We’ve perfected the ultimate collard greens recipe with smoked turkey that transforms this beloved Southern staple into pure comfort food magic. The rich smoky flavor of turkey elevates tender collard greens into a dish that’s both hearty and soul-satisfying. This isn’t just any side dish – it’s the kind of recipe that brings families together around the dinner table.
Our foolproof method delivers perfectly seasoned collard greens that simmer to tender perfection while the smoked turkey infuses every bite with incredible depth. We’ll show you exactly how to balance the flavors and achieve that signature Southern taste that makes this dish absolutely irresistible.
Whether you’re planning a Sunday dinner or holiday feast, these collard greens with smoked turkey will steal the show. They’re packed with nutrients, incredibly flavorful, and surprisingly easy to master with our step-by-step approach.
Ingredients
Our collard greens recipe with smoked turkey requires carefully selected ingredients that work together to create layers of rich, smoky flavor. We’ve organized these ingredients into three categories to help you prepare this Southern classic with confidence.
For the Collard Greens
- 2 pounds fresh collard greens, stems removed and leaves chopped into 2-inch pieces
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil or vegetable oil
- 6 cups chicken broth or water
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
For the Smoked Turkey Base
- 1 pound smoked turkey leg or wing, skin removed
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Optional Seasonings and Garnishes
- 1 tablespoon brown sugar (for balanced sweetness)
- 1 teaspoon liquid smoke (for extra smoky depth)
- 2 tablespoons butter (for richness)
- Hot sauce to taste
- Cornbread for serving
- Sliced green onions for garnish
Equipment Needed
Creating this soul-warming collard greens recipe requires exact cookware and tools that will help us achieve the perfect texture and flavor. We need the right equipment to handle the long cooking process and properly prepare our ingredients.
Large Stock Pot or Dutch Oven serves as our primary cooking vessel for this recipe. We recommend using a pot that holds at least 6 quarts to accommodate the bulky collard greens before they wilt down. The heavy bottom of a Dutch oven distributes heat evenly during the extended simmering process.
Cutting Board and Sharp Knife are essential for preparing our ingredients efficiently. We use these tools to remove tough stems from collard greens and dice our aromatics like onions and garlic. A sharp knife makes quick work of chopping the large collard green leaves into manageable pieces.
Wooden Spoon or Heat-Resistant Spatula helps us stir ingredients without scratching our cookware. We rely on these tools to sauté our aromatics and occasionally stir the greens during the long cooking process.
Measuring Spoons and Cups ensure we add the correct amounts of broth and seasonings. Precise measurements help us balance the flavors and achieve consistent results every time we make this recipe.
Strainer or Colander allows us to thoroughly rinse and drain our collard greens. We use this equipment to remove any dirt or grit from the leaves before cooking.
Tongs or Fork become invaluable when we need to shred the tender smoked turkey meat off the bone. These tools help us safely handle the hot turkey pieces and easily separate the meat from bones and skin.
Having these essential tools ready before we start cooking ensures a smooth preparation process and helps us create perfectly tender collard greens with rich, smoky flavor.
Prep Work
Proper preparation forms the foundation of exceptional collard greens with smoked turkey. We’ll walk through the essential steps to ensure our greens are pristine and our turkey is ready to infuse maximum flavor.
Cleaning and Preparing the Collard Greens
Fresh collard greens require thorough cleaning to remove all traces of grit and dirt that commonly cling to the leaves. We start by rinsing each bunch under cold running water while gently rubbing the leaves to dislodge any stubborn particles.
Next we remove the tough stems that can make our finished dish chewy and unpleasant. We fold each leaf in half lengthwise and either cut or tear out the thick central stem completely. This step ensures every bite will be tender and enjoyable.
After stemming we chop the leaves into bite sized pieces measuring approximately 1 to 2 inches wide. Uniform sizing helps the greens cook evenly throughout our long simmering process.
For extra thorough cleaning we soak the chopped greens in a large bowl of cold water for several minutes. This allows any remaining grit to settle to the bottom while we swish the greens gently. We then lift the greens out and repeat this rinsing process two or three times until the water runs completely clear.
Preparing the Smoked Turkey
Our smoked turkey pieces serve as the flavor foundation for this soul warming dish. We typically use smoked turkey legs wings necks or drumsticks that come fully cooked and ready to use.
Before adding the turkey to our pot we warm the pieces slightly with our sautéed aromatics. This step helps release the smoky oils and intensifies the overall flavor profile of our cooking liquid.
