If you have ever listened to Patti LaBelle sing, you know she pours her heart and soul into everything she does. Her greens are no different. When I was growing up, I watched my relatives fuss over collard greens on Sundays and holidays. They would wash each leaf, simmer it with smoked meat, and pass around a bowl of tangy “pot liquor” for dipping cornbread. When Patti LaBelle shared her version of this beloved side dish, nicknamed Screamin’ Mean Greens, I was eager to try it. Her method uses smoked turkey instead of pork, and the result is a pot of greens that is soulful, flavorful, and a little lighter. In this article, I shall share Patti LaBelle’s greens recipe, share my own cooking experience, and give tips for customizing the dish.
Table of Contents
Key Takeaways
- Wash the greens thoroughly: Collard, mustard, turnip, and kale greens often hold grit, so wash them several times in cool water until no dirt remains.
- Use smoked turkey for smoky flavor: Patti LaBelle’s version uses smoked turkey wings or legs with seasoned stock instead of ham hocks, giving a deep smoky taste without pork.
- Cook low and slow: Simmer the greens gently for about 30 minutes. This makes them tender while keeping them from turning mushy.
- Balance with vinegar, spice, and sweetness: Apple cider vinegar cuts bitterness, red pepper flakes or jalapeños bring heat, and a little sugar or honey rounds out the flavors.
- Serve with classic sides: These greens pair well with cornbread, candied yams, fried chicken, or macaroni and cheese for a true Southern meal.
- Store leftovers properly: Keep the greens with their cooking liquid (pot liquor) in the refrigerator for up to five days, or freeze for up to three months. Reheat gently on the stovetop or in the microwave.
What is Patti Labelle’s Greens Recipe?
Patti LaBelle’s greens recipe is her soulful version of classic Southern greens. Traditional collard greens are often simmered for hours with ham hocks or bacon, but Patti uses smoked turkey wings or legs instead. This change makes the dish rich and smoky without pork.
She also mixes different greens for more depth of flavor. Collard, kale, mustard, and turnip greens all go into the pot. Patti calls them Screamin’ Mean Greens because they are bold, hearty, and full of flavor.
This Patti LaBelle greens recipe begins with onions sautéed in a little oil. Smoked turkey and seasonings are then simmered in water or chicken stock to create a deep, savory broth. Fresh greens are added in batches and cooked until tender. The smoked turkey is shredded and stirred back into the pot before serving.
The result is a dish that is smoky, savory, and full of the rich cooking liquid known as “pot liquor.” It is the flavorful broth at the bottom of the pot that many people love to soak up with a piece of cornbread.
Why You Will Love the Patti Labelle Greens Recipe
- Rich flavor with less fat: Smoked turkey gives the greens that classic Southern smoky taste without the heaviness of ham hocks. The result is still hearty but a little lighter.
- Simple ingredients: The recipe uses affordable pantry staples such as onions, seasoned salt, oil, and vinegar. Fresh collards and other greens are easy to find in most grocery stores.
- Quick compared with traditional collards: Smoked turkey wings cook faster than ham hocks, so the greens are ready in under an hour while still tasting like they simmered all day.
- Easy to adjust for dietary needs: You can make the recipe vegetarian by replacing the turkey with smoked mushrooms or by adding a splash of liquid smoke and using vegetable stock. It also works well with different greens like kale or mustard.
- Great for gatherings: A large pot of greens serves a crowd and pairs with many main dishes. It is a favorite for holiday meals and Sunday dinners across the South.
Variations and Substitutions
Using Kale, Mustard, or Turnip Greens
Patti’s recipe combines collard, kale, mustard, and turnip greens in equal parts. Kale adds a mild earthy sweetness, mustard greens bring a peppery kick, and turnip greens give a light, slightly bitter edge. You can use only collards if that is what you have, or mix different greens depending on what is available. Baby kale cooks very quickly and may be ready in 15 to 20 minutes, while tougher mustard or turnip leaves may need the full simmering time.
