Join us March 8-9 & 15-16 for Spring at the Silos Learn more.

All set to host a memorable spring meal. Shop Easter table.

Dwell in possibility. Shop the spring collection

Millie Peartree's Collard Greens

Collard Greens

byMillie Peartree
Total 2 hours and 40 minutes
Active 30 mins
Makes 8 to 10 servings
If someone is talking about soul food, I’m sure you’ve heard them mention collard greens, and this is one of my favorite recipes. I grew up eating turnips and mustards (same family as collards), but when I first had collard greens in my late teens, I never looked back. Sorry, turnips.
  • 4 bunches fresh collard greens, de-ribbed and chopped
  • 1 tablespoon extra virgin olive oil
  • 1 medium Vidalia, sweet, Spanish, or yellow onion, chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • Pinch of crushed red pepper flakes (optional)
  • Pinch of kosher salt, plus more as needed
  • 1 pound smoked turkey leg and neck
  • 4 cups unsalted chicken stock or broth
  • 12 ounces roasted red peppers, chopped
  • Cornbread, for serving
  • Hot sauce, for serving
  1. Fill a large bowl with water or clean your sink and fill with water. Submerge the collard greens in the water and agitate them with your hands to loosen the dirt, debris, and grit. Remove the washed greens from the water and reserve.
  2. Heat a Dutch oven or deep sauté pan over medium-low heat and coat with the oil.
  3. Add the onions, garlic powder, onion powder, black pepper, red pepper flakes (if using), and salt and sauté over medium heat until the onions soften but are still opaque, about 5 minutes.
  4. Add the smoked turkey leg and neck and let cook. Add the collard greens and chicken stock and bring to a rolling boil, then reduce the heat to a simmer and cover. Cook until the collard greens are completely tender, at least 2 hours.
  5. If they haven’t already fallen completely apart, transfer the smoked turkey necks and legs to a cutting board. Shred the meat with 2 forks and add back into the pot.
  6. Stir in the roasted peppers and add salt and black pepper to taste.
  7. Serve with cornbread and hot sauce. Cornbread is to potlikker as biscuits are to gravy. Sop it up.