During the initial simmering phase we allow the turkey to cook until the meat becomes extremely tender and easily separates from the bone. This usually takes 1 to 2 hours of gentle cooking in our seasoned broth.
Once the turkey reaches perfect tenderness we carefully remove the pieces from the pot and shred all the meat from the bones using two forks or our hands. We discard the bones along with any gristle or skin according to our preference. The shredded turkey meat then returns to the pot where it will continue cooking with our collard greens.
Instructions
We’ll transform our prepared ingredients into perfectly tender collard greens by building a rich turkey stock base and slowly simmering everything together. This three-step process ensures maximum flavor development and ideal texture.
Making the Turkey Stock Base
Heat a large stock pot or Dutch oven over medium heat and sauté our diced onion with salt and pepper until golden brown, about 5-7 minutes. Add the minced garlic and red pepper flakes to the pot and cook until fragrant, approximately 1 minute.
Place the smoked turkey pieces into the pot and let them warm through for about 1 minute to release their smoky oils. Pour in 3-5 cups of low sodium chicken broth, ensuring the turkey is mostly covered.
Enhance the flavor by adding 1 tablespoon brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, and hot sauce to taste. Bring the mixture to a gentle boil, then reduce heat to low and simmer covered for 1-2 hours until the turkey becomes very tender and easily shreds.
Cooking the Collard Greens
Remove the tender turkey from the pot using tongs and shred the meat off the bones, discarding any bones and excess gristle. Return the shredded turkey meat to the flavorful stock base.
Add our prepared collard greens to the pot in batches if necessary, stirring well to coat them with the rich turkey broth. The greens will initially fill the pot but will quickly wilt down as they begin cooking.
Cover the pot and simmer the collard greens for 1.5-2 hours, stirring occasionally to prevent sticking. Add additional chicken stock as needed to maintain moisture levels and ensure the greens don’t burn.
Final Seasoning and Adjustments
Taste the collard greens and adjust seasoning with additional salt, black pepper, and hot sauce according to your preference. The greens should be tender and infused with the smoky turkey flavor.
Consider adding optional seasonings like smoked paprika, garlic powder, or onion powder for extra depth. A pinch of sugar can help balance any remaining bitterness from the greens.
Stir in 2 tablespoons of butter during the final 5 minutes of cooking for added richness if desired. Serve the collard greens hot with additional hot sauce on the side for those who prefer extra heat.
Cooking Tips for Perfect Collard Greens
Thoroughly washing collard greens removes grit and sand that can ruin your dish. We recommend using an 8-quart bowl filled with cold water to properly clean the leaves before cooking.
Removing tough stems creates tender collard greens that everyone will enjoy. The stems can be fibrous and chewy, so we always strip them from the leaves before chopping.
Slow simmering develops the deep flavors we love in Southern collard greens. We cook our greens low and slow for several hours to achieve that perfect tender texture and rich taste.
Using smoked turkey parts delivers authentic smoky flavor without the heavy pork fat. We prefer turkey wings, legs, or necks because they impart incredible depth while keeping the dish healthier than traditional pork-based recipes.
Stirring frequently prevents burning and ensures even cooking throughout the pot. We check our collard greens regularly and add liquid when needed to maintain proper moisture levels.
Adding apple cider vinegar near the end brightens the overall flavor profile. We find that a splash of acidity balances the richness of the smoked turkey and enhances the greens’ natural taste.
Preserving the cooking liquid gives you extra seasoning power. We save this flavorful “pot likker” to adjust moisture and add concentrated flavor when serving.
Serving with hot sauce maintains the authentic Southern experience. We always offer hot sauce on the side so everyone can customize their heat level and enjoy the traditional flavor combination.
| Cooking Element | Recommended Time | Key Benefit |
|---|---|---|
| Turkey simmering | 1-2 hours | Tender, shreddable meat |
| Greens cooking | 1.5-2 hours | Perfect tender texture |
| Total cooking time | 2.5-4 hours | Deep flavor development |
Make-Ahead Instructions
Preparing our collard greens with smoked turkey ahead of time actually improves the dish since the flavors deepen and meld together beautifully during storage. We recommend making this recipe 1-2 days before serving for optimal taste development.
After completing the full cooking process, allow the collard greens to cool completely at room temperature before storing. This prevents condensation from forming in storage containers and maintains the proper texture of our greens.
Transfer the cooled collard greens into airtight containers and refrigerate for up to 3-4 days. The flavors will continue to develop during this time, creating an even richer and more complex taste profile.
For longer storage, we can freeze our collard greens with smoked turkey for up to 3 months. Portion the cooled greens into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion.
