Southern Collard Greens with Smoked Turkey (Printable)

Tender collard greens simmered with smoked turkey, onions, and warming spices for a classic Southern side dish.

# What You Need:

→ Greens and Meat

01 - 2 pounds fresh collard greens, stems removed and leaves chopped
02 - 1 pound smoked turkey wings or drumsticks

→ Aromatics and Vegetables

03 - 1 large onion, chopped
04 - 3 cloves garlic, minced

→ Liquids and Seasonings

05 - 6 cups low-sodium chicken broth
06 - 1 tablespoon apple cider vinegar
07 - 1 tablespoon hot sauce, optional
08 - 1 teaspoon salt, or to taste
09 - ½ teaspoon black pepper
10 - ½ teaspoon crushed red pepper flakes, optional
11 - 1 teaspoon sugar, optional

# Directions:

01 - Rinse collard greens thoroughly under cold running water in several changes. Remove tough stems and chop leaves into bite-sized pieces. Set aside.
02 - In a large pot or Dutch oven, add smoked turkey pieces and chicken broth. Bring to a boil over medium-high heat.
03 - Reduce heat to low, cover the pot, and simmer for 30 minutes to infuse the broth with turkey flavor and begin tenderizing the meat.
04 - Add chopped onion and minced garlic to the pot. Simmer for an additional 10 minutes.
05 - Add the collard greens in batches, stirring until each addition is wilted enough to accommodate more greens.
06 - Stir in apple cider vinegar, hot sauce if using, salt, black pepper, red pepper flakes if using, and sugar. Mix thoroughly to distribute seasonings.
07 - Cover and simmer on low heat for 45 to 60 minutes, or until collard greens are very tender and the flavors have melded.
08 - Remove smoked turkey pieces from the pot. Shred the meat off the bone and return the shredded meat to the pot. Discard bones and skin.
09 - Taste the dish and adjust seasonings as needed. Serve hot with the flavorful pot liquor (broth) spooned over each portion.

# Expert Suggestions:

01 -
  • The pot liquor (that magical broth at the bottom) is liquid gold for sopping up with cornbread, trust me on this one.
  • These greens actually taste better the next day, making them perfect for meal prep when you know youre facing a busy week ahead.
02 -
  • Never skip rinsing the greens multiple times, as even pre-washed collards can harbor grit that will ruin your dish with an unpleasant crunch.
  • The longer you simmer, the more the flavors meld, but stop when the greens still have a slight chew, as mushy collards are nobody's friend.
03 -
  • If youre short on time, tear the collards into smaller pieces rather than cutting them, as the ragged edges actually help them cook faster than clean knife cuts.
  • Keep the pot lid slightly ajar while simmering to allow some evaporation, which concentrates the flavors without reducing the liquid too quickly.

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