Why This Recipe Works

Low-and-slow braise: A gentle two-hour simmer collapses tough collard fibers into silk without turning them army-green.
Double-smoked pork: Smoked turkey wing and a dab of smoked paprika layer in complexity without greasiness.
Pot-likker magic: The nutrient-rich broth becomes a sauce for rice, grits, or cornbread—zero waste, maximum flavor.
Make-ahead friendly: Flavor deepens overnight; reheat gently and they taste even better on day two.
Vegan option: Swap smoked turkey for liquid smoke plus mushroom powder; still deeply savory.
Freezer hero: Portion into quart bags, freeze flat, and you’ve got lucky greens for months.

Ingredients You'll Need

Great collards start at the market. Look for bunches that are perky, deeply green, and no larger than your forearm—elephantine leaves can be fibrous and bitter. If the stems snap cleanly, you’ve found young plants; if they bend like rope, keep hunting. Once home, submerge them in a sink of cold salted water for 10 minutes; any grit will fall away. Spin-dry in a salad spinner or pat dry with kitchen towels.

Collard greens (2½ lb, about 3 large bunches) provide iron, vitamin K, and that unmistakable mineral sweetness. Remove the thickest part of the stalk, but don’t obsess—thin ribs melt during the braise.

Smoked turkey wing (12 oz) lends collagen-rich body and gentle smoke. If you only find wings that are salt-cured, soak in cold water for 1 hour first. Vegans can replace with 2 tsp smoked salt plus 1 tsp porcini powder.

Chicken stock (4 cups, low-sodium) forms the backbone of the pot likker. Substitute vegetable broth for a vegetarian pot; add 1 tsp soy sauce for extra umami.

Apple-cider vinegar (¼ cup) brightens the long-cooked flavors and tames any residual bitterness. In a pinch use white wine vinegar, but stay away from balsamic—its sweetness muddies the dish.

Granulated sugar (1 Tbsp) is not for sweetness but balance; it rounds the vinegar’s edge. Honey or maple syrup work, yet they’ll tint the broth amber.

Crushed red-pepper flakes (½ tsp) give a polite tickle of heat. For Carolina-style fire, double the amount and add a diced habanero.

Garlic (4 large cloves, smashed) goes in late so it stays pungent rather than vanishing into the background.

Butter (2 Tbsp, unsalted) swirled in off-heat gives glossy body and restaurant finish. Use olive oil for dairy-free diners.

How to Make New Year's Day Collard Greens for Good Luck and Good Taste

Prep the leaves

Stack 4–5 collard leaves, roll into a cigar, and slice crosswise into ½-inch ribbons. This “chiffonade” exposes maximum surface area for quick wilting. If you prefer Southern-style squares, cut through the stack twice horizontally, then into 1-inch strips.

Render the turkey

Place smoked turkey wing in a cold enameled Dutch oven, add 1 cup stock, and bring to a simmer over medium heat. Cover, reduce to low, and steam for 15 minutes. This initial step extracts smoky fat and creates a flavor base without scorching.

Build the aromatics

Add diced onion (1 large) to the pot, increase heat to medium, and sauté until edges caramelize, about 6 minutes. Stir in 1 tsp kosher salt; it helps the onions sweat and prevents sticking.

Deglaze with vinegar

Pour in the apple-cider vinegar and scrape the pot with a wooden spoon to lift any browned bits (fond). Let the vinegar reduce by half—about 2 minutes—so its sharpness mellows into tangy sweetness.

Pack in the greens

Add collards in three additions, wilting each batch before adding the next. They’ll shrink dramatically—like spinach on steroids. Once all greens are wilted, pour in remaining 3 cups stock until just level with the top of the leaves; add water if needed.

Season for balance

Stir in sugar, red-pepper flakes, and ½ tsp black pepper. Taste the broth; it should be bold since the greens will dilute flavors as they release water.

Simmer gently

Bring to a slow bubble, cover with lid slightly ajar, and cook 1 hour 45 minutes. Resist cranking the heat; a vigorous boil will turn the greens khaki. Stir every 20 minutes to rotate the top leaves into the broth.

Finish with freshness

In the last 10 minutes add smashed garlic cloves. Off heat, fold in butter and a final splash of vinegar for sheen and snap. Discard turkey skin and bones; shred any meat and return to the pot.

Rest and serve

Let stand 10 minutes so flavors marry. Serve hot in shallow bowls with plenty of pot likker, a wedge of cornbread, and a bottle of hot pepper vinegar on the side.