Ingredients
1 tablespoon olive oil or bacon grease
1 medium onion, chopped
2 cloves garlic, minced
1 smoked turkey leg, ham hock, or 4 slices thick-cut bacon (optional but traditional)
6 cups chicken broth (or vegetable broth)
1 (14.5-oz) can diced tomatoes or 2 fresh tomatoes, chopped
1 teaspoon smoked paprika
½ teaspoon red pepper flakes (optional)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1–2 teaspoons apple cider vinegar (to brighten the flavor)
1–2 teaspoons sugar (optional, helps balance bitterness)
1 pound collard greens, destemmed and chopped (about 6–8 cups)
1 cup sliced smoked sausage or 1 cup cooked shredded chicken (optional)
1 (15-oz) can beans (black-eyed peas, navy beans, or great northern beans), drained and rinsed
Instructions
1. Sauté aromatics
In a large pot, heat the olive oil or bacon grease over medium heat. Add the chopped onion and cook 5 minutes until softened. Add garlic and cook 30 seconds.
2. Add meat for flavor (optional)
Add the smoked turkey leg, ham hock, or bacon. Sauté for 2–3 minutes.
3. Add broth and seasonings
Pour in the chicken broth and tomatoes. Add smoked paprika, red pepper flakes, salt, and pepper. Bring to a simmer.
4. Add collard greens
Stir in the chopped collards. They will shrink as they cook.
5. Simmer
Reduce heat to low. Cover and cook 35–45 minutes, or until collards are tender.
(If using a smoked turkey leg or ham hock, remove it, shred the meat, and return the meat to the pot.)
6. Add beans and sausage/chicken if using
Simmer another 10–15 minutes.
7. Finish
Stir in apple cider vinegar and sugar to balance acidity and bitterness. Adjust seasoning to taste.
Serve With
Cornbread
Hot sauce
Rice
Crusty bread
Leave a Comment