Southern Collard Greens - Fresh Collard Greens Recipe - Step by Step - Ellen’s Homemade Delights 🥬

Hello and Happy New Year my Friends!

Hope everyone had a wonderful Holiday Season, I did! Can y’all believe 2025 is about to come to an end and have 5 more days until 2025! This whole year went by so fast! So today’s recipe I am going to share with y’all a classic Southern Side Dish and a must have for New Year’s dinner that represents Money, Collard Greens! Fresh, tender, leafy, Greens slow Simmered in a hearty, meaty, flavorful broth (Potlikker). Everyone will love and enjoy this and it will be your new favorite recipe, perfect anytime of the year for Soul Food Sunday, Kwanzaa feast, or a weeknight dinner.


1/4 cup (1/2 stick, 4 tablespoons) unsalted butter
1 tablespoon cooking oil (canola, vegetable, olive, coconut)
1 large yellow or white onion, chopped
3 cloves garlic, chopped
1 pound smoked turkey (neck, legs, wing, or tail) or smoked ham hocks
8 cups chicken broth, plus more if needed
1 cup water
3 large bunches (2 pounds) fresh collard greens with stems, washed and chopped
1 capful distilled white vinegar
2 teaspoons white sugar
1 teaspoon onion soup mix
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Kosher salt
Black or white pepper
Hot sauce, for serving (optional)


In a large, deep pot over medium heat, add in the butter and oil and let it get hot and the butter melts. Once melted, add in the onions and cook until translucent, about 2 to 3 minutes, then add in the garlic and cook for 1 to 2 minutes. Add in the smoked turkey (or ham hocks), chicken broth, and water to the pot and bring to a boil. Turn the heat down to simmer, cover the pot, and cook for 1 hour. Add in the collard greens in batches to the pot, stirring and more as they wilt. Add and stir in the vinegar, white sugar, onion soup mix, onion powder, garlic powder, salt and pepper, stir until well combined. Cover the pot and simmer for an additional hour. (Stir occasionally and add more broth if necessary). Taste the greens and add salt and pepper if needed. Remove the smoked turkey or ham hocks from the bone and add it back to the pot of greens (along with the skin of the turkey) and continue to cook and cover the pot until the greens are tender about 20 minutes. Serve with hot sauce (if desired) and cornbread and enjoy!

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