Save to Pinterest Collard greens with smoked turkey are soul-warming and deeply flavorful, making them a beloved centerpiece at my family table during Sunday dinners or holiday feasts. The smoky tenderness of the turkey melds perfectly with the earthy greens and a savory, aromatic broth that fills your kitchen with a cozy, inviting scent. Whether you grew up eating this dish or are trying it for the first time, it is the kind of comfort food that connects generations and never fails to satisfy.
My grandmother taught me the beauty of taking time with greens I still remember her humming while washing bunch after bunch and letting me sneak bites of smoked turkey before it even hit the pot
Ingredients
- Collard greens: Fresh bundles offer hearty texture and deep flavor Look for leaves that are firm and richly colored without yellow spots
- Smoked turkey wings or legs: These lend smokiness and savory depth Choose meaty pieces with a visible pink smoke ring for best flavor
- Yellow onion: Adds aromatics and natural sweetness Select a firm onion with shiny skin
- Garlic: Fresh garlic cloves intensify the savory backbone Choose firm bulbs without green sprouts
- Chicken broth or stock: Gives body and savory notes opt for low sodium to control salt
- Apple cider vinegar: Balances the robustness of the greens with a subtle tang Use raw unfiltered for complexity
- Crushed red pepper: Offers a gentle kick of heat Use sparingly or generously to your spice preference
- Kosher salt and black pepper: Brings all the flavors together Always use freshly cracked pepper and quality salt
- Olive oil or canola oil: Used for sautéing and enhancing mouthfeel Pick a light oil so the greens shine
Instructions
- Prep the Greens:
- Rinse collard greens thoroughly in cold water to remove all dirt sand and grit Lay leaves flat stack them then slice out the tough center stem Roll the leaves tightly and cut into wide ribbons for tender yet substantial bites
- Build the Flavor Base:
- Heat olive oil in a large heavy-bottomed pot over medium heat Add diced onion and a pinch of salt Cook low and slow until onions turn translucent and just golden about 7 minutes Stir in minced garlic and cook for another minute until fragrant but not browned
- Layer in Smoked Turkey and Broth:
- Nestle the smoked turkey pieces among the onions Pour in chicken broth ensuring the meat is just submerged Bring to a gentle simmer and let cook uncovered for about 20 minutes allowing the turkey to infuse the broth
- Add Greens and Simmer:
- Pile in the collard greens a few handfuls at a time stirring after each addition so they wilt and fit Once all greens are in reduce heat to low Cover and simmer for at least 45 minutes or up to 2 hours the longer the better for melt-in-your-mouth greens
- Season and Balance:
- Sprinkle in kosher salt black pepper crushed red pepper and a splash of apple cider vinegar Taste and adjust the seasoning as the greens cook Aim for a deeply savory brothy pot with zingy brightness at the end
- Serve and Enjoy:
- Remove smoked turkey pieces and shred or slice the meat Discard bones and skin Return meat to the pot Mix well and serve hot with a spoonful of pot liquor the flavorful broth over each serving
Save to Pinterest My favorite part is always when the house fills with that smoky smell while the greens simmer I love sneaking tastes with my oldest son The first time I made these solo my family raved so much it became my go-to for any big gathering
Storage Tips
Collard greens with smoked turkey keep beautifully in the fridge for up to four days Store the pot liquor separately in a jar and you can freeze both for up to three months The flavors continue to deepen over time so leftovers sometimes taste even better on day two
Ingredient Substitutions
If you cannot find smoked turkey ham hocks or smoked pork neckbones work well For vegetarians try smoked paprika and add extra olive oil For broth use vegetable stock to keep it meatless
Serving Suggestions
These greens shine alongside cornbread or over creamy grits Add a dash of hot sauce or a spoonful of vinegar at the table for a Southern classic touch For a substantial meal serve over cooked rice with a side of sweet potatoes
Cultural and Historical Context
Collard greens carry deep roots in African American and Southern foodways They sustained generations as an affordable nutritious staple and are still essential for feasts and celebrations From humble weekday meals to festive holiday spreads they always bring family together
Seasonal Adaptations
In spring you can swap in tender turnip or mustard greens Combine with collards for mixed greens Summer markets bring especially tender leaves For winter gatherings add chopped sweet potato or a handful of black-eyed peas Late fall collards are at their sweetest after a light frost
Helpful Notes
Use a big pot to prevent crowding so the greens simmer evenly If greens are tough cook longer and keep covered Taste the broth as it cooks to get seasoning just right
Success Stories
Over years making this dish friends requested my greens recipe so often that I finally wrote it down Sometimes I serve it with a pepper vinegar my uncle bottled and every guest asks for seconds One Thanksgiving these collards won over even folks who claimed they did not like greens
Freezer Meal Conversion
Simply cool greens and broth completely then pack into freezer bags or airtight containers To reheat thaw overnight in the fridge Simmer gently on the stove to preserve texture and flavor
Save to Pinterest Serve piping hot with extra pot liquor drizzled over each bowl for maximum comfort and flavor. This dish will become a staple for your family feasts and joyful Sunday gatherings.
Ask About This Recipe
- → What type of smoked turkey works best?
Both smoked turkey wings or legs are ideal, as they add plenty of flavor and richness to collard greens.
- → How long should collard greens cook?
Simmer for about 1 to 2 hours for tender greens that absorb all the seasonings and smoked turkey flavors.
- → Can I add other seasonings?
Yes. Many cooks include crushed red pepper, vinegar, or a hint of sugar for balance and enhanced taste.
- → Do I need to remove stems from collard greens?
Removing tough stems is recommended for a softer texture and enjoyable eating experience.
- → Is smoked turkey a healthier choice than pork?
Smoked turkey offers a leaner alternative and still delivers plenty of smoky flavor to the dish.
- → Can leftovers be stored?
Store cooled greens in an airtight container in the refrigerator for up to three days; flavors often improve.