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Easy Southern Collard Greens with Smoked Turkey

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A deeply flavorful, soul-satisfying recipe for Southern collard greens simmered low and slow with smoked turkey. This method yields tender greens and a savory pot liquor that’s pure comfort.

Ingredients

Scale
  • 2 pounds collard greens
  • 1 large smoked turkey leg or wing (about 1–1.5 pounds)
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes (or to taste)
  • 6 cups low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon sugar or honey (optional, to balance bitterness)

Instructions

  1. Prepare the Collard Greens: Fill a clean sink or large bowl with cold water. Submerge the collard green bunches and swish them around to loosen dirt. Let them sit for 5 minutes. Lift the greens out gently, leaving the dirty water behind. Repeat 2-3 times until the water is clear.
  2. De-stem and Chop: Working with one leaf at a time, hold the stem end and pull the leafy part away from the stem. Discard stems. Stack 4-5 leaves, roll them tightly like a cigar, and slice crosswise into 1-inch wide ribbons (chiffonade).
  3. Brown the Smoked Turkey: Place a large pot or Dutch oven over medium heat. Add a tablespoon of oil. Sear the smoked turkey leg or wing for 3-4 minutes per side until nicely browned. Remove to a plate.
  4. Sauté the Aromatics: Add the chopped onion to the pot. Cook for 5-7 minutes until soft and translucent. Add minced garlic and red pepper flakes, cook for 30 seconds until fragrant.
  5. Simmer the Turkey: Return the browned turkey to the pot. Pour in 6 cups low-sodium chicken broth. Add 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes.
  6. Add the Greens (In Batches): Add a handful of chopped greens to the simmering broth, stirring gently until they wilt. Continue adding handfuls until all greens are in the pot.
  7. The Long Simmer: Bring the pot back to a gentle simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours until greens are meltingly tender. Stir every 30 minutes. Add more broth or water if liquid level drops too much.
  8. Remove the Turkey and Shred: Use tongs to remove the turkey leg or wing. Let cool slightly, then use two forks to shred the meat, discarding skin and bones. Return shredded meat to the pot.
  9. Finish with Vinegar: Stir in 2 tablespoons apple cider vinegar. Taste and adjust salt and pepper. Let simmer for 5 more minutes.
  10. Serve: Use a slotted spoon to serve the greens with plenty of pot liquor and shredded turkey.

Notes

The long simmer is crucial for tender greens and deep flavor. Don’t skip washing the greens thoroughly to avoid grit. The pot liquor is the best part—serve it with cornbread for sopping. Greens taste even better the next day. For a vegetarian version, use smoked paprika and liquid smoke with vegetable broth.

Nutrition

Keywords: collard greens, smoked turkey, soul food, southern recipe, comfort food, greens, pot liquor

Find it online: https://ovenmila.com/easy-southern-collard-greens-with-smoked-turkey-recipe/