Making It Vegetarian or Vegan-Friendly
For a vegan version, replace the smoked turkey with smoked mushrooms or smoked tofu, and use vegetable stock instead of chicken stock. A few drops of liquid smoke, along with sautéed onions and garlic, will give you the same smoky depth. Season with Cajun spices, red pepper flakes, and vinegar to balance the flavors. Pair the greens with roasted mushrooms or another plant-based protein for a complete meal.
Recipe for Patti Labelle Greens
Patti Labelle Greens Recipe
6
servings20
minutes45
minutes337
kcal1
hour5
minutesKeep the screen of your device on
Ingredients
5 pounds mixed greens (collard, kale, mustard, turnip)
2 medium onions
1/4 cup vegetable oil or grapeseed oil
1 1/2 pounds smoked turkey wing or leg
Seasoned salt and black pepper, to taste
2 cups chicken stock or water
2 jalapeños or 1/2 teaspoon red pepper flakes (optional)
1 to 2 tablespoons apple cider vinegar
1 teaspoon sugar or honey (optional)
Garlic powder, Cajun seasoning, or Worcestershire sauce (optional)
How to Make This Patti Labelle Greens
- Step 1 – Clean and Prep the Greens
Collard, kale, mustard, and turnip greens often hold dirt and grit. To clean them well, fill a sink or large bowl with cool water and submerge the greens. Swish them gently to loosen the dirt, then lift them out of the water. Repeat this process with fresh water until it runs clear. Some cooks add a splash of vinegar to the wash water to remove any waxy coating. Once the greens are clean, tear the leaves into large pieces and discard the tough stems. - Step 2 – Cook the Smoked Meat for Flavor
Heat the oil in a large pot over medium heat. Add the chopped onions and sauté until they become soft and fragrant. For a little spice, add chopped jalapeños or red pepper flakes and cook for another minute. Place the smoked turkey wing or leg into the pot and pour in the chicken stock or water. Season lightly with seasoned salt and black pepper. Bring everything to a boil, then reduce the heat and simmer for 15 to 20 minutes so the turkey flavors the broth. For a richer stock, you can let the turkey simmer a bit longer. - Step 3 – Simmer the Greens to Perfection
Start adding the greens to the pot in small batches. They will wilt quickly, so stir each handful before adding more. Once all the greens are in, nestle the smoked turkey among them, cover the pot, and lower the heat to medium-low. Let the greens simmer gently for about 30 minutes, stirring from time to time. The greens should become tender while still keeping their shape. If you prefer very soft greens, simmer them for up to one hour. - Step 4 – Taste and Adjust Seasoning
When the greens are tender, remove the smoked turkey from the pot. Discard the skin and bones, shred the meat, and return it to the pot. Taste the greens and the broth. Add more salt and pepper if needed. Stir in apple cider vinegar for brightness, starting with one tablespoon. Add a little sugar or honey if you want to soften any bitterness. For extra heat, sprinkle in more red pepper or serve the greens with hot sauce on the side. Stir well and serve hot with cornbread or your favorite Southern sides.
Patti LaBelle’s Cooking Tips and Secrets
How to Keep Greens Tender but Not Mushy
Overcooked collards can turn soft and heavy. Patti LaBelle’s method keeps them simmering for about 30 minutes, just long enough to become tender but not mushy. Using a heavy-bottomed pot or a Dutch oven helps the greens cook evenly. Stir the pot now and then, and if you want a silkier texture, let them cook longer on very low heat while checking often.
Balancing Spice and Vinegar the Right Way
Collard greens need the right balance of acid, heat, and sweetness. Patti uses apple cider vinegar to brighten the pot and cut bitterness. Start with one tablespoon and add more to taste. For gentle heat, add jalapeños or red pepper flakes. A pinch of sugar or a drizzle of honey rounds out the flavor. Some cooks also use Worcestershire sauce, garlic powder, or Cajun seasoning for more depth.
Patti’s Favorite Meat Choices
While many traditional recipes use ham hocks or bacon, Patti LaBelle prefers smoked turkey wings or legs. They give the greens a smoky flavor without the heaviness of pork. If you cannot find smoked turkey, you can use smoked neck bones or pork shanks. For a vegetarian version, skip the meat and build flavor with vegetable stock, onions, garlic, and a drop of liquid smoke.
