I’ve been eating southern-style collard greens for as long as I can remember. My grandmother on my dad’s side (may she rest), used to whip them up special for me pretty much any time I wanted them. And I wanted them a lot. Both of my grandma’s killed it in the kitchen, and their knowledge poured into my mom, and now it’s all mine.
I love pork, but I know there’s a handful of you who don’t eat it. This version is pork-free but it absolutely does not skimp on flavor. These greens remind me of the women I was raised by, and it’s very near and dear to my heart. We never measure anything, but of course I’m going to give you measurements to start off with, and adjust to your own personal liking.
The base of the broth is made with high-quality chicken stock, not broth. Be 100% sure you’re buying the best quality chicken stock if not using homemade. The stock is full of serious flavor, which permeates through the greens slowly, making them MELT IN YOUR MOUTH DELICIOUS! I repeat, make sure the chicken stock is the highest quality you can buy (if not make). Also, greens can be kinda bitter, so it’s important you learn to balance these flavors by giving it a splash of acid (apple cider vinegar, preferably with the mother), and a bit of sweetness (wildflower honey). What if you can’t find wildflower honey? Then use whatever you have access to. You’ll also want to add some heat to your greens, the level is up to you.
Low and slow is the best way to cook southern-style collard greens, in my opinion. No need to rush, this is a low-country kinda dish, so let these aromas permeate your kitchen and enjoy the end results. I first posted this recipe to my Instagram account last year, and folks have made it for their families during holiday season. Everyone who’s tried it so far has loved it, and I think that has a lot to do with how I instruct you to prepare it. I want you to really make this yours, so as always, taste as you go!
I use two pre-made spices for this recipe, by The Gourmet Collection (links in recipe). I purchase mine from either Tuesday Morning, Marshall’s, or TJ Maxx. They’ve also been spotted at World Market. If you cannot find them, here’s the ingredients list for both, so you can substitute with what you have.
Smoked Paprika, Garlic, Chili & Chives Spice Blend
- smoked paprika, garlic, onion, sugar, red bell peppers, tomato flakes, black pepper, chili, chives, lemon peel, oregano, rosemary
Garlic & Onion Spice Blend
- garlic, onion, salt, soy bean, carrot, coriander, sugar, black pepper, red bell pepper, parsley, oregano, turmeric, cumin, sage, chives.
These were so amazing. If you’d rather use pork, such as hamhocks or fat back, etc. instead of the smoked turkey, feel free! I’ve made them with either protein, and they come out succulent no matter what.Print