Hiii QCK,
Okay! We’re talking Holiday meals, all the classic recipes and how to do them RIGHT.
Collard greens, I feel like there’s so much to say. Everyone just has really specific opinions on them. Mainly, you either love or hate them. Me personally, I don’t tolerate greens slander and I think if you don’t like them, you just haven’t had them either made the right way or not in the way you like them.
In my house, greens start with a deep, slow cooked savory base and a bright, acidic apple cider vin finish. They’re tender but not mushy, and I cut them up smalllllll before I cook them because I think the best way to eat greens is just a little bit on top of every other bite of food. Like, if mashed potatoes are the base of the meal, collard greens are the garnish.
(I’m going to stop now because I’m not here to get passionate about greens.)
Key Notes on Greens
They need to be cleaned, well. I think this is the most tedious part of the whole process, but it really makes or breaks everything. If they’re not cleaned, they come out gritty and bitter, and you can tell. I think the best way is to just scrub your sink out, or a big bowl, and then tear them off the stem and move them through the water. Rinse and repeat a couple of times.
1/2 tbsp of vinegar per bunch of greens: That’s how I finish them off, and if it’s not quite enough I just add a little more. Vinegar is easy to add and hard to take away so, move cautiously.
Low & slow is the name of the game: You don’t want to rush this process. Collard greens by themselves are prettyyyyy…. ummm… yeah they don’t have a lot going on. So you want to make sure you’re taking your time and letting all the flavors come together and really absorb into each other. That’s how you get a good, flavorful dish at the end.
And for the rest of my Thanksgiving menu, check here!
- Full Fat Garlic & Herb Mashed Potatoes
- Velvety, Gooey Mac & Cheese
- Classic Collard Greens
- Marsala Glazed Carrots with Carrot Top Garnish
- Tendernisms Finest Roast Turkey
- Deep Dish Salted Maple Pumpkin Pie
Recipe:
| Prep: 20 mins | Cook: 45 Minutes | Category: Side Dish | Servings: 8 |
Ingredients
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 2 tbsp canola oil
- 6 bundles of collard greens, rinsed and roughly chopped
- 6 cups chicken broth
- 1 smoked turkey leg or neck (or ham hock)
- 3 tbsp apple cider vinegar
- 2 tsp red pepper flakes
- Salt to taste
- Crystal hot sauce, to taste
Directions
1. Sauté the aromatics.
In a large pot or Dutch oven, heat oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 3–5 minutes.
2. Build the base.
Pour in the chicken broth and add the smoked turkey leg (or ham hock) along with a pinch of red pepper flakes if using. Bring to a gentle boil, then reduce to a simmer for 20–30 minutes to infuse the broth with flavor.
3. Add the greens.
Stir in the collard greens, making sure they’re submerged in the liquid. Cook on medium heat for 30–45 minutes, stirring occasionally, until the greens are tender but not mushy.
Tip: Avoid boiling, it can make the greens too soft.
4. Season & finish.
Once the greens have cooked down, remove the turkey leg and shred the meat if desired, adding it back to the pot. Season to taste with salt, apple cider vinegar, and a few dashes of hot sauce. Tip: add the vinegar little by little and taste as you go, so you get the finish you want.
5. Serve warm.
Serve the greens with their pot liquor (broth) spooned over top.
Thank you so much for visiting QCK! I’m happy to have you here. If you try any recipes, or have any requests, please let me know! Otherwise happy cooking and lots of love from my kitchen to yours. ❤
Quarter Cup Kitchen 
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