Few dishes capture the essence of Southern cooking quite like a pot of Southern-Style Collard Greens slowly simmered with smoky meat and fragrant seasonings. This recipe for Southern-Style Collard Greens with Smoked Turkey is more than a side dish—it’s an invitation to the heart of Southern kitchens, where flavor, tradition, and patience rule. Deeply savory, tender, and just a little peppery, these collard greens are the perfect blend of comfort and character. Whether you grew up eating greens every Sunday or are learning how to cook collard greens for the first time, this dish is a satisfying starting point.
Southern-Style Collard Greens with Smoked Turkey
Prep Time 20 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 20 minutes mins
Course Side Dish
Cuisine American
Large Dutch oven or heavy-bottomed pot (at least 6-quart capacity)
Tongs (for stirring and serving greens)
Sharp knife and cutting board (to prep the greens)
Measuring spoons and cups
Slotted spoon (optional, for serving)
Main Ingredients
- 2 lbs fresh collard greens thoroughly washed, stems removed, leaves chopped
- 1 large smoked turkey leg or 2 smoked turkey wings
- 1 large onion diced
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika
- 6 cups chicken broth low sodium
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Optional Flavor Boosters
- 1 teaspoon sugar to balance bitterness
- 1 tablespoon hot sauce for added kick
- Dash of Worcestershire sauce
- A pinch of baking soda helps soften greens faster
Step 1: Prep Your Greens
Start by washing your collard greens thoroughly. Grit loves to hide in those leaves, so rinse them multiple times. Strip the leaves from the tough center stems and roughly chop them into bite-sized pieces. Set aside.
Step 2: Sear the Aromatics and Turkey
Heat olive oil in your Dutch oven over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and sauté another minute. Push the onions to the side and add the smoked turkey leg. Let it sear lightly on each side for a few minutes to release its smoky aroma.
Step 3: Add Seasonings and Broth
Sprinkle in the red pepper flakes, smoked paprika, and a generous grind of black pepper. Stir everything together. Pour in the chicken broth and bring the pot to a gentle boil.
Step 4: Simmer the Turkey
Reduce heat to low, cover the pot, and let the turkey simmer for 30–40 minutes. This step infuses the broth with smokiness and ensures the turkey becomes fall-apart tender.
Step 5: Add the Greens
Now it’s time to add the collard greens. Don’t worry if they seem like too much—they will wilt down significantly. Use tongs to submerge them into the broth. Cover the pot again and simmer for another 45–60 minutes until the greens are silky tender.
Step 6: Final Seasoning
Once the greens are done, remove the turkey leg, shred the meat, and discard the bones and skin. Return the meat to the pot. Stir in the apple cider vinegar and taste for seasoning. Add salt, pepper, sugar, or hot sauce as needed.
Step 7: Serve and Enjoy
Ladle the greens and some of the pot liquor into bowls. This dish is best served hot, preferably with cornbread on the side to soak up every drop.
Pairings
Best Served With
- Cornbread: The classic pairing. Buttery, crumbly cornbread is perfect for sopping up the broth.
- Fried Catfish or Chicken: Add some crunch and protein to make this a main meal.
- Mac and Cheese: A creamy counterbalance to the earthy greens.
- Sweet Tea or Lemonade: A cold, sweet drink to wash down the richness.
This Southern-Style Collard Greens dish can be part of a soul food spread or served on its own with a thick slice of homemade skillet cornbread. The pot liquor alone is worth the effort—it’s like liquid gold.
FAQs
1. Can I make this recipe vegetarian or vegan?
Absolutely. For a vegan collard greens version, omit the smoked turkey and use smoked paprika and liquid smoke for flavor depth. Swap chicken broth with vegetable broth, and add a splash of soy sauce or tamari for umami.
2. What's the best cut of turkey to use?
Smoked turkey legs provide both flavor and meatiness. You can also use smoked turkey wings or necks. If using wings, make sure they’re meaty and not overly bony.
3. Can I use bacon instead of turkey?
Yes! Collard greens with bacon is another Southern classic. Fry up a few slices of thick-cut bacon until crisp, then sauté your onions and garlic in the bacon fat. Add the crumbled bacon back in at the end for texture.
4. Are there crock pot instructions?
Definitely. To make collard greens in a crock pot, first sauté your aromatics and smoked turkey in a pan, then transfer everything to the slow cooker. Add the broth and greens, and cook on low for 6–8 hours or high for about 4 hours.
5. How are collard greens different from mustard greens?
Collard greens are heartier and more bitter, while mustard greens are softer and spicier. If you’re exploring a mustard greens recipe, they cook faster and don’t require as much simmering. For a twist, mix both in the same pot!
