There’s something magical about a pot of collard greens simmering away on the stove, filling the kitchen with that rich, smoky aroma. My grandma taught me this recipe for collard greens with smoked turkey when I was just tall enough to peek over the counter – I’d watch her strong hands tear the greens while that turkey leg worked its flavor magic in the broth. This isn’t just food; it’s Southern comfort in a bowl, with deep flavors that come from simple ingredients cooked low and slow. The smoked turkey adds this incredible depth that makes even greens-haters ask for seconds, and the best part? It’s practically foolproof to make.
Ingredients for Collard Greens with Smoked Turkey
Let me tell you exactly what you’ll need to make these greens sing – and trust me, every ingredient here plays a crucial role. First, grab yourself 1 big bunch of collard greens (about 2 pounds). You’ll want to wash them really well and chop them into bite-sized pieces – those thick stems gotta go! The star of the show is 1 meaty smoked turkey leg (about 1.5 pounds), though wings work in a pinch.
For the flavor base, you’ll need 1 medium onion, diced nice and fine, plus 2 fat cloves of garlic, minced (or 3 if you’re like me and love extra garlic punch). The liquid magic comes from 4 cups of good chicken broth – homemade if you’ve got it, but store-bought works just fine. Finally, 1 tablespoon of olive oil for sautéing and 1 teaspoon of red pepper flakes for that gentle heat that creeps up on you. Don’t forget salt and pepper to taste – but go easy on the salt until the end since that turkey leg packs plenty of salty goodness already!
How to Make Collard Greens with Smoked Turkey
Alright, let’s get cooking! Here’s exactly how I make my collard greens with smoked turkey – step by step. First things first, grab your biggest, heaviest pot (my old Dutch oven is my go-to for this). Heat up that 1 tablespoon of olive oil over medium heat until it shimmers – you’ll know it’s ready when a little piece of onion sizzles right away.
Preparing the Collard Greens
While that oil heats, let’s prep those greens. Don’t skip this part – it makes all the difference! Fill your sink with cold water and dunk the whole bunch of collard greens in there. Swish them around to get rid of any grit (those sandy bits can ruin a good pot of greens). After they’re clean, I stack about 5 leaves at a time and slice out the tough stems running up the middle – just fold each leaf in half lengthwise and run your knife along the stem. Then chop the leaves into about 1-inch pieces – not too big, not too small – so they cook evenly and are easy to eat.
Cooking the Smoked Turkey
Now for the good stuff! Toss your diced onion and minced garlic into the hot oil – that sizzle sound is music to my ears. Stir them around for about 3 minutes until they’re soft and smell amazing. Next, add the whole smoked turkey leg – let it brown just a bit on each side to wake up those smoky flavors (about 2 minutes per side). Pour in the 4 cups of chicken broth and bring it to a gentle boil, then reduce to a simmer. Here’s where the magic happens – add those chopped greens (they’ll fill the pot but shrink down fast) and red pepper flakes. Cover it up and let it bubble away for 45 minutes – no peeking for the first 30 minutes! Collard greens are incredibly nutrient-dense.
After 45 minutes, fish out that turkey leg with tongs (careful, it’s hot!) and let it cool just enough to handle. Shred all that tender meat off the bone – I use two forks for this – and toss it right back into the pot. Give it a taste and add salt and pepper as needed (I usually find it needs just a tiny pinch of salt and a good grind of black pepper). Let it all hang out together for another 5 minutes so the flavors marry, then serve it up piping hot!
Why You’ll Love This Collard Greens Recipe
Listen, I could go on for days about why this collard greens recipe is special, but let me break it down for you:
- That smoky, savory flavor from the turkey leg will have you drinking the pot liquor (that’s the tasty broth, for the uninitiated) with a spoon – no shame!
- So easy even my teenager can make it – just chop, simmer, and let time do the work. Perfect for busy weeknights or lazy Sundays.
- Packed with good-for-you stuff – collards are loaded with fiber and vitamins, and using turkey instead of pork keeps it lighter while still tasting indulgent.
