Southern-Style Collard Greens with Smoked Turkey
Collard greens cooked low and slow with smoked turkey legs is the kind of pot that fills the kitchen with that Sunday-dinner smell, even on a Tuesday.
The greens turn tender and rich while the turkey infuses every bit of the pot liquor with deep, savory smoke. Once the chopping is done, the stove carries the work, and the payoff is a bowl of greens that tastes like you stood over it all day.
Why This Pot of Greens Works Every Time
The smoked turkey leg does something a ham hock or bacon can’t. It gives you a clean, deep smokiness that stays front and center without tasting greasy. The meat itself practically falls apart into the pot, so every spoonful has little shreds of salty, tender turkey.
Because the greens simmer in liquid the whole time, they never scorch and never get tough in patches. They just turn dark, soft, and silky, with a little vinegar kick right at the end that lifts the whole pot.
Ingredients
- 2 lbs collard greens: about 2 large bunches, washed thoroughly
- 1 smoked turkey leg or wing: roughly 1 to 1½ lbs, skin on for extra flavor
- 1 large yellow onion: diced
- 4 garlic cloves: chopped
- 1 tbsp neutral oil: vegetable or canola
- 4 cups chicken broth: low-sodium lets you control the salt
- 2 tbsp apple cider vinegar: plus more for serving
- 1 tsp sugar: helps round out any bitterness
- 1/4 tsp red pepper flakes: or more to your heat preference
- 1/2 tsp black pepper
- Salt: to taste at the end
Variations and Swaps
- Meat swap: A smoked ham hock or smoked turkey necks work the same way. You’ll get a slightly richer, fattier broth with ham hock.
- Vegetarian: Replace the smoked turkey with 1 tsp smoked paprika and 1/2 tsp liquid smoke added to the broth. The flavor is milder but still satisfying.
- Heat: A dash of hot sauce stirred in at the table or a jalapeño added with the onion brings a fresh kind of heat.
- Vinegar swap: Pepper vinegar (the tangy liquid from a jar of pickled peppers) is classic here. White vinegar or a squeeze of lemon at the end works too.
- Greens mix: Swap up to half the collards for mustard or turnip greens for a more peppery bite. Cook time stays the same.
If you like big, one-pot Southern sides, our Southern-Style Green Beans with bacon is another recipe that asks for a long simmer and gives back huge flavor.
How to Make Southern-Style Collard Greens with Smoked Turkey
Step 1: Wash and Tear the Greens
Fill a clean sink or a large bowl with cool water. Submerge the collard greens, swish them around, and let any grit settle for a minute. Lift the leaves out (don’t pour them off), rinse the sink or bowl, and repeat until the water stays clear. This usually takes two or three soaks.
Pat the greens dry, then pull each leaf away from the tough center stem. Tear the leaves into pieces roughly the size of your palm. You’ll end up with a huge mound, about 12 cups, that will cook down to less than half.
Step 2: Sauté the Onions and Garlic
Set a large, heavy pot or Dutch oven over medium-high heat and pour in the 1 tbsp oil. Once the oil shimmers, add the diced onion and cook, stirring often, until it softens and turns translucent. That takes about 5 minutes.
Add the chopped garlic and the 1/4 tsp red pepper flakes and cook just 30 seconds to a minute, until the garlic smells fragrant and turns light gold. Keep it moving so the garlic doesn’t brown, or it will turn bitter.
Step 3: Simmer with the Smoked Turkey
Nestle the smoked turkey leg into the pot, then pour in the 4 cups chicken broth, the 2 tbsp apple cider vinegar, the 1 tsp sugar, and the 1/2 tsp black pepper. Wait to add any salt because the smoked turkey and broth already carry a good amount. Give everything a stir.
Bring the liquid to a boil, then lower the heat to a steady simmer. Cover the pot and let the turkey cook for 45 minutes. During this time, the broth will take on a tawny color, and the smell of smoke will fill the kitchen as the meat starts to flavor the liquid.
Step 4: Wilt the Collard Greens
Uncover the pot and start adding the torn collard greens by the handful. Stir each handful until it wilts down enough to make room for the next. At first the pot will look impossibly full, but the greens will lose volume quickly once they hit the hot liquid.
