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Good Ground Southern Greens

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Prep Time 37 minutes
Cook Time 1 hour
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 bunch Collard Greens
  • 1 bunch Turnip Greens
  • 1 Small smoked turkey or 4 slices of bacon Could use smoked ham hock
  • 1 Medium Onion
  • 3 Cloves of Garlic minced
  • 1 tsp Crushed Red Pepper
  • 1 Tbsp Apple Cider Vinegar
  • Salt & Pepper to taste
  • 5-6 cups Chicken or Vegetable broth
  • 1 tsp olive oil if not using pork

Method
 

  1. Prep the greens: Remove thick stems, stack the leaves, roll tightly, and slice into ribbons.
  2. Sauté aromatics:
    If using bacon: cook in a large pot until crispy, then set aside.
    If using turkey neck: brown in the pot with a little oil.
    If using other pork like ham hocks: bring to a boil in water/broth
    If vegetarian: skip meat and start with olive oil.
  3. Add onion to the pot and sauté until soft (about 5 minutes). Add garlic and red pepper flakes.
  4. Add the greens a handful at a time, stirring as they wilt down.
  5. Pour in broth or water and return meat to the pot (if using). Bring to a boil.
  6. Reduce to a simmer, cover, and cook 45–60 minutes, or until greens are tender and flavorful.
  7. Stir in apple cider vinegar and season with salt and pepper to taste.
  8. Serve hot with cornbread and enjoy!

Notes

 

  • Vegetarian option: Skip the meat and add 1 tsp smoked paprika for depth. Use vegetable broth for added richness.
  • Storage: Leftovers keep well in the fridge for up to 3 days. The flavor deepens over time!
  • Bonus tip: Save the potlikker—the broth left behind—for sipping or cooking rice or beans.