Comforting Southern Collard Greens with Smoked Turkey

I didn’t grow up eating collard greens, but everything changed when I moved South for a few years after college. My neighbor invited me over for Sunday dinner, and I’ll never forget that first bite. The greens were tender, smoky, and had this rich flavor that I couldn’t stop thinking about.

Now I make them all the time, especially during the colder months when I want something warm and filling. The secret is the smoked turkey. It adds so much flavor without being too heavy, and it cooks down into the greens to make them taste incredible. Plus, it’s a lot easier to find than ham hocks.

This recipe doesn’t take much work once you get everything in the pot. The hardest part is washing and chopping the greens, but after that, it’s mostly just letting them simmer. You’ll end up with a pot of greens that tastes like you spent all day in the kitchen.

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What Kind of Collard Greens Should I Use?

Fresh collard greens are always your best bet for this recipe, and you’ll find them in bunches at most grocery stores year-round. Look for leaves that are dark green and firm without any yellowing or wilting – those are signs they’re past their prime. If you can find them at a farmers market, even better, since they tend to be fresher and more flavorful. Some stores sell pre-washed and chopped collard greens in bags, which can save you some prep time, though I find the whole bunches usually have better flavor. Just remember that collard greens cook down quite a bit, so don’t be surprised when two big bunches shrink down to a much smaller portion once they’re done simmering.

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Options for Substitutions

This recipe is pretty forgiving, so here are some swaps you can make based on what you have:

• Collard greens: You can use mustard greens, turnip greens, or kale instead. Keep in mind that kale cooks faster, so reduce the cooking time by about 30 minutes.
• Smoked turkey wings or leg: If you can’t find smoked turkey, try smoked ham hocks or a ham bone. For a lighter option, use regular turkey wings and add 1 teaspoon of liquid smoke to the pot.
• Apple cider vinegar: White vinegar or red wine vinegar work just fine. You might want to start with a bit less and adjust to taste, as white vinegar can be sharper.
• Molasses: Honey or brown sugar can step in for molasses. Use the same amount, though the flavor will be slightly different – a bit lighter and less robust.
• Homemade broth: Store-bought low-sodium chicken or vegetable stock works perfectly. If using regular stock instead of low-sodium, cut back on the added salt.
• Fresh herbs: Thyme and parsley are traditional choices, but use whatever fresh herbs you have on hand. In a pinch, substitute with 1 teaspoon of dried herbs.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with collard greens is not cooking them long enough – these hearty greens need at least 45 minutes to an hour of simmering to become tender and develop that deep, smoky flavor you’re after.

Skipping the step to remove the tough stems from the collard leaves will leave you with chewy, unpleasant bits throughout your dish, so take the extra few minutes to strip the leaves from the center rib before chopping.

Another common error is adding too much liquid at once, which can dilute the flavor – start with 4 cups of broth and add more as needed to keep the greens just covered while they cook.

Don’t forget to taste and adjust your seasoning at the end, since the smoked turkey adds saltiness and you may need less additional salt than you think.

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What to Serve With Collard Greens?

Collard greens with smoked turkey are a Southern staple that pair beautifully with other comfort food classics. I love serving them alongside cornbread – the slightly sweet, crumbly texture is perfect for soaking up all that flavorful pot liquor from the greens. Mac and cheese is another great side that complements the smoky, savory flavors, or you could go with candied yams for a touch of sweetness that balances out the vinegar tang. For a complete Southern feast, add some black-eyed peas or butter beans, and don’t forget a drizzle of hot sauce on top if you like a little extra kick.

Storage Instructions

Store: These collard greens actually taste even better the next day after all those flavors have had time to mingle. Keep them in an airtight container in the fridge for up to 5 days. The greens will continue to soak up that smoky, savory broth as they sit.

Freeze: Collard greens are great for freezing! Let them cool completely, then portion them into freezer-safe containers or bags with plenty of that flavorful liquid. They’ll keep in the freezer for up to 3 months, making them perfect for a quick side dish whenever you need one.

Reheat: Warm up your collard greens gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave them, but I find the stovetop method keeps them from drying out. Add a splash of broth if they seem a bit dry.

Estimated Nutrition

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

• Calories: 550-700
• Protein: 50-65 g
• Fat: 15-25 g
• Carbohydrates: 65-85 g

Ingredients

For the stock:

• 2-3 fully cooked smoked turkey wings or 1 smoked turkey leg
• 1 large white onion, halved
• 1/2 large onion, charred
• 2 large carrots, split in half
• 2 celery stalks, split in half
• 1 whole ear corn, husked
• 2 bay leaves
• 2-3 sprigs fresh herbs of your choice
• 3 garlic cloves, diced
• 1/2 tbsp kosher salt
• 1/2 tbsp ground black pepper
• 7-8 cups water

For the collard greens:

• 2 bunches collard greens, de-stemmed, chopped, and washed
• 1/2 onion, sliced
• 2 tsp smoked sweet paprika, divided
• 4-5 cups homemade broth or low-sodium chicken broth
• 1/2 tsp crushed red pepper flakes
• 1/2 cup apple cider vinegar
• 1 tbsp molasses
• 1 tbsp olive oil

Step 1: Char the Onion

• 1 large white onion, halved

Turn your cooktop burner to its highest setting.

Place the large white onion halves cut side down directly onto the burner until they develop a deep char.

Flip the onion and char the opposite side as well.

This will add a lovely smokiness to your stock.

