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Paula Deen’s Soulful Collard Greens: A Taste of Southern Comfort

The aroma alone transports me back to my grandmother’s kitchen in rural Georgia. The rich, earthy scent of simmering greens, mingled with the smoky perfume of turkey, would fill the entire house on Sunday mornings. As a child, I’d eagerly anticipate the moment I could finally dive into a bowl of those tender, flavorful collard greens, a taste that always felt like a warm hug from home. To this day, no Thanksgiving or Christmas feels complete without a generous serving.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 4-6
Yield: About 6 cups
Dietary Type: Not Vegetarian/Vegan

Ingredients

For the House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

To prepare the Greens:

1/2 lb smoked turkey wings or 1/2 lb smoked turkey neck bones
1 tablespoon house seasoning
1 tablespoon seasoning salt
1 tablespoon hot red pepper sauce
1 bunch collard greens
1 tablespoon butter

Equipment Needed

Large pot
Knife
Cutting board
Airtight container (for storing house seasoning)

Instructions

Prepare the House Seasoning: In a small bowl, combine the salt, black pepper, and garlic powder. Mix thoroughly to ensure the spices are evenly distributed. Store in an airtight container for up to 6 months. This versatile seasoning blend is fantastic for all sorts of dishes, not just collard greens.
Begin the Broth: In a large pot, bring 3 quarts of water to a rolling boil over high heat.
Infuse the Flavor: Add the smoked turkey wings (or neck bones), 1 tablespoon of house seasoning, 1 tablespoon of seasoning salt, and 1 tablespoon of hot red pepper sauce to the boiling water.
Simmer for Depth: Reduce the heat to medium. Cover the pot and allow the mixture to simmer gently for 1 hour. This slow simmering process allows the smoky flavor of the turkey to infuse the broth, creating a rich and savory base for the greens.
Prepare the Greens: While the broth simmers, prepare the collard greens. Wash the collard greens thoroughly under cold running water to remove any dirt or grit. This is a crucial step, as no one wants gritty greens!
Remove the Stems: Remove the tough stems that run down the center of each leaf. To do this, hold a leaf in your left hand and strip the leaf down with your right hand, using a gentle but firm grip. The tender young leaves in the heart of the collards don’t need to be stripped; they are perfectly edible and will add a delicate sweetness to the dish.
Stack and Slice: Stack 6 to 8 leaves on top of one another, tightly roll them up like a cigar, and slice the roll into 1/2 to 1-inch thick slices. This chiffonade cut ensures the greens cook evenly and are easy to eat.
Combine and Cook: After the broth has simmered for an hour, place the sliced collard greens into the pot with the smoked turkey and flavorful broth.
Add the Butter: Add 1 tablespoon of butter to the pot. The butter adds a touch of richness and helps to tenderize the greens.
Simmer Again: Cook for 45 to 60 minutes, stirring occasionally to prevent sticking. The greens should be tender and easily pierced with a fork when they are done.
Taste and Adjust: Once the greens are cooked to your liking, taste the broth and adjust the seasoning as needed. You may want to add more house seasoning, seasoning salt, or hot red pepper sauce to achieve your desired level of flavor. Remember that the flavors will continue to meld and intensify as the greens sit.
Serve and Enjoy: Serve the collard greens hot as a side dish with your favorite Southern meal.

Expert Tips & Tricks

Smoked Meat is Key: The quality of the smoked turkey greatly impacts the flavor of the greens. If possible, use high-quality, naturally smoked turkey for the best results.
Don’t Overcook: While collard greens should be tender, avoid overcooking them to the point of mushiness. The ideal texture is slightly wilted but still has a bit of bite.
Spice Level: The amount of hot sauce can be adjusted to your personal preference. Start with 1 tablespoon and add more to taste if you prefer a spicier dish.
Make Ahead: Collard greens are often even better the next day, as the flavors have had more time to meld. You can prepare them a day or two in advance and reheat them before serving.
Tenderizing Tough Greens: If your collard greens are particularly tough, you can add a tablespoon of vinegar (apple cider or white) to the pot to help tenderize them.

Serving & Storage Suggestions

Serve Paula Deen’s Collard Greens hot as a classic Southern side dish. They pair perfectly with cornbread, fried chicken, macaroni and cheese, or pulled pork. For an elegant presentation, garnish with a sprinkle of red pepper flakes.

Leftover collard greens should be stored in an airtight container in the refrigerator. They will keep for 3-4 days. To reheat, simply microwave or simmer on the stovetop until heated through. Collard greens can also be frozen for longer storage. When freezing, cool the greens completely before transferring them to a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	234 kcal	N/A
Calories from Fat	86 g	37%
Total Fat	9.7 g	14%
Saturated Fat	4.1 g	20%
Cholesterol	59.8 mg	19%
Sodium	28478.1 mg	1186%
Total Carbohydrate	18.5 g	6%
Dietary Fiber	6.6 g	26%
Sugars	0.9 g	3%
Protein	21.4 g	42%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Vegetarian/Vegan Option: For a vegetarian or vegan version, substitute the smoked turkey with smoked paprika and vegetable broth. Add a teaspoon of liquid smoke for that signature smoky flavor.
Different Greens: While collard greens are traditional, you can also use other types of greens, such as mustard greens, turnip greens, or a combination of different greens.
Spice it Up: For extra heat, add a chopped jalapeño pepper or a pinch of cayenne pepper to the pot.
Sweetness: A touch of sweetness can balance the bitterness of the greens. Try adding a teaspoon of brown sugar or a drizzle of molasses to the pot.

FAQs (Frequently Asked Questions)

Q: Can I use frozen collard greens instead of fresh?
A: Yes, you can use frozen collard greens, but fresh greens will generally have a better flavor and texture. If using frozen, be sure to thaw and drain them well before adding them to the pot.

Q: How do I get rid of the bitterness in collard greens?
A: Simmering the greens for a longer period and using a smoky meat like turkey can help reduce bitterness. Adding a touch of sweetness, like a teaspoon of brown sugar or molasses, can also help balance the flavor.

Q: Can I make this in a slow cooker?
A: Absolutely! Simply combine all the ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: Do I need to soak the collard greens before cooking?
A: Soaking isn’t strictly necessary, but it can help remove any lingering dirt or grit. If desired, soak the greens in cold water for about 30 minutes before washing and slicing them.

Q: What kind of smoked turkey should I use?
A: Smoked turkey wings or neck bones are traditional choices, as they provide a lot of flavor. You can also use smoked turkey legs or drumsticks.

Final Thoughts

Paula Deen’s Collard Greens offer a comforting and flavorful taste of the South, perfect for any occasion. Don’t be intimidated by the cooking time; the result is well worth the effort. I encourage you to try this recipe and experience the magic of slow-cooked greens for yourself. Feel free to experiment with variations and substitutions to create your own unique version. Pair this dish with some crispy fried chicken, creamy macaroni and cheese, and a slice of sweet cornbread for a complete Southern feast. And of course, don’t forget to share your culinary creations with loved ones, as food is always best enjoyed when shared.

Paula Deen’s Collard Greens Recipe