If you’re craving a dish that’s as comforting as a warm hug and packed with soulful Southern flavor, this Southern Collard Greens with Smoked Turkey Recipe is exactly what you need. The smoky richness of tender turkey legs marries perfectly with bright, earthy collard greens, simmered low and slow to create a dish that’s both hearty and nourishing. Whether you’re new to cooking Southern classics or a seasoned pro looking to perfect your greens, this recipe delivers every time, filling your kitchen with irresistible aromas and your plate with vibrant, tasty goodness.
Ingredients You’ll Need
The beauty of this Southern Collard Greens with Smoked Turkey Recipe is in its simple yet powerhouse ingredients. Each item plays a crucial role, whether it’s building depth with smoked turkey, layering spices for complexity, or bringing freshness with crisp collard greens.
- Smoked turkey legs: The star, lending smoky flavor and tender meat that infuses the broth.
- Yellow onion (half, finely chopped): Adds a subtle sweetness and foundation of flavor.
- Seasoned salt (1 tablespoon): Brings well-rounded seasoning with a hint of extra spice.
- Chicken bouillon cubes (2): Boosts savory richness in the cooking liquid.
- Ground black pepper (1 tablespoon): Adds warmth and spice to balance the greens.
- Diamond Crystal Kosher Salt (1 1/2 teaspoons): Enhances all flavors; adjust according to your salt preference.
- Granulated garlic or garlic powder (1 teaspoon): Gives a gentle garlicky undertone without overpowering.
- Granulated onion or onion powder (1 teaspoon): Complements the fresh onion for deeper flavor.
- Red pepper flakes (1/2 teaspoon): A kick of heat that brightens the dish.
- Worcestershire sauce (1 tablespoon): Adds tangy umami complexity to the broth.
- Apple cider vinegar (1 1/2 teaspoons): Provides a subtle zing that brightens the greens beautifully.
- Fresh collard greens (2 bunches): The leafy green hero that’s hearty, nutritious, and full of Southern charm.
How to Make Southern Collard Greens with Smoked Turkey Recipe
Step 1: Prepare the Broth
Start by placing your smoked turkey legs in a large pot over medium heat. Pour enough water to cover the turkey legs by about 2 inches – this will be the flavorful broth that cooks the greens. Add finely chopped onion, seasoned salt, chicken bouillon, black pepper, kosher salt, granulated garlic, granulated onion, and your red pepper flakes to create a savory, layered base. Pour in Worcestershire sauce and apple cider vinegar to give the broth a lovely tang and complexity. Bring everything to a boil, then reduce to a simmer and let the turkey legs cook for about 45 minutes until they’re nice and tender.
Step 2: Prepare the Collard Greens
While your turkey is simmering, it’s time to prep those collard greens. Trim off the thick stems, chop the greens into bite-size pieces, and wash them thoroughly. Collard greens are known for their grit, so rinsing well is important to ensure your final dish is clean and fresh. Set them aside, ready to add to the broth once the turkey is tender.
Step 3: Combine and Simmer
Once your smoked turkey legs are tender, carefully remove them from the pot. If you want to enjoy even more turkey flavor, shred the meat off the bones and toss it back into the pot – this step is totally optional but highly recommended for extra heartiness. Next, gently add the washed and chopped collard greens to the broth, making sure they’re fully submerged. Cover the pot and set the heat to medium-low so the greens can simmer slowly. Allow them to cook for about an hour until tender and deeply infused with that smoky, spicy broth.
Step 4: Final Seasoning and Serve
After your collard greens have softened to perfection, taste the pot and adjust seasoning as needed. Sometimes a little extra salt or a splash more vinegar can brighten things up beautifully. Once it’s just right, ladle those vibrant Southern collards with their smoky turkey broth into bowls and prepare to enjoy a true taste of Southern hospitality.
How to Serve Southern Collard Greens with Smoked Turkey Recipe
Garnishes
To elevate your Southern Collard Greens with Smoked Turkey Recipe presentation, consider fresh garnishes like a sprinkle of crushed red pepper flakes for a pop of color and heat or a splash of extra apple cider vinegar for brightness at the table. Some folks love stirring in a bit of hot sauce for that extra kick, making every bite perfectly tailored to their spice preference.
Side Dishes
Southern collard greens are incredibly versatile and pair wonderfully with classic sides like buttery cornbread, creamy mashed potatoes, or fluffy white rice. They also complement rich entrees such as fried chicken, barbecued ribs, or black-eyed peas, rounding out a meal that feels authentically Southern and deeply satisfying.
Creative Ways to Present
For a fresh twist, try serving your collard greens atop grilled polenta slices or alongside a warm sweet potato casserole. You can also mix shredded turkey from the broth into a hearty sandwich or wrap, using the greens as a flavorful, nutritious filling. The possibilities to enjoy your Southern Collard Greens with Smoked Turkey Recipe are endless and always exciting.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and we hope you do), allow the collard greens with smoked turkey to cool completely before transferring them to airtight containers. Stored in the refrigerator, they should stay fresh for up to 4 days, making for convenient and delicious next-day meals.