- Tastes like home, whether you grew up in the South or just wish you did. This is the kind of recipe that becomes your family tradition.
Seriously, one bite and you’ll understand why this dish has been loved for generations. If you enjoy this kind of comfort food, you might also like our classic soul food mac and cheese recipe.
Tips for Perfect Collard Greens with Smoked Turkey
After making this recipe more times than I can count, here are my foolproof tips for collard greens that’ll have everyone begging for your secret:
Spice control is key – start with half the red pepper flakes if you’re sensitive to heat. You can always add more, but you can’t take it out! For thicker “pot liquor” (that’s Southern for the delicious broth), leave the lid off for the last 10 minutes of cooking. And whatever you do, don’t overcook – the greens should be tender but still have some bite, not turn to mush.
Leftovers? They’ll keep in the fridge for 3 days, and honestly taste even better the next day as the flavors meld. Just reheat gently on the stove with a splash of water to loosen it up. My grandma always said the best collard greens are the ones that sit overnight – she wasn’t wrong! For more make-ahead side dishes, check out our guide on make-ahead green bean casserole recipe.
Serving Suggestions for Collard Greens with Smoked Turkey
Oh honey, let me tell you how to turn these collard greens into a full Southern feast! My absolute must-have pairing is a big wedge of hot, buttery cornbread – perfect for sopping up all that delicious pot liquor. For a classic “meat and three” vibe, serve alongside crispy fried chicken and creamy black-eyed peas. Portion-wise, plan on about 1 cup of greens per person as a side, but trust me – folks always come back for seconds, so make extra!
Nutritional Information
Now let’s talk about what’s good for you in this pot of deliciousness! Nutritional values are estimates and will vary based on your specific ingredients, but here’s the scoop per 1-cup serving: About 150 calories, with 5g fat (only 1g saturated – thanks to using turkey instead of pork!). You’re getting a solid 12g protein from that smoky turkey, and a whopping 4g fiber from those hearty collard greens. It’s comfort food you can feel good about!
Common Questions About Collard Greens with Smoked Turkey
Can I use turkey wings instead of legs? Absolutely! Smoked turkey wings work beautifully – just use about 2 pounds since they have more bone. The meat will be just as flavorful when it falls off those bones.
How can I reduce the sodium? Easy fixes: use low-sodium chicken broth and soak the turkey leg in cold water for 30 minutes before cooking to draw out some salt. Taste before adding any extra salt at the end!
What’s a vegan substitute for smoked turkey? Try smoked paprika + liquid smoke for that deep flavor. Mushrooms add great texture too. My vegetarian cousin swears by adding a couple tablespoons of miso paste to the broth.
Can I freeze leftovers? You bet! These greens freeze like a dream for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove with a splash of water.
Why are my greens bitter? Older greens can be tough – always remove those thick stems! A pinch of sugar or splash of apple cider vinegar balances bitterness perfectly. Traditional cooking methods often address bitterness this way.
Your Turn in the Kitchen!
Now it’s your time to make some magic happen! Whip up this collard greens recipe and make it your own – that’s how family traditions start. Maybe you’ll add a splash of apple cider vinegar for tang, or throw in some sliced jalapeños for extra kick. However you make it, I want to hear all about it! Snap a photo of your pot of greens and tell me your secret twist in the comments below. Who knows – your version might just become someone else’s new family favorite!
PrintSavory Collard Greens with Smoked Turkey in Just 45 Minutes
Collard greens cooked with smoked turkey for a flavorful and hearty dish.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
- Diet: Low Calorie
Ingredients
- 1 bunch collard greens, chopped
- 1 smoked turkey leg
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 4 cups chicken broth
- 1 tsp red pepper flakes
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Add smoked turkey leg and brown slightly.
- Pour in chicken broth and bring to a simmer.
- Add collard greens and red pepper flakes.
- Cover and cook for 45 minutes.
- Remove turkey leg, shred the meat, and return to the pot.
- Season with salt and pepper.
- Serve hot.
Notes
- Remove thick stems from collard greens before cooking.
- Adjust broth amount for desired consistency.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
