Turkey Neck Collard Greens Recipe

If you ask me, collard greens are one of those side dishes that never get old.

This Southern-style recipe turns humble greens into something your whole family will want seconds of. The leaves get tender and flavorful after simmering with smoky bacon and a splash of vinegar.

A little onion and garlic go in first to build flavor, then the greens cook down until they’re just right. Some red pepper flakes add a gentle kick that balances out the richness.

It’s a classic side that goes with just about anything, and it’s way easier to make than you might think.

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What Kind of Collard Greens Should I Use?

You can use either pre-chopped bagged collard greens or fresh whole bunches from the produce section for this recipe. The pre-chopped bags are a huge time-saver since they’re already washed and cut, which is why I call for them here. If you go with fresh bunches, you’ll need about 2-3 large bunches to equal the same amount, and you’ll want to remove the thick stems before chopping the leaves into bite-sized pieces. Either way, give your greens a good rinse before cooking, even if the bag says they’re pre-washed, just to be safe.

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Options for Substitutions

This collard greens recipe is pretty forgiving when it comes to swaps:

• Smoked turkey necks: If you can’t find turkey necks, smoked ham hocks work great and give you that same smoky flavor. You could also use a smoked turkey leg or wing. For a lighter option, skip the meat altogether and add a teaspoon of liquid smoke to the broth.
• Pre-chopped collard greens: Fresh whole collard greens are always an option – you’ll need about 2 to 3 bunches. Just wash them well, remove the tough stems, and chop them yourself. They’ll taste even better, just require a bit more prep time.
• Chicken broth: Vegetable broth works fine if you want to keep things lighter, or you can use beef broth for a richer taste. In a pinch, water with extra bouillon cubes will do the job.
• Bacon: You can leave the bacon out if you’re watching fat content, though it does add nice flavor. Salt pork is a traditional substitute that works well too.
• Sugar: Some folks prefer honey or brown sugar instead of white sugar. You can also cut the amount in half if you like your greens less sweet, or leave it out completely for a more traditional savory taste.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with collard greens is not cooking them long enough – these greens need at least 1.5 to 2 hours of simmering to become tender and develop that deep, rich flavor you’re looking for.

Skipping the step of browning your bacon and turkey necks first means you’ll miss out on all that smoky flavor that gets released into the pot, so take the extra 10 minutes to sear them properly before adding your liquid.

Another common error is adding all the sugar at once without tasting as you go – start with half the amount and adjust toward the end of cooking, since the sweetness helps balance the natural bitterness but can easily overpower the dish.

Finally, don’t forget to remove the turkey necks before serving and pull off any meat to add back into the greens, and make sure to taste and adjust your seasoning right before serving since the flavors will have concentrated during the long cooking time.

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What to Serve With Collard Greens?

Collard greens are a staple side dish in Southern cooking, so they pair perfectly with classic comfort foods like fried chicken, baked mac and cheese, or slow-cooked pulled pork. I love serving them alongside cornbread – the slightly sweet bread is perfect for soaking up all that flavorful pot liquor at the bottom of the bowl. These greens also work great as part of a bigger spread with black-eyed peas, candied yams, and rice for a proper soul food feast. If you want to keep things simple, just serve them with some grilled or roasted chicken and a side of mashed potatoes for an easy weeknight dinner.

Storage Instructions

Store: Collard greens actually taste even better the next day after all those flavors have had time to meld together. Keep them in an airtight container in the fridge for up to 5 days. I usually make a big batch on Sunday and enjoy them throughout the week with different main dishes.

Freeze: These greens freeze really well, which is great for meal prep. Let them cool completely, then portion them into freezer-safe containers or bags with some of the cooking liquid. They’ll keep in the freezer for up to 3 months.

Reheat: Warm up your collard greens on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave them in a covered dish, but I think the stovetop method keeps the texture better. Add a splash of water or broth if they seem a bit dry.

 

Preparation Time	15-20 minutes
Cooking Time	150-180 minutes
Total Time	165-200 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 110-130 g
• Fat: 60-80 g
• Carbohydrates: 110-130 g

Ingredients

For the flavor base:

• 1 pack smoked turkey necks
• 1 sweet onion (diced)
• 32 oz chicken broth
• 2 tsp black pepper (freshly ground preferred)
• pinch red pepper flakes
• 3 cups water
• 4 strips thick cut bacon
• 4 garlic cloves (minced)

For the greens:

• 1/2 cup sugar
• 2 bags pre-chopped collard greens (I use Glory brand)

Step 1: Render Bacon and Sauté Aromatics

• 4 strips thick cut bacon
• 1 sweet onion (diced)
• 4 garlic cloves (minced)

In a large stockpot over low heat, cook the thick-cut bacon strips for 5-7 minutes until some of the fat is rendered out.

Add the diced sweet onion and minced garlic cloves to the bacon and sauté in the bacon fat for 5-6 minutes, stirring occasionally until the onions are soft and fragrant.

Step 2: Add Liquids and Seasonings

• 32 oz chicken broth
• 3 cups water
• 2 tsp black pepper (freshly ground preferred)
• pinch red pepper flakes
• 1 pack smoked turkey necks

Pour in the chicken broth and water to deglaze the pot, scraping up any browned bits from the bottom.

Add the black pepper and a pinch of red pepper flakes, then place the smoked turkey necks in the pot.

Stir everything together.

Step 3: Simmer to Build Flavor

Bring the mixture to a simmer and let it cook gently for about 20 minutes.

This helps develop a rich, savory base for your greens.

Step 4: Add First Batch of Collard Greens and Sugar

• 1 bag pre-chopped collard greens (from 2 bags pre-chopped collard greens)
• 1/4 cup sugar (from 1/2 cup sugar)

Stir in one bag of pre-chopped collard greens and 1/4 cup of the sugar.

Cover the pot and simmer for 15-20 minutes, allowing the greens to start cooking down.

I find covering the pot at this stage really helps soften the greens quickly.

Step 5: Add Remaining Collard Greens and Sugar

• 1 bag pre-chopped collard greens (from 2 bags pre-chopped collard greens)
• 1/4 cup sugar (from 1/2 cup sugar)

After the greens have wilted, add the second bag of pre-chopped collard greens along with the remaining 1/4 cup of sugar.

Stir to combine everything evenly.

Step 6: Long Simmer Until Tender

Let the greens simmer uncovered for 2 1/2 to 3 hours, stirring every 30-45 minutes.

This slow cook ensures the collard greens become meltingly tender and flavorful.

I like to check the seasoning near the end—no need to add salt since the bacon and turkey necks provide plenty.

Step 7: Serve

Serve the collard greens hot, making sure to include some of the bacon and smoked turkey necks for extra flavor.

Enjoy these savory greens as a hearty side dish.