If you don’t already have the art of cooking collard greens mastered and are looking for the ultimate recipe that will fool your guests into thinking you’ve been cooking greens all your life, then LOOK NO FURTHER! This dish is a staple for weekly Sunday dinners, Easter menus, Thanksgiving and pretty much any time you want them. This recipe is so easy that even I can make them.
Honestly, I didn’t enjoy collard greens growing up in the south. It seemed everyone else ate them, but I just couldn’t bring myself to get a scoopful on my plate. As I got older I began to try different versions and some I ended up liking more than others. I realized that I didn’t like collard greens with all the fat pieces floating around and I didn’t like the vinegar taste in some.
One day, I tried a batch that my friend Barry, aka Beasy, cooked and they were AUH-MAZING. No fat pieces and no vinegar….PERFECT! These greens had tons of smoked flavor, just enough saltiness and each bite was super tender. I could have put my face in the pot that day. I thought about those collards for months and he finally shared the recipe with me.
Lucky for you, he said I could share it on my blog! YAY!!! Ok, so here it is!
Beasy’s Southern Collard Greens with Smoked Turkey & Bacon
In a large 20 QT stockpot cook bacon on low heat to draw some of the fat out, about 5-7 mins. Add onions and garlic and let them saute in the bacon fat (or vegetable oil) for about 5-6 mins. Add 3 cups of water, all the broth, pepper, red pepper flakes and turkey necks. Let that simmer for about 20 mins. Add one bag of collard greens and a 1/4 cup sugar and cover. I know the sugar seems a bit strange to add but you won’t even taste it. Let that all simmer for about 15-20 mins until the greens cook down a bit. Add the other bag of collards and 1/4 cup sugar and let simmer for 2 1/2 to 3 hours, stirring every 30-45 mins or so. This recipe does not require salt since you’re using bacon and smoked turkey necks. DON’T ADD SALT. If you do, it will definitely be too salty. Also, if you don’t want to use bacon, substitute it with 2 tbsp of vegetable oil.
Smoked Turkey Necks – you can find these at any grocery store in the meat department. These give the greens that good smokey flavor. Ummmmmm, my mouth is watering!
Pile it all in and let simmer.
After simmering for awhile, you’ll have a pot of gold!
You’re welcome! Enjoy!
Thanks, Barry! I love having friends that can cook.
O yes that looks real GOOD
Thank you!
A half a cup of sugar seems like a lot. About how many bunches of greens did you use for that amount of sugar?
The recipe calls for two bags of greens.
Do you leave bacon in or take it out once its cooked?
Hi! Leave it in…you want that good bacon flavor.
Is it sweet since you add sugar?
Not at all. I think it just helps to cut the bitterness of the greens, but I don’t taste it at all. This is a huge pot of greens and a lot of liquid and salt…that little bit of sugar just disappears.
This looks good. When do you put in the red pepper flakes?
Towards the end of cooking…I’d add it once you turned the pot off. Taste it first to see if you want to add a little spice or not.
About how many quarts is your pot do you think?
Hi Nicole! It’s a 20qt stock pot. When they start off, the pot is full, but they cook way down.
How can I substitute the bagged greens for a bunch? How many bunches do I need? I don’t like using the bagged greens, to many stalks. I prefer to buy the bunch. What your guess?
Hi Mattie! I think a 2-lb bag equals one bunch. You’re right, there are a lot of stalks but I don’t really notice once it cooks down.
How much seasoning do you put in the greens if you do not use the turkey necks?
Hmmmm, I’m not really sure because the turkey necks provide a nice smokey flavor that is hard to mimic. Sorry!
So everything is cooked on low heat correct
Yes, keep it to a low simmer.
Do you take the turkey necks out?
Noooooooo, leave them in! You eat them along with the greens. They add lots of flavor.
Made it for thanksgiving and it was good but too sweet !! Next time I’ll cut the sugar in half
Great! Hmmmm, it’s not ever sweet when I make it, but feel free to adjust the recipe for your liking.
Will brown sugar work as well?
That might make it too sweet.
Can you cook this in a crockpot
I don’t know. I’ve only tried it on the stove.
I”ll try this recipe version. However, I love collards in ham hocks, fried country ham or smoked turkey with hot pepper vinegar & honey!! Always have an empty pot when served throughout the years!!! Thank you for sharing your recipe & glad to hear you have found a recipe to enjoy collard!
Can’t wait to try this at Thanksgiving…..thank you SOOOOOOOO much for the recipe….I like taking short cuts if at all possible….