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Southern-Style Collard Greens

Ingredients

  • 8 bunches of collards, stems removed

  • 2 smoked turkey wings

  • 1 tablespoons Tony's Chachere's Creole Seasoning

  • 1 tablespoon black pepper

  • 4-5 quarts of chicken broth, more if needed

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Directions

  1. Wash and chop collards.

  2. Boil 4 quarts of water in a large pot; add 1 tablespoon of salt. 

  3. Add collards, a little at a time, and cook 30 minutes; drain collards and run cold water on them. Let the water drain from collards.

  4. Pour collard into a large bowl.  Repeat the process until all of the collards are precooked.

  5. Pour chicken broth and turkey wings into a large stock-pot; add creole seadoning and black pepper; boil 1 hour on medium temperature.

  6. Add the collards, a little at a time, until they are covered in the broth (add more chicken broth if needed).  

  7. Cook on medium-high heat until the collards are fork tender, about 4-4 1/2 hours. 

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