When ready to serve, thaw frozen collard greens overnight in the refrigerator. Never thaw at room temperature as this can compromise food safety and texture.
Reheat our make-ahead collard greens gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or water if the greens appear too thick or dry during reheating.
We can also reheat portions in the microwave using 50% power, stirring every 2-3 minutes until heated through. This gentler reheating method preserves both the texture of the greens and the tender smoked turkey.
Taste and adjust seasonings after reheating, as flavors may need a final boost of salt, pepper, or hot sauce before serving. The make-ahead method transforms our collard greens into an even more flavorful and convenient dish for busy weeknight dinners or entertaining guests.
Storage and Reheating
Proper Storage Techniques
We recommend cooling your collard greens with smoked turkey to room temperature within 2 hours after cooking to ensure food safety. Store the cooled greens in airtight containers in the refrigerator where they will maintain their quality and flavor for 3 to 5 days. For extended storage we suggest freezing portions in airtight containers or heavy-duty freezer bags for up to 3 months.
The rich flavors actually develop further during refrigeration making our leftover collard greens taste even better the next day. We always make sure to leave some headspace in containers when freezing to allow for expansion and prevent cracking.
Reheating Methods
Stovetop Method (Recommended)
We prefer reheating collard greens on the stovetop for the best texture and flavor retention. Place the greens in a saucepan over medium heat and stir occasionally to ensure even warming. Add a splash of chicken broth or water to prevent the greens from drying out during the reheating process. Heat until the mixture reaches 165°F or 74°C and is steaming hot throughout.
Microwave Method
For quick reheating we use a microwave-safe covered dish to retain moisture. Stir the greens halfway through the heating cycle to ensure even temperature distribution. This method works well for individual portions but may require adding a tablespoon of liquid to maintain the proper consistency.
From Frozen
We always thaw frozen collard greens overnight in the refrigerator before reheating. This gradual thawing process helps preserve the texture of both the greens and the tender smoked turkey meat. Never attempt to reheat frozen greens directly as this can result in uneven heating and compromised texture.
| Storage Method | Duration | Temperature |
|---|---|---|
| Refrigerated | 3-5 days | 40°F or below |
| Frozen | 3 months | 0°F or below |
| Reheating | Until steaming | 165°F or 74°C |
Following these storage and reheating guidelines ensures our collard greens with smoked turkey maintain their rich smoky flavor and tender texture for future meals.
Serving Suggestions
We love serving our collard greens with smoked turkey as the star side dish alongside classic Southern comfort foods. Cornbread makes the perfect companion for soaking up the rich pot likker that develops during cooking. The flavorful broth becomes a delicious dipping sauce that transforms ordinary cornbread into something extraordinary.
Our favorite main dishes to pair with these collard greens include fried chicken and black-eyed peas for an authentic Southern feast. Macaroni and cheese creates a creamy contrast to the tender greens while adding hearty satisfaction to the meal. We often serve this combination during Sunday dinners when family gathers around the table.
The versatile pot likker serves multiple purposes beyond cornbread dipping. We frequently spoon this savory broth over white rice or mashed potatoes to create a complete meal. This technique adds moisture and flavor while stretching the dish to feed more people at gatherings.
Individual preferences shine when we offer hot sauce at the table for those who enjoy extra heat. Each person can customize their portion without overwhelming others who prefer milder flavors. We recommend keeping several varieties available to accommodate different spice tolerance levels.
Leftover collard greens transform beautifully into new meals the following day. We add them to soups and stews where they contribute both nutrition and smoky depth. The tender greens blend seamlessly with other ingredients while maintaining their distinctive flavor profile.
Balanced meal planning becomes effortless when we include starchy sides like mashed potatoes or rice. These neutral bases allow the bold flavors of the smoked turkey and seasoned greens to take center stage. We find this combination satisfies both taste and nutritional needs for our family meals.
Recipe Variations
Our collard greens with smoked turkey recipe serves as a versatile foundation for countless delicious adaptations. We can easily customize this Southern classic to match different tastes and dietary preferences.
Southern-Style Additions
We love improving our collard greens with traditional Southern touches that amplify the authentic soul food experience. Red pepper flakes and hot sauce provide that signature heat Southern cooks have perfected over generations. Brown sugar balances the savory elements while adding subtle sweetness that complements the smoky turkey beautifully.
Apple cider vinegar brightens the entire dish with tangy notes that cut through rich flavors. We often substitute butter or bacon fat for olive oil to create deeper richness and more traditional taste. Smoked paprika intensifies the smoky profile when we want extra depth. Worcestershire sauce adds umami complexity that makes every bite more satisfying.
