Indulge in a comforting Southern classic with these flavorful Collard Greens cooked with smoky, tender turkey. Slowly simmered to perfection, the greens soak up all the rich, savory goodness from the seasoned broth, creating a dish that’s hearty, satisfying, and perfect for any occasion. Served as a side dish, these collard greens will surely be a crowd-pleaser this holiday season!
Editor’s Note: Originally Published on November 14, 2018. Updated with full process shots and expanded info.
The Thanksgiving table in my home is not complete without a huge pot of collard greens. Growing up, my mom would always be the one to make them. Although no two batches were identical — she would sometimes throw cabbage into the pot with the greens– they always tasted like home. Savory, smoky, acidic with a touch of sweetness, her collard greens were magical.
I watched as she taught me how to clean collard greens in a sink full of water, cook down the smoked turkey necks in broth way before ever adding any greens to the pot, and then add in the greens a few batches at a time because they could never fit in the pot all at once. I am always amazed at how they cook down to a third of their original volume. I often make them for Sunday dinners and hit the finished dish with hot sauce.
Collard greens cooked with smoked turkey is a classic soul food dish that’s a staple at Southern holiday tables. The smoky salty turkey infuses incredible flavor into the greens transforming the tough leaves into tender, succulent perfection.
In this guide, we’ll walk through how to make delicious southern-style collard greens with smoked turkey. We’ll cover picking and prepping the greens, seasoning the pot likker, cooking techniques, serving suggestions, and more tips for maximizing flavor. Let’s get started!
Why Cook Collards with Smoked Turkey?
Smoked turkey is the key ingredient that makes collard greens shine Here’s why it’s ideal for collards
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Infuses deep, robust smoky flavor into the greens and pot likker broth.
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Provides a savory, salty flavor profile that balances and cuts bitterness.
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The meat makes the greens more hearty and adds delicious texture.
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Keeps the greens incredibly moist and tender when braised for a long time.
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Traditional soul food method for seasoned, meaty greens.
Ingredients Needed
Collard Greens
Smoked Turkey Legs or Wings
Onion & Garlic
Chicken Broth
Apple Cider Vinegar
Hot Sauce
Spices like Red Pepper Flakes
Greens, turkey, aromatics, broth, and seasonings are the basics. Adjust spices to your taste.
Step-by-Step Method
- Wash and Prep Greens
Thoroughly wash leaves. Remove thick stems. Stack leaves, roll up, and slice into ribbons.
- Make Pot Likker
Sauté onion and garlic. Add turkey, broth, vinegar, and spices. Simmer turkey until tender.
- Shred Turkey Meat
Once turkey is cooked, remove it from bones. Shred or chop meat and return to pot.
- Add Greens
Stir greens into pot likker. Simmer 45-60 mins until wilted and tender.
- Season and Serve
Season with pepper sauce, salt, etc. to taste. Enjoy scoops of greens and turkey over rice or cornbread!
Collard Greens Cooking Tips
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Simmer greens slowly to prevent bitterness. Don’t boil.
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Cook until wilted and very tender, 1-2 hours.
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Add more broth if needed to keep greens moist.
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Season with hot sauce, salt, pepper, sugar, or vinegar to taste.
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Use leftover pot likker broth in soups, stews, beans, etc.
Picking the Best Collard Greens
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Look for crisp, bright green leaves without yellowing or wilting.
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Avoid bunches with thick, tough stems.
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Store unwashed greens in plastic in the fridge up to 5 days.
Prepping Collard Greens for Cooking
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Wash thoroughly – agitate leaves in water to remove grit.
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Cut out thick center stem pieces – leaves will naturally detach from them.
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Stack leaves, roll up, and slice into 1/2-inch ribbons.
Serving Suggestions
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Scoop over rice with pot likker for the full experience!
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Pair with classic soul food sides like mac and cheese, cornbread, black-eyed peas.
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Add to stews, pot pies, casseroles, soups for flavor.
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Stuff into tacos or use as burrito filling along with pulled turkey.
Storing and Freezing Leftovers
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Let cool completely before storing greens in an airtight container for up to one week.
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Freeze up to 3 months – store cooked greens in freezer bags with a bit of pot likker.
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Reheat thawed greens on the stovetop until warmed through before serving.
Common Collards Questions
Do I need to use smoked turkey?
For authentic flavor, yes. But ham hocks also work well. Or make veggie collards.
How long do collards take to cook?
Around 45-60 minutes to become tender, sometimes longer. Cook low and slow.
Why add vinegar to the greens?
Vinegar brightens the flavors and cuts through the characteristic bitterness.
Can I use other greens like kale or turnip greens?
Absolutely! Mix collards with any hearty braising greens you love.
How can I make the pot likker broth?
Simmer the turkey and greens in seasoned broth until it absorbs maximum flavor.
The Benefits of Collard Greens
Collards offer many nutritional benefits:
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Excellent source of vitamins A, C, K
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High in antioxidants, anti-inflammatory compounds
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Provides fiber, magnesium, calcium, potassium
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Low in calories and carbs
Satisfy your soul food craving with tender, perfectly seasoned collard greens braised with smoky turkey. This Southern staple never disappoints!
Chicken Broth and Seasonings
Collard greens are cooked in a lot of liquid that lends flavor to them. I like to start with chicken stock as the base—you can also use vegetable stock or water—and draw out the flavor from the smoked turkey legs. Once the collard greens are added to the broth, they release their own flavor and create a flavorful potlikker.
“Pot likker” or “pot liquor” is that rich, flavorful broth left behind after cooking a big pot of greens like collards or mustard greens. It’s packed with all the goodness from the greens, smoky meat, and spices, making it perfect for sipping on its own or sopping up with some cornbread. Don’t let that liquid gold go to waste—it’s where all the magic happens!
Collard Greens with Smoked Turkey Ingredient Breakdown
Collard greens, or collards, are leafy vegetables from the cabbage family known for their dark green, sturdy leaves and thick stems. You can substitute collard greens with other leafy greens like kale, mustard greens, or turnip greens for a similar texture and flavor.
Traditionally, southern collard greens are made with ham hocks. However, my mom taught me to substitute with smoked turkey legs, smoked turkey wings, or smoked turkey necks. She didn’t eat pork and relied on the turkey to bring that smoky flavor. If you’re a vegetarian, you can substitute liquid smoke.
Southern Collard Greens w/Smoked Turkey Legs | Collard Greens Recipe
FAQ
How much water do you put in collard greens when cooking?
- ¼ cup bacon drippings.
- 4 bunches collard greens, tough stems removed.
- salt to taste.
- 3 cups water, or more as needed (Optional)
How long do you cook a smoked turkey?
- Keep the smoker temperature consistent.
- Monitor the turkey’s internal temperature closely.
- Place the turkey on the cooking grate with the legs toward the heat.
- Use an instant-read meat thermometer inserted into the thickest part of a thigh.
- Let the turkey rest for at least 15 minutes before carving.
How long does it take for collard greens to get tender?
Season with salt and pepper to taste; cover and continue to cook until greens are tender and dark green, 45 to 60 minutes.Nov 17, 2024
Why do you put vinegar in collard greens?
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Counteracts bitterness:Collard greens can be quite bitter, and the vinegar adds a contrasting acidity to mitigate that taste.
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Flavor enhancement:A small amount of vinegar adds a bright, tangy flavor to the dish.
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Tenderizing effect:Some believe that the vinegar can help to slightly tenderize the collard greens during cooking.
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Regional tradition:Using vinegar in collard greens is particularly popular in Southern cooking.