Inside: How to make Southern collards, their origins, why they’re considered lucky greens, and why the resulting potlikker is liquid gold.
Braised collard greens with potlikker are a comforting, slow-cooked blend of tender greens, aromatics, water and a smoky element — I used smoked turkey wings. This dish is simple and deeply flavorful, humble in origin but rich in tradition.
A (very) brief history of Southern greens and potlikker (pot liquor)
Collard greens have ancient roots, first cultivated in the Mediterranean and widely used in ancient Greece and Rome. Over time they spread through Europe and into Africa, becoming a reliable, nutritious vegetable across cultures.
The Southern-style greens familiar today — collards and mustard greens among them — are closely tied to African culinary traditions brought to North America during the transatlantic slave trade. Enslaved cooks adapted ingredients and techniques to create sustaining, flavorful dishes.
Potlikker, the savory broth left after braising greens, has a layered history. Often served with cornbread, the broth was originally a byproduct of cooking for plantation households; it later became a cherished, nutrient-rich dish in its own right.
Why you’ll love this recipe:
- Simplicity — no advanced techniques required: hands-off braising yields tender results.
- Tender, hearty greens that pair well with many main dishes.
- Readily braised to tenderness in about an hour.
- A single smoked turkey wing delivers deep smoky flavor that transforms the greens and creates an irresistible potlikker.
- Traditionally eaten on New Year’s Day in the American South, collards are considered “lucky greens” symbolizing prosperity for the year ahead.
Ingredients:
- Collard greens — buy large bunches or pre-chopped greens. They wilt significantly as they cook.
- Smoked turkey wings — commonly found near hams and smoked items. Ask your butcher if needed.
- Olive oil — for sautéing aromatics.
- Onion — yellow onion is recommended.
- Garlic — fresh and minced for best flavor.
- Crushed red pepper flakes — a pinch for gentle heat.
- Water — to braise the greens and build the potlikker.
- Kosher salt — Diamond Crystal is less salty by volume; adjust if using Morton’s.
- Apple cider vinegar — adds brightness and balances the braise.
- Sugar — a small amount softens the flavors.
Step-by-step instructions:
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Sauté the onion, garlic and crushed red pepper until softened and fragrant, about 3–4 minutes.
2. Add the smoked turkey wing and water. Cover, bring to a boil, then reduce heat to low and simmer for one hour.
3. Transfer the turkey wing to a cutting board to cool while you begin adding the greens.
4. Add the collards gradually — a handful at a time — letting each batch wilt into the hot liquid before adding more to prevent overflowing. Braise the greens 45 minutes to an hour, until very tender.
5. When the turkey wing is cool, discard the skin and pick the meat from the bone; reserve the meat.
6. Return the picked turkey meat to the pot. Stir in apple cider vinegar and sugar, and add salt and pepper to taste. Use a slotted spoon or tongs to transfer the greens to a serving dish. Strain the remaining potlikker through a mesh strainer for a clear broth to serve alongside for dunking cornbread.
Pro-Tips:
- Braise 45 minutes to an hour for tender but still vibrant greens. Cook longer if you prefer them very soft.
- If using whole collards, remove the thick central stem, then chop the leaves into large pieces. Thinner stems will soften during braising.
- For chewier greens, chop into 1–2 inch pieces and sauté with the onions, then add 1–2 cups water and cover for 15 minutes. This method yields a different texture and omits the smoked turkey flavor.
Swaps and Variations
- Substitute ham hocks or a ham bone if smoked turkey wings aren’t available.
- Use bacon: crisp the chopped bacon, cook aromatics in the bacon fat, then add collards and water. Return crispy bacon bits before serving.
- Swap apple cider vinegar for red or white wine vinegar or a squeeze of lemon for brightness.
- Save potlikker as a soup base or sip it as a restorative broth; it’s excellent on cold or sick days.
- Make Southern-style ramen by replacing the seasoning packet with potlikker and topping with greens and picked turkey meat.
FAQs
Braising reduces bitterness, and 1–2 teaspoons of sugar softens the flavor.
They become tender after about 45 minutes to one hour of braising. Longer cooking yields softer greens but can turn them mushy and pale.
Serve them with warm cornbread and a bowl of potlikker for dunking.
Storage:
- Keep leftovers in an airtight container in the refrigerator for up to 7 days. Storing the greens and potlikker together works well.
Reheating:
- Reheat gently in a saucepan over medium heat or in the microwave.
Freezing:
- Freeze in an airtight, freezer-safe container for up to 3 months. Thaw before reheating.
Things to serve with lucky greens:
- Hoppin’ John
- Instant Pot Hoppin’ John Soup
- Baked ham or ham shank
- Brined smoked pork loin
- Hatch pepper skillet cornbread
- Southern ramen noodles made with potlikker
Collard Greens and Pot Likker
INGREDIENTS:
- 2 teaspoons olive oil
- 1 large onion, chopped
- 2 large cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 2 pounds collard greens, tough stems removed, roughly chopped
- 1 pound smoked turkey wings (about 1 wing)
- 10 cups water
- 1 teaspoon kosher salt
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
DIRECTIONS:
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Heat 2 teaspoons olive oil in a large pot over medium heat. Add 1 large chopped onion, 2 large minced garlic cloves and 1/4 teaspoon crushed red pepper flakes. Sauté until translucent, about 3–4 minutes.
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Add 1 pound smoked turkey wings and 10 cups water. Cover and bring to a boil, then reduce to a low simmer and cook, covered, for 1 hour. Remove the turkey wing to cool for 5–10 minutes.
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While the turkey cools, add 2 pounds collard greens and stir. Simmer 45 minutes to an hour until the greens are very tender.
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When the turkey is cool, pick the meat from the bones and discard the skin. Return the meat and bones to the pot and finish simmering the collards as needed.
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Just before serving, stir in 2 teaspoons sugar, 2 tablespoons apple cider vinegar and 1 teaspoon kosher salt, if needed. Simmer one more minute to dissolve the sugar.
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Serve the greens with a slotted spoon and offer the strained potlikker in a bowl for dunking cornbread.
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