- After the turkey necks have boiled, reserve four to six cups of the broth and pour the remainder of the broth from the pot.
- Add the greens to the pot and allow them to cook for about 15 minutes before seasoning them.
- Season the greens with brown sugar, granulated sugar, salt, seasoned salt, garlic powder, cayenne pepper, sliced jalapeno, onion, bell pepper, oil, and apple cider vinegar.
- Reduce the heat and cook for an hour or until greens are wilted and tender.
- Serve and enjoy!