A Pot of History: Collard Greens with Smoked Turkey Wings

Last night, the kitchen smelled like home.

I slow-simmered a pot of collard greens with smoked turkey wings, and let me tell you—they were seasoned to perfection. Tender, flavorful, and rich with that unmistakable Southern soul. But for me, cooking collard greens is more than just making a side dish. It’s about honoring a history that’s rooted deep in African-American tradition.

During slavery, collard greens were among the few crops our ancestors were allowed to grow for themselves. These greens became not just a source of nourishment, but a symbol of resilience and resourcefulness. With limited means, they created flavor from struggle—learning to stretch meals, to season boldly, and to pass down recipes from generation to generation.

Over the years, our people perfected the recipe. What started with humble greens evolved into a Southern staple—infused with smoky meat like ham hocks or turkey wings, kicked up with hearty peppers and onions, and always plated with a slice of buttermilk cornbread to soak up that pot liquor. It’s not just food. It’s culture. It’s community. It’s connection.

There’s something sacred about standing over a pot, tasting, adjusting, and letting those greens speak for themselves. They’re not rushed. They’re respected. So yes—last night, I cooked a pot of collard greens. But really, I carried on a tradition. I stirred history. I served soul.

If you’ve never made greens from scratch or only know them from the plate—not the process—I encourage you to dig deeper. You’ll find more than a recipe. You’ll find a story.

Until next time,– Chef Ken