Our favorite protein variations include swapping smoked turkey legs for smoked ham hocks or neck bones to change the flavor profile entirely. We sometimes combine different smoked meats for layered taste complexity. Cayenne pepper delivers additional heat for those who prefer their greens with serious kick.
Healthier Modifications
We can lighten our collard greens recipe without sacrificing the beloved smoky flavors that make this dish special. Olive oil or butter substitutes effectively reduce saturated fat content while maintaining cooking performance. Low sodium chicken broth or homemade broth helps us control salt intake without losing depth.
Removing fatty skin and gristle from smoked turkey reduces overall fat content while preserving the essential smoke flavor we crave. We substitute smoked turkey for traditional pork products to lower cholesterol and saturated fats significantly. This modification keeps the authentic taste while making the dish heart healthier.
Incorporating more greens and reducing added sugars creates better nutritional balance without overwhelming the classic flavors. We often mix collard greens with mustard greens, turnip greens, or kale for varied textures and additional nutrients. These combinations provide different flavor profiles while boosting the overall health benefits of our dish.
Conclusion
We’ve shared everything you need to create the ultimate collard greens with smoked turkey that’ll become your go-to comfort food recipe. The combination of tender greens and smoky turkey creates a dish that’s both nutritious and deeply satisfying.
This recipe brings authentic Southern flavors to your table while offering the flexibility to customize based on your family’s preferences. Whether you’re preparing for a holiday feast or a cozy weeknight dinner the make-ahead nature makes it incredibly convenient.
The techniques we’ve outlined ensure you’ll achieve that perfect balance of smoky richness and tender texture every time. Your kitchen will smell amazing and your family will be asking for seconds before they’ve finished their first serving.
Frequently Asked Questions
How long does it take to cook collard greens with smoked turkey?
The total cooking time is approximately 2.5-4 hours. This includes 1-2 hours for simmering the smoked turkey to create a rich stock base, followed by 1.5-2 hours of slow cooking the collard greens. The extended cooking time ensures deep flavor development and perfectly tender greens.
What type of smoked turkey should I use for this recipe?
Use smoked turkey leg or wing for the best flavor. These parts contain more connective tissue and fat, which break down during the long cooking process to create a rich, smoky broth. Avoid lean cuts like turkey breast, as they won’t provide the same depth of flavor.
Can I make collard greens with smoked turkey ahead of time?
Yes, this dish actually improves when made 1-2 days in advance. The flavors deepen and meld during storage. Cool completely, store in airtight containers in the refrigerator for 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop for best results.
How do I properly clean collard greens before cooking?
Thoroughly rinse collard greens under cold running water to remove dirt and grit. Remove the tough center stems by folding each leaf in half and cutting along the stem. Chop the leaves into uniform 2-3 inch pieces for even cooking. Some cooks recommend soaking them briefly in salt water.
What equipment do I need to make this recipe?
Essential equipment includes a large stock pot or Dutch oven for even heat distribution, a sharp knife and cutting board for prep work, wooden spoon for stirring, measuring cups and spoons, a strainer for rinsing greens, and tongs for shredding the turkey.
What can I serve with collard greens and smoked turkey?
Classic Southern sides pair perfectly, including cornbread, fried chicken, black-eyed peas, mac and cheese, and rice. The flavorful pot likker (cooking liquid) can be served as a dipping sauce for cornbread or poured over rice and mashed potatoes for extra flavor.
How should I store leftover collard greens?
Cool to room temperature within 2 hours, then store in airtight containers in the refrigerator for 3-5 days or freeze for up to 3 months. Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if needed to prevent sticking.
Can I customize this recipe for different dietary preferences?
Absolutely! For healthier versions, use olive oil instead of butter and add extra leafy greens. Traditional variations include red pepper flakes, hot sauce, or brown sugar. You can substitute smoked ham hocks or neck bones for different protein options while maintaining the smoky flavor profile.
Why is my pot likker important and how do I use it?
Pot likker is the nutrient-rich cooking liquid that develops incredible flavor from the smoked turkey and seasonings. Don’t discard it! Use it as a dipping sauce for cornbread, pour it over rice or grits, or save it to add moisture when reheating leftovers.
How do I know when my collard greens are done cooking?
Properly cooked collard greens should be tender but not mushy, with a rich green color. They should easily break apart when pressed with a fork but still maintain some texture. The cooking liquid should be flavorful and slightly reduced. Taste and adjust seasonings as needed.
