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.
Cooking smoked turkey wings to perfection for greens takes time, patience, and the right technique. When done right, the rewards are fall-off-the-bone tender meat infused with smoky flavor that takes ordinary greens to new heights. In this comprehensive guide, we’ll cover everything you need to know to nail smoked turkey wings for greens every time.
Why Cook Greens with Smoked Turkey Wings?
Smoked turkey wings have been a soul food essential for generations, and for good reason. The low and slow cooking renders the collagen-rich wings into succulent shreds of meat, while imparting a deep, wood-fired aromatics into the greens. Beyond outstanding flavor, the wings provide a hearty protein punch to balance the greens. Compared to pork, turkey wings are lower in fat and calories too.
Preparing greens with smoked turkey wings connects us to time-honored traditions and cooking methods. The combination of smoky savory turkey meat with the earthy greens just feels nostalgic bringing that taste of Sunday dinner memories washing over you. From the finger-licking tenderness to the wood-fired fragrance, turkey wings give greens a soulfulness you can’t achieve any other way.
How Long Should You Cook Smoked Turkey Wings?
To reach the ideal texture of fall-off-the-bone tender, smoked turkey wings need approximately 2-3 hours of gentle simmering This extended timeframe allows the collagen to break down into succulent meat that infuses the greens with maximum smoky essence
Cooking longer than 3 hours can cause the wings to become stringy and dried out. Always stay within that 2-3 hour window for the best results. The precise time will vary based on the size of wings and greens used. Follow these tips for perfect doneness.
Step-by-Step Guide to Cooking Smoked Turkey Wings with Greens
Follow these simple steps for soul-satisfying, smoky greens every time.
1. Add Wings to a Large Pot and Cover with Water
Start by placing thawed smoked turkey wings into a heavy bottomed stock pot or dutch oven. Make sure the wings are submerged under 2-3 inches of water. This will create a flavorful turkey broth as the wings simmer. Chicken stock can be used instead of water if desired.
2. Bring to a Boil Then Simmer on Low
Heat pot over high heat until the liquid starts bubbling rapidly. Once boiling, reduce heat to low to maintain a gentle simmer. You don’t want the broth boiling vigorously or it can make the wings stringy.
3. Cook Wings for 2-3 Hours
Let the wings simmer uncovered on low heat for 2-3 hours, checking occasionally. This extended simmering cooks the wings until fork tender and the meat is falling off the bones.
4. Prep Greens While Wings Simmer
As the wings cook, prep the greens. Separate leaves from stems and chop into bite-size pieces. Wash thoroughly to remove any dirt or grit. Drain well before adding to the pot.
5. Add Greens and Seasonings
Once smoked wings are tender, add chopped greens to the pot, pushing them down into the hot broth. Season with salt, pepper, garlic, hot sauce, or other seasonings as desired. Simmer 45-60 minutes until greens reach preferred tenderness.
6. Adjust Seasoning and Serve
Before serving, taste and adjust seasoning if needed. Remove wings and shred or pull meat off bones. Add turkey meat back to greens and serve up this satisfying soul food!
Tips for Perfectly Cooked Smoked Turkey Wings
Follow these handy tips for maximum flavor and tenderness:
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Use a heavy bottomed pot to prevent scorching
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Keep broth at a gentle simmer to prevent drying out
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Add aromatics like onion, garlic, bay leaves
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Use chicken broth or stock for added richness
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Mix collard, mustard, turnip, kale greens
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Season well with salt, pepper, hot sauce, vinegar
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Let wings cool before shredding meat
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Add shredded meat back to greens after removing bones
What Greens Work Best with Smoked Turkey Wings?
Beyond classic collard greens, all kinds of hearty greens pair wonderfully with smoked turkey wings, including:
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Kale – Curly or black kale adds texture
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Mustard greens – Spicy mustard greens cut through the rich wings
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Turnip greens – Slightly bitter turnip greens balance the smoky meat
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Spinach – For a more delicate green element
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Mixed greens – Collards, kale, cabbage for variety
Experiment with different greens or use a combination. Any sturdy green will soak up those smoky, savory flavors.
How to Tell When Smoked Turkey Wings Are Done
Watch for these signs to know when your smoked wings are ready:
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Meat pulling away from the bones
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Wings are fork tender with no resistance
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Meat shreds easily when poked with a fork
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A knife inserted into meat meets little resistance
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Wings have simmered 2-3 hours on low heat
Once you see these indicators, you’ll know your smoked turkey wings are fall-off-the-bone tender and perfect for shredding over greens.
