Southern Collard Greens Revival
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Collard greens simmered slowly with a ham hock base, garlic, onion, and a hint of vinegar at the finish. Swapping bullion cubes for homemade stock concentrate bumps up the flavor. Salt adjusted carefully; vinegar stirred in last to brighten the earthiness. Slow cook until leaves collapse into tender silky threads. Shredding ham meat back adds good chew and meaty depth. Aromatics soften until fragrant, broth reduces leaving a rich, smoky green stew with a balancing sharp finish.
Prep:
15 min
Cook:
2h
Total:
2h 15min
Servings:
6 servings
#Southern cooking
#slow simmer
#collard greens
#smoked meat
#comfort food
Ever wrestled with greens cooked too tough or flavorless? Tried the usual ham hocks but wanted a bit more punch without drowning the pot in salt? I ditched the usual ham hock for a smoked turkey leg once — less fatty, cleaner smoky notes. The magic lies in low and slow cooking, not just to tenderize but to coax out flavors. Collards wow when wilted perfectly — soft but with a bit of bite still intact, not mushy slop. Skimming broth early is tedious but key — bitter scum ruins the broth’s depth. Vinegar goes in at the last second, pops the whole thing alive. Learned these the hard way, trial by simmer and taste.
Ingredients
- 4 quarts water, or homemade chicken stock
- 1 meaty smoked turkey leg (substituted for ham hock)
- 2 vegetable bullion cubes (reduced from 3 original)
- 1 teaspoon kosher salt
- 4 cloves garlic, smashed
- 1 medium yellow onion, quartered
- 2 large bunches collard greens, tough stems removed, leaves chopped
- 3 tablespoons apple cider vinegar (stir in at end)
About the ingredients
Water can be swapped for any homemade or quality store-bought stock. I prefer chicken or vegetable stock to add nuanced layers, but water works fine with bullion cubes. Cut back on salts initially, especially if using salty broth or smoked meat. Turkey leg stands in for ham hock; less collagen but still smoky and meaty. Garlic must be smashed, not minced — releases mellow punch without overpowering. Onion skins add depth to broth color but can be removed before serving if you want cleaner look. Apple cider vinegar is best for its mild tang, but red wine vinegar is acceptable if that’s what you have. Remove tough stems to avoid stringy greens, toss them in the broth to extract collagen or compost.
Method
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- Take your water or better yet homemade chicken stock, dump into a large heavy pot. Throw in the smoked turkey leg — meat brings mellow smoky flavor, sharper than ham hock but less fatty — add bullion cubes but fewer, salt sparingly at start to avoid oversalting later.
- Smash garlic cloves with the side of your chef’s knife, quarter onion without peeling fully — skins add color. Toss both in. Bring all to a slow boil, watch foam and scum surfaces; skim aggressively to keep broth clear — bitterness builds if you don’t.
- Add collards carefully — they bulk up and trick you. Stuff some in, wait 2 minutes to see them shrink, then shove the rest. Leaves should start to darken and wilt fast.
- Cover, reduce heat to low-medium so you get a gentle steady simmer. No mad boil or leaves shred too roughly.
- Stir every 20 minutes — feel the tender green stalks, leaves should feel silk-soft when ready. I never watch the clock too hard; the smell is a better guide — deep green earth tones with smoky undertones, garlic mellowing into broth.
- Ranges from 1 hour 45 minutes to 2 hours depending on heat, pot, batch size. Watch texture not timer.
- Remove turkey leg, shred meat with forks — discard skin and bones. Return meat back into pot, stir through the greens.
- Final step: Stir in apple cider vinegar. Sharp tang awakens the greens but add slowly. Too much and you kill the deep savor.
- Serve hot, with some crusty bread or alongside cornbread to soak the broth.
Cooking tips
Bring liquid and meats to gentle boil first, never rush the skim — it avoids bitterness and cloudiness. Add greens gradually for volume management, leaves shrink fast but still need extra space to cook evenly. Stir occasionally but don’t over-stir — greens become mush. Cook on low-medium; too high and toughen fibers or evaporate too fast. Test doneness by pinching large leaves and stalks — should feel silky with a slight bite. Shred meat once cool enough to handle, mix back to distribute smoky flavor. Vinegar added off-heat or near end brightens the dish; add slowly and taste constantly. Leftover greens reheat best with splash of water or broth to avoid drying out. Batch cook for crowds or freeze in portioned containers — reheat slow on stove.
Chef's notes
- 💡 Add collard greens gradually — they bulk and shrink fast. Stuff some in wait a couple minutes then add rest. Avoid overcrowding or leaf shredding gets rough. Leaves darken deep green as they cook. Watch texture not time. Soft stalks signal nearing done but bite remains. Stir gently every 20 minutes to prevent mush but promote even cooking.
- 💡 Skim broth early and often — watch for scum and foam surfaces; remove aggressively. Bitter if left leads to dull broth. Slow boil first then drop to low medium for steady simmer. Avoid mad boil or you toughen greens and evaporate liquid too fast. Onion skins add color; optional to remove before serving for cleaner broth.
- 💡 Use smoked turkey leg as substitute for ham hock — less fat but brings smoky, meaty notes. Shred meat after cooking and toss back in. Discard bones and skin for texture. Bullion cubes reduce salt punch but homemade stock better. Salt sparingly at start; adjust later after broth reduces. Garlic smashed not minced to release mellow flavor without sharpness.
- 💡 Add vinegar at the very end off heat or near end of cooking. Apple cider vinegar preferred for mild sharp tang that brightens earthy greens. Red wine vinegar works as sub but stronger flavor. Add slowly, taste constantly to avoid overpowering and killing deep savor. Vinegar wakes whole stew but careful with amount. Final stir is key finishing touch.
- 💡 Cook low-medium heat, gentle simmer only. Stir occasionally meaning every 20 minutes but gentle. Too much stirring leaves mush. Smell changes from raw garlic sharpness to mellow garlic undertone. Broth should reduce and thicken slightly leaving rich smoky colored liquid. Texture tested by pinching large leaves and stalks — silk soft but still firm in bite.
Common questions
Can I use ham hock instead of turkey leg?
Sure, ham hock fattier more collagen. Longer cook needed sometimes. Turkey lighter less fat but smoky too. Both work. Adjust salt because ham adds saltiness.
What if broth becomes bitter?
Usually from not skimming foam early. Skim repeatedly first 10-15 mins. Use gentle boil to stop bitterness. Remove foam bubbles and scum fast. Sometimes discard part of broth if too bitter. Add fresh water if needed.
How to tell when collards are done?
Pinch large leaves stalks silk soft but not mush. Leaves dark green wilted looking. Smell turns earthy smoky mellow garlic undertone. Texture key not exact time. Overcook leaves shred rough fiber, undercook tough and stringy.
How to store leftovers?
Cool quickly. Fridge in sealed container few days max. Reheat low with splash of water or broth. Freeze in portion containers for months. Thaw slow in fridge to keep texture. Avoid drying out by adding moisture when reheating.
