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Hot Sauce Collards
  • SERVES: 6 to 8
  • PREP: 25 minutes
  • TOTAL TIME: 2 hours 25 minutes

Where there’s smoke, there’s collards.

  • 4 pounds collard greens (yes, it’s a lot, but trust me)
  • 3 tablespoons olive oil
  • 1 large onion, finely diced
  • 10 cloves garlic, roughly chopped (not tiny)
  • 1 smoked turkey wing (you can find these in the meat department, especially this time of year) or ham hock*
  • 3 cups low-sodium chicken broth, plus more if needed
  • 2 tablespoons hot sauce, such as Frank’s red hot or Cholula, plus more to taste
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper

*(If you want your collards to be vegetarian, you can replace the turkey leg with 1 teaspoon smoked paprika)

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