- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 900 g
- 500 g
- 4 cloves
- 1 ½ l
- 2 tbsp
- 1 tsp
- 1 tsp
- ½ tsp
- 1 tsp
- ½ tsp
- 1 tbsp
Process
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Rinse the collard greens well in a large bowl of cold water, swishing to loosen grit. Lift them out, discard the tough stems, and cut the leaves into roughly 5 cm pieces.
Heat the olive oil in a large heavy pot over medium heat. Add the diced yellow onion and cook for 5 minutes until softened and translucent.
Add the sliced garlic, smoked paprika, red pepper flakes if using, 1 tsp kosher salt and 0.5 tsp black pepper. Stir for 30 seconds until fragrant.
Place the smoked turkey wings in the pot, pour in the chicken broth and 2 tbsp apple cider vinegar, and stir in the granulated sugar. Bring to a gentle boil over medium-high heat.
Add the collard greens in handfuls, pressing them down as they wilt. Once all the greens are in, reduce the heat to low, cover, and simmer for 60 minutes, stirring every 15 minutes.
Check the greens: they should be very tender and the broth should taste savory and slightly smoky. If the pot looks dry, add up to 250 ml hot water. Simmer uncovered for 10 more minutes if you want a richer, less brothy pot.
Remove the smoked turkey wings, pull the meat off the bones, chop it, and return the meat to the pot. Taste and add more kosher salt or apple cider vinegar as needed.
Serve hot in bowls with the pot likker spooned over, and pass extra apple cider vinegar at the table.
Kitchen notes
Kitchen notes
- The most common mistake is undercooking: collards need a full 60 minutes of low simmer to turn silky. If they still taste tough or bitter after an hour, keep simmering in 10-minute increments.
- Wash the greens at least twice in fresh water. Grit hides in the leaf folds and will ruin the dish if you skip this.
- Do not add all the salt at the start because the smoked turkey and broth are already salty. Taste after 45 minutes and season only then.
- For a deeper flavor, sear the smoked turkey wings in the oil for 3 minutes per side before adding the broth.
Substitutions
- smoked turkey wings→smoked turkey necks or 1 tbsp smoked paprika plus 1 tsp liquid smoke
- chicken broth→vegetable broth for a lighter pot likker
- apple cider vinegar→white wine vinegar or lemon juice
Storage & reheating
Cool the collard greens completely, then store in an airtight container in the refrigerator for up to 4 days; the flavor improves on day two. To freeze, pack with some pot likker in a freezer-safe container for up to 3 months and thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat for 8 to 10 minutes, or in a covered microwave-safe dish in 1-minute bursts, adding a splash of broth or water if the pot looks dry.
FAQ
The questions we get asked most
Why are my collard greens still tough after an hour?
Collards are fibrous and need long, slow cooking to break down. Keep the pot at a low simmer, covered, and check every 10 minutes; older or thicker leaves can take up to 90 minutes. Adding a pinch of baking soda is not recommended because it turns the greens mushy and dull.
How do I get rid of the bitterness in collard greens?
The 1 tsp of sugar and 2 tbsp of cider vinegar in this recipe balance the natural bitterness. If your greens still taste bitter, simmer them 15 minutes longer, then taste and add another teaspoon of vinegar. Discarding the tough stems also helps because much of the bitterness sits there.
Can I use frozen collard greens instead of fresh?
Yes. Use about 900 g frozen chopped collards and skip the washing step. Add them straight to the pot frozen, but reduce the simmering time to 30 to 40 minutes because they are already blanched and soften faster.
What is pot likker and should I serve it?
Pot likker is the savory, smoky broth left in the pot after the greens cook. It is the best part and is traditionally served ladled over the greens or sopped up with cornbread. If you want a stronger pot likker, simmer the greens uncovered for the last 10 minutes to concentrate it.
Can I make collard greens ahead of time?
Yes, they taste even better the next day. Cook them fully, cool quickly, and refrigerate for up to 4 days. Reheat on the stovetop over medium-low heat with a splash of broth, or in the microwave covered, until steaming hot.
Can I make this without smoked turkey?
Yes. For a vegetarian version, omit the turkey and use vegetable broth plus 1 tbsp smoked paprika and 1 tsp liquid smoke for a smoky note. Add 1 tbsp soy sauce or tamari for depth, and simmer the greens for the full 75 minutes.
How do I know when collard greens are done?
A leaf should tear easily with a spoon and taste silky rather than chewy, and the broth should be deeply savory. If the greens still resist when you press them against the side of the pot, they need more time. The color will also turn from bright green to a darker olive green.
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