Freezing
These greens freeze beautifully, so don’t hesitate to portion them out into freezer-safe containers or heavy-duty bags. Frozen, they will keep their flavor and texture for up to 3 months. Just thaw overnight in the fridge before reheating to maintain that fresh, smoky goodness.
Reheating
To reheat, simply warm the collard greens with smoked turkey in a pot over low heat, stirring occasionally. If the greens seem dry, add a splash of water or broth to keep them moist. Microwave reheating works too; just cover them loosely to avoid drying out.
FAQs
Can I use smoked turkey wings instead of legs?
Absolutely! Smoked turkey wings or turkey necks work just as well and will impart that beautiful smoky flavor to your collard greens.
Should I wash collard greens well before cooking?
Yes, collard greens often have grit and dirt hidden in their folds. Be sure to rinse them thoroughly after chopping to get clean and fresh-tasting greens.
How long does it take to cook this Southern Collard Greens with Smoked Turkey Recipe?
The whole process takes about 2 hours, including simmering the turkey and the greens, making it a wonderful slow-cooked dish with rich, developed flavor.
Can I make this recipe vegetarian?
You can omit the smoked turkey and use vegetable broth instead, but keep in mind the smoky depth that the turkey adds is hard to replace fully.
What is the purpose of adding apple cider vinegar?
Apple cider vinegar brings a bright, tangy balance to the earthy greens and smoky broth, enhancing the overall flavor and tenderizing the collards.
Final Thoughts
I can’t recommend this Southern Collard Greens with Smoked Turkey Recipe enough if you want a bowl full of hearty, smoky, and nourishing comfort. It’s a recipe that feels like a tradition shared across generations, perfect for family dinners or whenever you want to treat yourself to something truly soulful. Give it a try—you’ll soon discover why this is a beloved Southern classic!
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Southern Collard Greens with Smoked Turkey Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Total Time: 2 hours
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Description
This Southern Collard Greens recipe with smoked turkey is a hearty, flavorful dish perfect for a comforting meal. The smoked turkey infuses the greens with a smoky, savory depth, while a blend of spices and seasonings creates a balanced, rich broth. Slow-simmered to tender perfection, this classic Southern side dish is both traditional and satisfying.
Ingredients
Smoked Turkey and Broth
- 2 smoked turkey legs (or smoked turkey wings or turkey necks)
- 1/2 yellow onion, finely chopped
- 1 tablespoon seasoned salt (or as needed)
- 2 chicken bouillon cubes
- 1 tablespoon ground black pepper
- 1 1/2 teaspoons Diamond Crystal Kosher Salt (start with less and adjust to taste if using any other salt)
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon granulated onion or onion powder
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons apple cider vinegar
Greens
- 2 bunches of fresh collard greens, trimmed, chopped, and washed
Instructions
- Prepare the smoked turkey broth: Place the smoked turkey legs in a large pot over medium heat. Pour enough water over them to cover by about 2 inches. Add the finely chopped yellow onion, seasoned salt, chicken bouillon cubes, ground black pepper, Kosher salt, granulated garlic, granulated onion, and red pepper flakes to the pot. Stir to combine all the seasonings evenly in the water base.
- Add Worcestershire sauce and vinegar: Pour in 1 tablespoon Worcestershire sauce and 1 1/2 teaspoons apple cider vinegar into the pot. Stir to mix these flavorful liquids into the broth, which will deepen the taste as it simmers.
- Simmer the turkey: Bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cook uncovered for about 45 minutes or until the turkey legs are tender and the meat starts to loosen from the bone.
- Prepare the collard greens: While the broth simmers, trim, chop, and thoroughly wash the collard greens to remove any grit or dirt.
- Remove turkey and shred meat (optional): Carefully take the turkey legs out of the broth. You can shred the meat off the bones and discard the bones, then return the shredded turkey to the pot for extra flavor and texture in the final dish.
- Add collard greens to the broth: Gently add the cleaned and chopped collard greens to the pot, pressing them down so they are fully submerged in the flavorful broth.
- Simmer the collards: Cover the pot with a lid and lower the heat to medium-low. Let the greens simmer gently for about 1 hour, stirring occasionally, until they are tender and infused with the smoky broth.
- Adjust seasoning and serve: Taste the collard greens and broth, and adjust the seasoning as needed with extra salt, pepper, or seasoned salt. Serve the collard greens hot as a comforting Southern side dish.
Notes
- Use smoked turkey necks or wings as alternatives to turkey legs depending on availability or preference.
- Start with less salt and adjust at the end, as the bouillon and smoked turkey add saltiness.
- For a spicier kick, increase the red pepper flakes to taste.
- Shredded turkey meat added back to the greens adds protein and extra smoky flavor.
- Make sure to clean collard greens thoroughly to avoid grit in the dish.
- The simmering time can be adjusted slightly based on desired tenderness of greens.
