Spilling the Greens: How Shannice Makes the Ultimate Collards

Collards the Shannice Way 🥬🍗

Dare I say…the best way?

Very simple. Extremely delicious. And just in time for fall.

If you have always wanted to learn how to make a good pot of collard greens, now is the time to start practicing! Do not wait until Thanksgiving morning to try a recipe for the first time. Make your Thanksgiving recipes now, taste them, make your adjustments, and figure out exactly how you want that holiday plate to taste.

And while you are at it, go ahead and try that fried turkey, too. 😏

Imagine that turkey frying, a big pot of collards simmering on the stove, and your whole house filling with the smell of garlic, smoked turkey, peppers, and seasonings. That is not just dinner. That is the beginning of the fall mindset.

This is one of those meals that makes everybody in the house start asking, “What are you cooking?”

What You Need

• 3 heads of collard greens (cause anything less is a “mess” like my grandma would say)
• 2 large smoked turkey legs
• 2 heaping tablespoons minced garlic
• ½ tablespoon olive oil
• ¼ teaspoon black pepper, plus more to taste
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• Mrs. Dash Garlic & Herb seasoning, to taste
• Apple cider vinegar, for washing and serving
• Hot sauce, for serving
• Water, as needed

Optional

• Minced red bell pepper
• Cayenne pepper, if you like a little heat

Be mindful of your time ⏲️

Prep Time: 25 minutes
Cook Time: 2 hours 45 minutes–3 hours
Total Time: 3 hours 10 minutes–3 hours 25 minutes
Servings: 8
Serving Size: About 1½ cups

And let me make something very clear:

You cannot eat collards without hot sauce and vinegar.

That is a Southern crime. 😂

Let’s Make These Greens!

Start with a medium to large pot on the stove and add ½ tablespoon of olive oil to the bottom. Add your 2 heaping tablespoons of minced garlic and let it bloom in the oil until it becomes fragrant. Once the garlic is heated and smelling good, add ¼ teaspoon of black pepper.

Now add your two large smoked turkey legs to the pot. Pour in just enough water to cover the turkey legs, turn the heat to high, and leave the pot uncovered.

Let those turkey legs get started for about 15 minutes. Then cover the pot and reduce the heat to medium-high.

While your turkey legs are getting nice and tender, it is time to handle those collards.

Wash Those Greens!

Wash your collards really, really well with water and apple cider vinegar. Collards grow in the dirt, y’all. We are not taking chances!

Once they are clean, remove about half of the hard stems. Personally, I actually like a little well-cooked stem in my collards, so I do not remove every single one. If you like your greens completely tender with no stem texture, feel free to remove more.

Now chop your collards.

I like mine with a little variety. I cut some pieces larger, some smaller and finer, and give the rest a nice moderate chop. You do not have to make every piece exactly the same size. We are making collards, not performing surgery.

Let That Turkey Do Its Thing

Check your turkey legs. They should be starting to soften and the water should have developed some of that delicious smoked-turkey flavor.

Let the turkey legs continue to simmer covered for about another hour.

After that, add:

• ¼ teaspoon onion powder
• ¼ teaspoon black pepper
• ¼ teaspoon paprika

Give everything a good swirl and let those seasonings work their way into the broth.

After about another 15 minutes, your turkey legs should have been cooking for roughly two hours total.

Now it is time for the greens!

Add Those Collards

Add the collards to the pot in layers. Try to put some of the tougher stem pieces closer to the bottom where they can spend more time cooking.

As you add each layer, sprinkle in a little Mrs. Dash Garlic & Herb seasoning. Continue layering until all of your greens are in the pot.

They are going to look like way too many greens at first.

Do not panic.

Push them down into the pot as they cook and cover it.

Let the greens simmer over medium heat for about 20–30 minutes, then give everything a good stir. You should start seeing those beautiful, vibrant dark-green leaves soften and cook down.

Cover them again and let them cook for another 20 minutes.

This Is Where You Make Them Yours

Now taste your greens.

This is the point where you can adjust the seasoning with additional salt or pepper if needed. Remember, smoked turkey can already bring quite a bit of salt to the pot, so taste before adding more salt.

This is also when I like to add my minced red bell pepper if I am using it. Stir it in so the peppers are evenly distributed throughout the greens.

Now check your stems.

If they are still too firm, let the greens continue cooking for another 10–15 minutes uncovered, or until the stems reach the tenderness you like.

Once they are done, remove the pot from the stove and let the greens sit partially covered until you are ready to serve.

And please—do not rush this part.

Let those flavors hang out together for a little while.

Nutrition Information

Estimated serving size: about 1½ cups
Estimated servings: 8

Per serving, including the smoked turkey and cooking oil:

• Calories: ~180–220
• Protein: ~15–18 g
• Carbohydrates: ~12–15 g
• Fiber: ~6–8 g
• Fat: ~7–10 g
• Sodium: ~600–900 mg*

*Sodium can vary significantly depending on the smoked turkey legs and how much additional seasoning or salt is used. These numbers are estimates rather than laboratory-tested nutrition facts.

Collard greens themselves are packed with nutrients, including vitamin K, vitamin A, vitamin C, folate, calcium, and fiber, while the smoked turkey adds protein and that rich, smoky flavor that makes this pot taste like somebody’s grandmother has been in the kitchen all day.

The Shannice Way

There are plenty of complicated ways to make collards, but I love a recipe that proves you do not need twenty ingredients to make something taste amazing.

You need good greens, smoked turkey, garlic, seasoning, patience, and a little love.

Then serve them up with your favorite fall comfort foods, grab that bottle of hot sauce, and keep the vinegar close by.

Because again…

No hot sauce. No vinegar. No collards.

I don’t make the rules. 😂🥬

And if you are practicing for Thanksgiving, this is your sign to make the greens now. Get comfortable with the recipe, figure out exactly how tender and seasoned you like them, and by the time Thanksgiving rolls around, you will be ready.

Eat with cornbread and enjoy!

Sincerely, Shannice xoxo