Push all the greens down into the broth as best you can, cover the pot, and keep the heat at a low simmer. Cook for 45 minutes to 1 hour, checking occasionally and giving the pot a stir. The collards are ready when they are tender with just a slight chew and the leaves have turned an army green color.
Step 5: Shred the Turkey and Ladle into Bowls
Remove the smoked turkey leg with tongs and set it on a cutting board. When it’s cool enough to handle, pull off the skin (discard it) and shred the meat from the bone. The meat should come away easily and fall into soft pieces. Toss the bones and return all the shredded turkey to the pot.
Stir the pot and taste the greens. At this point you can add salt if needed and splash in a little extra vinegar if you like the flavor sharper. Ladle the greens into deep bowls, making sure everyone gets a good amount of pot liquor and turkey. Serve with a bottle of pepper vinegar or hot sauce on the table.
A Few Tips Before You Start
- Washing collards well matters. The leaves hold more grit than you think. Don’t skip the soak-and-rinse step, or you’ll taste sandy greens.
- Don’t skip the vinegar at the end. Even a small drizzle of pepper vinegar right before eating brightens the whole bowl and cuts through the richness.
- Control the salt. Smoked turkey and broth both bring salt, so always taste the pot before adding any extra. You can always add salt, but you can’t take it out.
- Use the pot liquor. Ladle extra liquid over cornbread or rice. That smoky broth is gold, not something to drain off.
Cook times by your preferred texture:
| Texture | Simmer Time After Adding Greens |
|---|---|
| Firm, slight chew | 30 minutes |
| Tender, classic | 45 to 60 minutes |
| Very soft, falling apart | 1½ hours |
How to Store and Reheat Leftovers
Refrigerate: Transfer cooled greens and all the pot liquor to an airtight container. They’ll keep for up to 4 days and the flavor often improves overnight.
Reheating: Warm gently in a pot over medium-low heat, adding a splash of water or broth if the greens seem dry. A quick zap in the microwave works too.
Freeze: Collard greens freeze well for up to 3 months. Thaw in the refrigerator overnight, then reheat the same way.
What to Serve with These Greens
A square of sweet skillet cornbread is the obvious choice. It soaks up the smoky pot liquor like nothing else. For a larger spread, crispy fried chicken and a dish of baked mac and cheese turn this into a full Sunday table. Or spoon the greens over a bowl of long-grain white rice and call it dinner.
Frequently Asked Questions
Can I use smoked turkey sausage instead of a leg?
Yes, but the broth won’t be as deeply smoky. Slice 12 to 14 oz of smoked turkey sausage and brown it with the onion, then proceed with the broth and greens. The cook time for the greens stays the same.
My collard greens taste bitter no matter how long I cook them. What went wrong?
They likely just needed a little more time and a touch of sweetness. A pinch of sugar (you can add up to an extra teaspoon) and another 15 to 20 minutes of simmering usually fixes it.
Can I make this in a slow cooker?
Absolutely. After sautéing the onion and garlic on the stovetop, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours, then shred the turkey before serving.
How can I make this recipe vegetarian but keep the smoky taste?
Skip the turkey and add 1 tsp smoked paprika and 1/2 tsp liquid smoke to the broth when you add the greens. Use a good vegetable broth, and finish with a dash of apple cider vinegar as usual.
Southern-Style Collard Greens with Smoked Turkey Recipe
Ingredients
Method
- Wash the collard greens in several changes of water, remove the tough stems, and tear the leaves into large pieces.
- In a large heavy pot over medium-high heat, cook the diced onion in oil until softened, about 5 minutes. Add the chopped garlic and red pepper flakes and cook 30 seconds.
- Nestle the smoked turkey leg into the pot, then add the chicken broth, apple cider vinegar, sugar, and black pepper. Bring to a boil, cover, reduce to a simmer, and cook for 45 minutes.
- Add the torn collard greens in batches, stirring to wilt each addition. Cover and simmer until the greens are tender, 45 to 60 minutes.
- Remove the turkey leg, shred the meat from the bone, and discard the skin and bones. Return the meat to the pot, stir, taste, and adjust with salt and vinegar. Ladle into bowls and serve with pepper vinegar or hot sauce.
Notes
