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Authentic Southern Collard Greens with Smoked Turkey Wings

Close-up of savory collard greens simmered in broth, topped with shredded smoked meat.
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Make tender, deeply flavorful Southern Style Collard Greens using smoked turkey wings and bacon grease. This traditional soul food side dish simmers slowly for rich comfort.

Ingredients

Scale
  • 2 large bunches collard greens, washed and chopped
  • 2 smoked turkey wings
  • 2 slices bacon, chopped (or 1 tablespoon bacon grease)
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth (or water)
  • 1/4 cup apple cider vinegar
  • 1 teaspoon seasoning salt (Cajun or Southern blend)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 teaspoon white sugar (optional, to balance bitterness)
  • Salt to taste

Instructions

  1. Rinse the collard greens thoroughly under cold water. Remove thick stems and chop the leaves into bite-sized pieces. Set aside.
  2. In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until crisp. Remove the bacon pieces and set aside, leaving the rendered grease in the pot. If not using bacon, add bacon grease or oil now.
  3. Add the diced onion to the pot and cook in the fat until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the chopped collard greens, smoked turkey wings, chicken broth, apple cider vinegar, seasoning salt, black pepper, and red pepper flakes to the pot. Stir well to combine.
  5. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot.
  6. Simmer the greens slowly for 2 to 3 hours, or until the greens are very tender. Stir occasionally. Add a splash of water or broth if the liquid reduces too much.
  7. Remove the turkey wings. Shred the meat from the bones, discarding the skin and bones, and return the meat to the pot. Discard any remaining large pieces of fat or skin from the turkey.
  8. Stir in the sugar (if using) and taste the pot liquor (the broth). Adjust salt, pepper, or vinegar as needed for your preference.
  9. Serve hot, garnished with the reserved crisp bacon pieces.

Notes

  • For quicker cooking, use an Instant Pot: Cook on high pressure for 30 minutes, followed by a natural pressure release for 15 minutes.
  • If you prefer a less smoky flavor, substitute smoked turkey wings with smoked ham hocks or smoked sausage.
  • Save the cooking liquid (pot liquor); it is flavorful and traditionally served with cornbread.

Nutrition

Find it online: https://fooddexterity.com/southern-collard-greens-recipe/