Serving Suggestions for Smoky Greens
Smoked turkey wings and greens make a stellar main dish. Round it out with these tasty soul food sides:
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Cornbread – For soaking up pot likker
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Mac and cheese – Creamy, cheesy pairing
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Fried fish – Crispy catfish or tilapia
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Potatoes – Mashed or potato salad
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Rice – Jasmine or Cajun dirty rice
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Corn on the cob – Grilled corn adds sweetness
A little something starchy, creamy, and crispy completes the plate. Dig into a mouthwatering comfort food feast.
Storing and Freezing Leftover Greens
Refrigerate leftover greens in an airtight container for 3-4 days. The flavors meld even more over time. Gently reheat before serving.
You can also freeze the greens for up to 3 months. Allow to cool completely first before transferring to freezer bags or containers. Thaw in the fridge before reheating on the stovetop or in the microwave.
Satisfying Soul with Smoked Turkey Wings and Greens
Taking the time to let smoked turkey wings slowly simmer into succulent, smoky shreds of meat elevates greens to new levels of flavor. Follow the 2-3 hour timeline for ideal tenderness. Experiment with different hardy greens and seasonings to suit your taste. Settle in with a steamy bowl of these richly satisfying greens and feed your soul.
Why do you put vinegar in collards?
Vinegar adds a touch of acid that helps heighten the savory flavors in the pot of greens. You can use apple cider vinegar or white vinegar.
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
Can you put smoked turkey wings in collard greens?
- Add baking soda to the water to protect the chlorophyll in the greens and enhance their flavor.
- Add a little salt to the boiling water to tenderize the greens.
Are smoked turkey wings from the store already cooked?
Because they are cooked already, you don’t need to do much for them to be a delicious main course . Their seasoning and smoky flavor make them a refreshing combination of the familiar chicken wing and a smoked sausage. To get the most out of your turkey wings, remember to be cautious with seasoning.
How to cook a turkey that is already smoked?
There are a few different ways that you can cook a pre smoked turkey. You can either reheat it, cook it from frozen, or cook it fresh. Reheating is the quickest and easiest way to cook a pre smoked turkey. Simply put the turkey in a baking dish and heat it at 350 degrees Fahrenheit for about 15 minutes per pound.
How to cook mustard greens with turkey wings?
Add smoked turkey wing and enough broth to cover the greens. Season with pepper and allspice. Bring to a simmer then cover with a lid. Simmer on low heat for 30-45 minutes or until the greens are cooked down and tender.
How do you cook smoked turkey wings?
To cook collard greens with smoked turkey wings, place smoked turkey on top and let cook until greens are tender. Every batch of greens should be cooked down and then a new batch added to the pot, repeating until all greens are in the pot. Once all greens are in the pot, add salt to taste and vinegar. Cooking instructions for the smoked turkey wings are not provided in the passage.
How long do you cook pre-smoked turkey wings?
When cooking pre-smoked turkey wings, the rule of the thumb says that you should cook them for 15 minutes per pound. However, the cooking time can be much shorter when cooking them in the pressure cooker or much longer when cooking them in a crockpot.
How long do you cook Turkey wings in a crock pot?
Add the collard greens, oil, sugar, chile flakes, and salt and black pepper to taste and return to a boil. Cover, turn the heat to medium-low, and simmer until the greens are tender, about 2½ hours. Using tongs, transfer the turkey wings to a cutting board.
Can you cook turnip greens with smoked turkey wings?
Turnip Greens with Tender Smoked Turkey: The Perfect Soul Food Combo! While your greens are soaking, be sure to cook your smoked turkey wings (if you want to use ham hocks, smoked neck bones, or even salt pork feel free to do so!)
How do you cook a turkey wing?
It was adapted from Sylvia’s Family Soul Food Cookbook. In a large pot, bring the turkey wings and 6 cups of water to a boil. Turn the heat to medium-low, cover, and simmer until the meat is beginning to fall off the bone, about 1 hour.
How do you cook smoked turkey legs?
Place smoked turkey legs in a large pot over medium heat. Pour water over them, ensuring it’s 2 inches above the turkey legs. Stir in chopped onion, seasoned salt, chicken bouillon, black pepper, kosher salt, granulated garlic, granulated onion, and red pepper flakes. Pour in Worcestershire sauce and apple cider vinegar.