Southern collard greens. How to: prepare and cook collard greens.


  • 1-3 pounds of smoked turkey necks (The amount you use is your preference)
  • 2-5 bunches of greens (The amount you use depends on how many people you’re feeding)
  • Nature’s season by Morton (You can use any seasoning you’d like–this is just my preference)
  • Red pepper flakes (optional)
  • Salt
  • apple cidar vinegar


  1. Place turkey necks into a stock pot and cover them with water. Let the turkey necks boil for 2-3 hours. They should be very tender and you can easily remove the meat from the bone.
  2. After the turkey necks are done, remove the meat from the bone and set aside. DO NOT POUR OUT THE WATER/STOCK–you will use this later.
  3. Meanwhile the turkey necks are cooking, prepare your greens.
  4. Look at each leaf, if it is discolored or has brown spots–discard the whole leaf or remove the damaged part.
  5. After you have reviewed the leaf, pull the leaf away from the stem (this process is shown in the youtube video above)
  6. Stack the leaves on top of each other.
  7. Roll them and cut them (this process is shown in the youtube video above.
  8. Wash all of the cut greens in salt and apple cidar vinegar solution (this process is shown in the youtube video above)
  9. Repeat the washing process at least 4 times.
  10. Add the greens to the same pot you boiled the turkey necks in.
  11. Add in your meat from step 2 to the pot.
  12. Season your greens and allow them to cook for 2+ hours until they’re done.
  13. In the south, we usually eat our collard greens with buttermilk cornbread

2 Comments Add yours

  1. Ramon says:

    If you are looking for an easy, flavorful and downright addictive southern soul food collard greens recipe then HERE SHE IS!!! Growing up, my grandmother use to prepare collard greens almost every Sunday and for a while, it was the only vegetable I d ever eat. I can remember eating bowl after bowl of these things until I felt sick.

    Liked by 1 person

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