Mission BBQ Collard Greens Recipe

Mission BBQ serves up some of the most amazing side dishes I’ve ever tried. Their collard greens caught my attention from the very first bite.

The smoky, tender greens soaked in a rich broth left me wanting more every single time.

This dish tastes bold yet comforting. Each spoonful gives you that perfect balance of smokiness from the turkey, a slight tang from vinegar, and just enough spice to keep things interesting.

The greens melt in your mouth while the pot liquor (cooking liquid) ties everything together beautifully.

After eating them so many times, I finally figured out how to recreate them at home. Today, I am sharing this copycat Mission BBQ Collard Greens Recipe so you can enjoy the same delicious taste.

What are Collard Greens?

Collard greens are dark, leafy vegetables from the same family as cabbage and kale. They grow in large, thick leaves with sturdy stems.

People have cooked collard greens in the South for many years, often simmering them slowly with meat and seasonings. The leaves start out tough but become soft and tender after cooking.

They soak up flavors from whatever you cook them with, which is why they taste so good with smoked meat and rich broth.

Fresh collard greens have a slightly bitter taste when raw, but cooking them brings out a mild, earthy flavor

Why Mission BBQ Collard Greens Are the BEST!

1. Smoky Depth – The smoked turkey pieces give these greens an incredible smoky flavor that regular collard greens just don’t have. Every bite reminds you of outdoor barbecue cooking.
2. Rich Broth Base – Using chicken broth instead of plain water creates a flavorful foundation. The broth gets even better as it cooks down with all the seasonings and meat.
3. Tender Texture – Mission BBQ knows exactly how long to cook their greens. They come out soft but not mushy. You can easily cut them with just a fork.
4. Perfect Seasoning Balance – The combination of vinegar, hot sauce, butter, and spices creates layers of flavor. Nothing overpowers anything else. Each element works together.
5. Meaty Satisfaction – The shredded smoked turkey mixed throughout makes these greens hearty enough to feel like a meal on their own.

Mission BBQ Collard Greens Ingredients

Main Ingredients:

• 2 lbs fresh collard greens: Large, dark green leaves that cook down soft and flavorful; kale works as a swap.
• 2 quarts chicken broth or stock: Rich liquid for cooking; vegetable broth can replace it for a meat-free version.
• 1–2 tbsp chicken base (better than bouillon): Concentrated flavor boost for broth; cube bouillon can substitute.
• Smoked turkey legs and necks: Adds smoky, meaty taste to greens; smoked ham hocks or bacon can be used instead.
• 2 onions: Brings sweet, rich flavor when cooked down; yellow or white onions both work well here.
• 2–3 stalks of celery: Adds gentle crunch and earthy flavor; green bell pepper is another good choice.
• 3 cloves fresh garlic: Adds depth and sharp flavor; garlic powder works in a pinch.

Seasonings and Extras:

• 2 tbsp apple cider vinegar: Adds tang that balances richness; white vinegar or lemon juice may replace it.
• Few dashes of hot sauce: Gives a small kick of heat; use chili flakes or cayenne if preferred.
• 2 pinches white sugar (optional): Balances out any bitterness from greens; honey can be used in small amounts.
• 2 tbsp butter: Brings smooth, rich taste to the dish; margarine or olive oil can also work.
• Salt, pepper, garlic, onion powder: Classic seasonings to bring out flavor; adjust amounts to personal taste.
• 2 bay leaves: Add a soft earthy flavor to the broth; can be skipped if unavailable.
• Fresh thyme: Gives a light herbal touch; dried thyme can replace but use half the amount.

Essential Kitchen Equipment

1. Large stockpot – For boiling broth and greens.
2. Sharp knife – Makes cutting greens easier.
3. Cutting board – A safe place to chop veggies.
4. Tongs – Helps move turkey and greens easily.
5. Strainer – For removing bits from the broth.
6. Measuring spoons – To keep seasoning balanced.
7. Mixing bowl – Useful when handling meat or greens.

How to Make Mission BBQ Collard Greens

Step 1 | Prepare the broth

Place the stockpot on medium-high heat. Add chicken broth, chicken base, smoked turkey legs, and smoked turkey necks. Toss in chopped onions, celery, smashed garlic, bay leaves, and thyme.

Let it boil until turkey meat becomes tender and starts to fall from the bone. This can take about 60–90 minutes.

Step 2 | Clean the greens

While the broth cooks, clean collard greens very well. Rinse several times in cold water until no dirt remains. Remove thick stems and slice leaves into thin strips.

Step 3 | Strain and shred

When turkey is ready, remove meat to a bowl. Strain broth through a wire strainer to remove cooked vegetables and herbs. Shred turkey meat, making sure to discard bones and skin.

Step 4 | Cook the greens

Add clean collard greens to the strained broth. Cover with a lid and cook on medium heat for about 15–20 minutes until greens soften. Stir now and then.

Step 5 | Add flavor back

Return shredded smoked turkey to the pot. Mix gently into greens.

Step 6 | Season

Add vinegar, butter, sugar (optional), hot sauce, salt, pepper, garlic powder, and onion powder. Taste and adjust seasonings as needed.

Step 7 | Simmer

Continue cooking until greens are tender and broth thickens slightly. This can take another 20–30 minutes.

Step 8 | Serve

Remove bay leaves. Spoon into bowls and serve warm with your favorite sides.

Tips & Tricks

• For Less Bitterness: Some people find collards a little bitter. Adding the vinegar and a pinch of sugar helps with this. You can also boil the greens for 5 minutes in water, then drain them before adding to the broth.
• Get the Greens Really Clean: To make sure all the grit is gone, you can soak the chopped greens in a big bowl of water for 10 minutes. The dirt will sink to the bottom.
• Make it Your Own: This recipe is easy to change. Like it spicier? Add more hot sauce. Prefer a different meat? Use ham hocks or bacon. It is a very forgiving recipe.
• Save Time: You can use pre-washed and chopped collard greens from a bag to cut down on prep work.

