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Collard Greens – The New York Times

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Collard Greens – The New York Times

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Collard Greens

Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor.

Today, we’re making one of my favorite recipes of all time: Southern collard greens. I like to use smoked turkey versus the smoked ham hocks. I love the flavor of it. It’s so meaty and it’s so rich, and it’s a great flavor to these dark greens. I love the brininess of the potlikker from the smoked turkey and the acidity from the vinegar. This is the recipe that comes together in one pot, and the longer it cooks, the better it will be. Ooh, that’s good.

Collard greens, a staple of Southern cuisine, are often cooked down with smoked turkey or pork neck bones. The greens form a potlikker, or broth, full of briny, smoky flavor.

By Nyt Cooking

November 21, 2025

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