Serving Suggestions
Perfect Pairings for Southern-Style Meals
Greens taste best with classic Southern food. They go really well with candied yams, macaroni and cheese, cornbread, sweet potato pie, and black-eyed peas. They are also great with fried chicken, pork chops, or mashed potatoes. My favorite way to enjoy them is with cornbread dipped into the pot liquor. The bread soaks up the smoky broth and makes every bite extra good.
How to Serve for Family Gatherings
When I make greens for a crowd, I like to serve them straight from the pot so they stay hot. I set out a slotted spoon, hot sauce, and vinegar so everyone can add what they like. I keep the shredded smoked turkey mixed in so each person gets some with their serving. Greens are a tradition at many family tables, especially for Thanksgiving and New Years Day. On New Year’s, they are often served with black-eyed peas because people believe the meal brings luck and prosperity.
Adding a Touch of Holiday Flavor
You can make the greens more festive with a few simple touches. Add a smoked ham hock or some chopped bacon for extra richness. Sprinkle in red pepper flakes or add a dash of vinegar or hot sauce for more heat. For Thanksgiving, a splash of orange juice or a pinch of clove adds a holiday flavor. At Christmas, I sometimes sprinkle pomegranate seeds on top for color and sweetness.
Storing and Reheating
How to Store Leftovers Safely
If you have leftovers, place the greens and their pot liquor in an airtight container. Keep them in the refrigerator for up to five days. The liquid helps keep the greens moist and lets the flavors deepen as they sit.
Best Way to Reheat Without Losing Flavor
The stovetop is the best way to reheat greens. Pour the greens and some pot liquor into a saucepan and warm over medium heat until hot. This keeps the texture tender without turning mushy. You can also reheat in the microwave by placing the greens with a little liquid in a covered dish. Heat in short intervals and stir in between. Add a splash of vinegar or hot sauce after reheating if you like.
Can You Freeze Collard Greens?
Yes, these greens freeze very well. Let them cool completely, then pack them into freezer-safe bags or containers with some pot liquor. Flatten the bags to press out extra air. Frozen greens keep for about three months. When ready to eat, thaw them in the refrigerator overnight and warm them gently on the stove. Freezing is a great way to enjoy a big batch of greens long after the holidays.
Nutrition Information
Nutrition Facts
6 servings per container
- Amount Per ServingCalories337
- % Daily Value *
- Total Fat
20g
26%
- Saturated Fat 4g 20%
- Cholesterol 56mg 19%
- Sodium 450mg 20%
- Total Carbohydrate
19g
7%
- Total Sugars 3g
- Protein 23g 46%
- Iron 4mg 23%
- Potassium 973mg 21%
- Magnesium 65mg 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Disclaimer: Please be aware that actual values may vary depending on brands, substitutions, or preparation methods. For medically tailored nutrition advice, we recommend consulting with a registered dietitian or qualified healthcare provider.
FAQs
What Makes Patti LaBelle’s Greens Unique?
Patti LaBelle’s greens stand out because she uses smoked turkey instead of pork. This gives them a deep smoky flavor without being too heavy. She also mixes collard, mustard, kale, and turnip greens, which adds more layers of taste.
Can I Use Fresh or Frozen Greens?
Fresh greens are best for flavor and texture, but frozen collard greens can also work if you are short on time. If you use frozen greens, add them straight to the pot without thawing, and cook them gently until tender.
How Long Do They Take to Cook?
On average, the greens take about 30 minutes to become tender. If you prefer them softer, you can simmer them for up to an hour. The smoked turkey is usually simmered first for 15 to 20 minutes to flavor the broth before the greens are added.
How Can I Make Them Less Salty or Spicy?
If the greens taste too salty, add a little more water or stock to the pot to dilute the flavor. You can also stir in a splash of vinegar, which balances saltiness. To reduce heat, leave out the jalapeños or red pepper flakes, or serve hot sauce on the side so each person can add their own spice level.
