Skip to main content

Braised Collard Greens With “Pot Liquor”

Braised Collard Greens With “Pot Liquor”

In the South, braising tough dark greens like collard greens with a small amount of liquid results in what’s known as “potlikker”- the flavorful broth left over from cooking. Besides enhancing the flavor of just about anything you put it on or soak it up with, pot liquor is also chock full of nutrients like vitamin C, vitamin K, and iron that were released during cooking.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 1 turkey leg or smoked turkey leg
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes (or more if you like it spicy)
  • 3 cloves garlic, minced
  • 1 large bunch collard greens, large center stems removed and sliced into 2-inch strips
  • 1 cup chicken stock (low-sodium), such as MANISHEWITZ
  • 1/2 cup water
  • Juice of 1 lemon


1. Season turkey leg with a sprinkling of salt and pepper. Heat oil in a large pot over medium-high heat until hot (but not smoking). Sear turkey until browned on each side, about 2-3 minutes per side. Remove turkey from pot, leaving the fat in the pan; transfer turkey to plate and set aside. Add the red pepper flakes and garlic to the pot and sauté until fragrant and golden, about 2 more minutes. 

2. Add the collard greens and toss to coat with oil and garlic. Season lightly with salt and pepper and cook until they begin to wilt. Add the chicken stock, water, and reserved seared turkey leg. Cover and lower the heat to a simmer. 

3. Cook until the greens are tender, about 30 to 40 minutes. Uncover, remove turkey leg and carefully cut away all meat from the bones. Dice turkey meat and return to pot (discard bone). Add lemon juice and stir to mix. Raise the heat to medium and continue cooking for another 2-3 minutes. Serve greens hot with “pot liquor.” (See intro above)

Recipe published in JOY of KOSHER with Jamie Geller Magazine Spring 2015 SUBSCRIBE NOW

Pesach 2015 Magazine cover