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A Taste of Home with a Twist

Collard greens have always held a special place in my kitchen and heart. This classic Southern dish is more than just food—it’s a celebration of heritage, warmth, and love shared at the table. Today, I’m sharing my take on this iconic dish, with rich, smoky flavors simmered to perfection in a savory broth (aka pot likker). Whether it’s a Sunday dinner, holiday feast, or just because, these collard greens are bound to become a family favorite.  
What Makes These Collard Greens Special?  
This recipe is my love letter to the traditional Southern collard greens, infused with my Jamaican roots and personal flair. I’ve added a touch of brown sugar and apple cider vinegar to balance out the smoky richness, while the red pepper flakes and hot sauce bring just enough heat to keep things interesting.  
Print Recipe
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil or avocado oil for added depth
  • 2 lbs smoked turkey wings or ham hocks for a traditional feel
  • 1 large white onion finely chopped
  • 4 garlic cloves minced
  • 1 tsp red pepper flakes adjust to taste
  • Kosher salt & freshly ground black pepper to taste
  • 6-8 cups low-sodium chicken broth start with 6, add more if needed
  • 1 tsp hot sauce plus extra for serving
  • 1 tbsp light brown sugar
  • 2 tbsp apple cider vinegar
  • 3 lbs fresh collard greens cleaned, stems removed, and chopped

Method
 

  1. Build the Flavor Base
  2. Heat oil in a large Dutch oven or stock pot over medium heat until shimmering. Add the smoked turkey wings and sear for 3-4 minutes per side, creating a rich, golden crust.
  3. Add the chopped onion and sauté until softened, about 5 minutes. Toss in the garlic and red pepper flakes, stirring until fragrant, about 1 minute.
  4. Create the Broth
  5. Pour in 6 cups of chicken broth, then add hot sauce, salt, and pepper. Stir to combine. Reduce the heat to medium-low, cover, and let the mixture simmer for 1 hour.
  6. Shred the Meat
  7. Carefully remove the turkey wings and let them cool slightly. Use a fork (or your hands, if you’re like me!) to shred the meat, discarding the bones and any excess fat. Return the shredded meat to the pot.
  8. Add the Greens
  9. Stir in the brown sugar, apple cider vinegar, and collard greens. Don’t worry if the greens seem like they’re overflowing—once they hit the pot, they’ll wilt down beautifully.
  10. If the broth has reduced too much, add 1-2 more cups of broth. Cover the pot and let everything braise on medium-low heat for 1 to 1.5 hours, stirring occasionally.
  11. Season to Perfection
  12. Taste and adjust the seasoning with more salt, pepper, or hot sauce. Serve warm, and don’t forget to drizzle that pot likker over cornbread or rice—it’s the best part!

Notes

Rae’s Kitchen Tips

  • Smoked Meat Swap: If turkey isn’t your thing, smoked pork neck bones or vegan smoked sausage work wonderfully.
  • Make It Spicy: Add a finely chopped Scotch bonnet pepper for a Caribbean twist.
  • Batch Cooking: These greens taste even better the next day, so don’t be afraid to make a big pot!

Why I Love This Dish

Collard greens are more than food—they’re a connection to tradition, family, and the stories shared over meals. This recipe is a blend of the old and the new.
Let me know how you enjoyed this recipe in the comments, and don’t forget to tag me on Instagram @iamraeknight_ when you make it! 💚