What Goes Well With Collard Greens?

Collard greens pair beautifully with classic barbecue and Southern comfort foods. Cornbread is the most traditional partner.

The slightly sweet bread soaks up that flavorful pot liquor perfectly. Pulled pork, ribs, or smoked chicken make excellent main dishes alongside these greens.

Mac and cheese provides a creamy contrast to the tangy greens. Fried chicken brings crispy notes that balance the soft greens. Black-eyed peas or baked beans add hearty substance.

At Mission BBQ restaurant, they serve collard greens as a side option with their barbecue platters alongside other classic sides.

Make-Ahead and Storage

1. Make-Ahead: You can make this entire recipe one or two days before you need it. The flavor gets even better as it sits in the fridge.

2. How to Store: Let the greens cool completely. Then, put them in a sealed container in the refrigerator. They will stay good for about 4 to 5 days.

3. How to Reheat: Warm them up in a pot on the stove over medium heat. Stir them now and then until they are hot. You can also reheat a single portion in the microwave for a minute or two.

4. Freezing: These collard greens freeze very well. Put them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw them in the fridge overnight before reheating.

Mission BBQ Collard Greens Recipe FAQs

1. How do I keep collard greens from being bitter?

Adding a little sugar or honey balances out bitterness. Vinegar also helps cut through the strong taste.

2. Can I use a slow cooker?

Yes, you can. Follow steps 1 and 2 on the stove. Then, put the strained broth, raw greens, and shredded turkey into a slow cooker.

Cook on high for 3-4 hours or on low for 6-7 hours. Add the seasonings in the last hour.

3. Is it okay to eat the broth?

Yes, the broth is very tasty! In the Southern tradition, this broth is called “pot liquor” or “pot likker.” It is full of flavor from the greens and meat. Many people like to soak it up with cornbread.

4. How should I clean collard greens?

Rinse in cold water several times, paying attention to the stems and folds where dirt hides. Removing thick stems helps the texture.

5. How do I know when the greens are done cooking?

The greens are ready when they are very tender and soft. They should not be tough or chewy. They will also turn a much darker, olive green color. Taste a piece to check for the texture you like.

6. The broth is too thin. How can I thicken it?

Let the greens simmer without a lid for a longer time. This will allow some of the liquid to evaporate and the broth will thicken naturally.

You can also mash a few of the cooked greens with a fork to help thicken it.

7. Why did my collard greens turn out tough?

This usually means they were not cooked long enough. Collard greens are a tough leafy green and need time to break down.

Just let them simmer for another 20-30 minutes until they become tender.

Continue to Content

Yield: 6

Mission BBQ Collard Greens Recipe

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This Mission BBQ Collard Greens Recipe is smoky, tender, and flavorful. Ready in 2 hours 15 minutes, it's the perfect Southern-style side dish.

Prep Time: 20 minutes

Cook Time: 1 hour 45 minutes

Additional Time: 10 minutes

Total Time: 2 hours 15 minutes

Ingredients

Main Ingredients

• 2 lbs fresh collard greens, cleaned and chopped (kale can substitute)
• 2 quarts chicken broth or stock (vegetable broth for vegetarian)
• 1–2 tbsp chicken base (Better Than Bouillon or bouillon cubes)
• 2 smoked turkey legs and 1–2 smoked turkey necks (or ham hocks/bacon)
• 2 medium onions, chopped (yellow or white)
• 2–3 stalks celery, diced (or 1 green bell pepper)
• 3 cloves garlic, smashed (or 1 tsp garlic powder)

Seasonings and Extras

• 2 tbsp apple cider vinegar (or lemon juice/white vinegar)
• Few dashes hot sauce (or cayenne/red chili flakes)
• 2 pinches white sugar (optional, balances bitterness)
• 2 tbsp butter (or margarine/olive oil)
• Salt, black pepper, garlic powder, onion powder (to taste)
• 2 bay leaves (optional)
• 1 sprig fresh thyme (or ½ tsp dried thyme)

Instructions

1. In a large stockpot, add chicken broth, chicken base, smoked turkey legs, and turkey necks. Stir in onions, celery, garlic, bay leaves, and thyme. Bring to a boil, then lower heat and simmer for 60–90 minutes, until turkey meat is tender and falling off the bone.
2. While broth cooks, rinse collard greens thoroughly in cold water to remove grit. Remove thick stems and slice leaves into thin strips.
3. Remove turkey from the pot and place in a bowl. Strain broth to discard cooked vegetables and herbs. Shred turkey meat, discarding bones and skin.
4. Add collard greens to the broth. Cover and simmer for 15–20 minutes until softened, stirring occasionally.
5. Return shredded turkey meat to the pot and mix gently with greens.
6. Stir in vinegar, butter, sugar (if using), hot sauce, salt, pepper, garlic powder, and onion powder. Adjust to taste.
7. Cook uncovered for another 20–30 minutes, until greens are tender and broth slightly thickens.
8. Remove bay leaves. Serve warm with cornbread, barbecue meats, or fried chicken.

Nutrition Information:

Serving Size: 1
Amount Per Serving: Calories: 220Total Fat: 10gSaturated Fat: 4gCholesterol: 50mgSodium: 960mgCarbohydrates: 14gFiber: 5gSugar: 4gProtein: 18g

This copycat Mission BBQ Collard Greens Recipe gives you that wonderful restaurant taste at home.

The process is simple, and the result is a pot of smoky, tender, and flavorful greens.