Step 2: Make the Smoked Turkey Stock

• 7-8 cups water
• 2-3 fully cooked smoked turkey wings or 1 smoked turkey leg
• charred onion from Step 1
• 1 whole ear corn, husked
• 2 large carrots, split in half
• 2 celery stalks, split in half
• 2 bay leaves
• 2-3 sprigs fresh herbs of your choice
• 3 garlic cloves, diced
• 1/2 tbsp kosher salt
• 1/2 tbsp ground black pepper

In a large stock pot, pour in 7-8 cups of water.

Add the charred onion halves from Step 1, smoked turkey wings or leg, whole corn ear, split carrots, split celery, bay leaves, fresh herb sprigs, diced garlic, kosher salt, and black pepper.

Bring everything to a boil, skimming off any foam that surfaces, then reduce to a simmer.

Let it simmer gently for at least 2 hours; for an even richer flavor, I sometimes simmer mine for up to 24 hours.

Step 3: Strain and Chill the Stock

Once the stock has finished simmering, let it cool slightly.

Strain the stock into a large bowl, discarding the vegetables, herbs, and corn.

Remove the smoked turkey pieces, pull the meat from the bones, and set the meat aside for later use.

Chill the strained stock in the refrigerator overnight to intensify the flavors and let any fat rise to the top.

Step 4: Saute the Onions and Begin the Greens Base

• 1 tbsp olive oil
• 1/2 onion, sliced
• 1 tsp smoked sweet paprika

Heat one tablespoon of olive oil in a large pot over medium heat.

Add the sliced onion and season it with half of the smoked sweet paprika.

Saute, stirring often, until the onions are tender and fragrant.

Charring the onion earlier really deepens the flavor base, but in this step, the sautéed onions will add a gentle sweetness.

Step 5: Simmer the Collard Greens

• 4-5 cups homemade broth or low-sodium chicken broth
• 1/2 tsp crushed red pepper flakes
• 2 bunches collard greens, de-stemmed, chopped, and washed
• 1/2 cup apple cider vinegar
• 1 tbsp molasses
• smoked turkey meat from Step 3
• 1 tsp smoked sweet paprika

To the sautéed onions, add 4-5 cups of the homemade turkey stock from Step 3 (or low-sodium chicken broth if needed), followed by the crushed red pepper flakes, chopped collard greens, apple cider vinegar, molasses, and the smoked turkey meat reserved from Step 3.

Bring to a boil, then reduce the heat and let simmer uncovered for about an hour.

About halfway through, stir in the remaining smoked sweet paprika.

I like to taste and adjust seasoning at the end—sometimes a pinch of extra salt or paprika really brightens the greens.

Comforting Southern Collard Greens with Smoked Turkey

Delicious Comforting Southern Collard Greens with Smoked Turkey recipe with step-by-step instructions.

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Prep Time 6 hours hrs 15 minutes mins

Cook Time 12 hours hrs 30 minutes mins

Total Time 18 hours hrs 45 minutes mins

Servings 4

Calories 625 kcal

Ingredients

  

For the stock:

• 2-3 fully cooked smoked turkey wings or 1 smoked turkey leg
• 1 large white onion, halved
• 1/2 large onion, charred
• 2 large carrots, split in half
• 2 celery stalks, split in half
• 1 whole ear corn, husked
• 2 bay leaves
• 2-3 sprigs fresh herbs of your choice
• 3 garlic cloves, diced
• 1/2 tbsp kosher salt
• 1/2 tbsp ground black pepper
• 7-8 cups water

For the collard greens:

• 2 bunches collard greens, de-stemmed, chopped, and washed
• 1/2 onion, sliced
• 2 tsp smoked sweet paprika, divided
• 4-5 cups homemade broth or low-sodium chicken broth
• 1/2 tsp crushed red pepper flakes
• 1/2 cup apple cider vinegar
• 1 tbsp molasses
• 1 tbsp olive oil

Instructions

 

• Turn your cooktop burner to its highest setting. Place the large white onion halves cut side down directly onto the burner until they develop a deep char. Flip the onion and char the opposite side as well. This will add a lovely smokiness to your stock.
• In a large stock pot, pour in 7-8 cups of water. Add the charred onion halves from Step 1, smoked turkey wings or leg, whole corn ear, split carrots, split celery, bay leaves, fresh herb sprigs, diced garlic, kosher salt, and black pepper. Bring everything to a boil, skimming off any foam that surfaces, then reduce to a simmer. Let it simmer gently for at least 2 hours; for an even richer flavor, I sometimes simmer mine for up to 24 hours.
• Once the stock has finished simmering, let it cool slightly. Strain the stock into a large bowl, discarding the vegetables, herbs, and corn. Remove the smoked turkey pieces, pull the meat from the bones, and set the meat aside for later use. Chill the strained stock in the refrigerator overnight to intensify the flavors and let any fat rise to the top.
• Heat one tablespoon of olive oil in a large pot over medium heat. Add the sliced onion and season it with half of the smoked sweet paprika. Saute, stirring often, until the onions are tender and fragrant. Charring the onion earlier really deepens the flavor base, but in this step, the sautéed onions will add a gentle sweetness.
• To the sautéed onions, add 4-5 cups of the homemade turkey stock from Step 3 (or low-sodium chicken broth if needed), followed by the crushed red pepper flakes, chopped collard greens, apple cider vinegar, molasses, and the smoked turkey meat reserved from Step 3. Bring to a boil, then reduce the heat and let simmer uncovered for about an hour. About halfway through, stir in the remaining smoked sweet paprika. I like to taste and adjust seasoning at the end—sometimes a pinch of extra salt or paprika really brightens the greens.