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This Southern-style collard greens recipe features tender collard greens cooked with flavorful smoked meat and aromatic spices. The dish is hearty and rich in taste, making it a perfect comfort food choice. With the right balance of seasonings and optional spices, these collard greens are a delightful and satisfying side dish for any Southern-inspired meal.
Ingredients
- Collard greens – choose fresh leaves and remove the tough center stems.
- Fully cooked smoked turkey legs – build the smoky broth and provide meat to fold back into the greens.
- Garlic – adds savory flavor to the pot.
- Chicken broth – use a lower-sodium broth if your smoked turkey is salty.
- Onion – softens into the broth for a sweeter, savory base.
- Crushed red pepper flakes – adjust the heat to your taste.
- Salt, pepper, vinegar, and hot sauce – finish the seasoning after the greens have cooked. Full ingredient amounts are in the recipe card below.
The Cooking Process
Prepping the Collard Greens
Separate the leaves and wash them in a large bowl of cold water. Lift the greens out so grit stays at the bottom, empty the water, and repeat until no grit remains. Give the leaves a final rinse, remove the tough center stems, then stack, roll, and slice them into manageable pieces.
Lift the leaves out of the wash water instead of pouring the gritty water back over them. Check the folds and undersides of the leaves, where dirt can hide.
Removing thick stems helps the greens cook more evenly. Stack a few cleaned leaves at a time and roll them loosely before slicing.
Sautéing Aromatics
In a large pot, heat some olive oil or bacon fat. Add diced onions and cook until they soften. Then, toss in the chopped garlic and cook until it becomes fragrant.
Creating the Flavor Base
Pour in the chicken broth and add the fully cooked smoked turkey legs and crushed red pepper flakes. Let the turkey flavor the broth, then add the cleaned, sliced collard greens in batches, stirring as each batch wilts to make room for the next.
Simmer and Let the Magic Happen
Bring the pot to a gentle boil, then reduce it to a simmer and cover. Start checking the greens after 45–60 minutes; thick or mature leaves may need longer. Stir occasionally and add a little broth if the pot is drying out. The finished greens should be easy to bite through, without a tough or stringy texture.
Season to Perfection
When the turkey is tender, lift it out and remove the meat from the bones. Discard the bones, skin, and any tough pieces, then return the meat to the pot. Taste the broth before adding salt because smoked turkey can contribute plenty. Finish with pepper and a little vinegar or hot sauce to suit your taste.
Serve and Savor
Pair your Southern style collard greens recipe with your favorite sides. They complement cornbread perfectly. With their rich, flavorful taste and tender texture, these greens are sure to impress.
Choosing Smoked Turkey for Collard Greens
Use turkey labeled fully cooked for this recipe. Smoked does not always mean fully cooked, so check the package before putting it in the pot. Smoked turkey wings or necks can provide a similar flavor, but their size and tenderness will change the cooking time.
Why Are My Collard Greens Tough or Bitter?
Tough greens: Give them more time at a gentle simmer. Mature leaves and thick stems take longer to soften, so judge by texture instead of the clock. Keep enough broth in the pot to prevent scorching.
Bitter greens: A mild earthy bitterness is normal. Let the leaves finish cooking, then taste with the seasoned broth and turkey. A little vinegar at the end can balance the flavor; add it gradually rather than trying to cover everything with salt.
Salty broth: Start with lower-sodium broth and season near the end. If the finished pot tastes too salty, add unsalted liquid gradually and adjust the balance. Reducing the liquid further will concentrate the salt.
Make-Ahead, Storage, and Reheating
Collard greens are a useful make-ahead side for Sunday dinner or a holiday meal. Cook them the day before, portion into shallow containers with some pot liquor, and refrigerate promptly. Keeping that broth with the greens helps them stay moist when reheated.
Refrigerate within two hours, or within one hour if the temperature is above 90°F. Keep refrigerated leftovers for up to 3–4 days. Reheat with a little broth, stirring until the greens and turkey reach 165°F throughout. Follow the USDA’s leftover handling guidance.
What to Serve With Southern Collard Greens
Serve the greens with some of their pot liquor and Southern Cornbread for soaking up the broth. Add Creamy Baked Mac and Cheese and Fried Catfish with Tartar Sauce for a full Southern plate.
For another comforting dinner, pair this side with Crockpot Cube Steak or Andouille-Stuffed Chicken Thighs.
Summarize and Save
Southern Collard Greens with Smoked Turkey Legs Recipe
Ingredients
- Collard Greens
- 2 Smoked Turkey Legs
- 3 Garlic Cloves chopped
- 3 cup Chicken Broth
- 1/2 tsp Red Pepper Flakes Crushed
- Salt & Pepper To Taste
- 1 tbsp Vinegar Optional
- 1/2 tbsp Hot Sauce Optional
- 1/2 large onion diced
Instructions
- Start by thoroughly rinsing the collard greens to remove any impurities. Soak them in cold water with a pinch of salt and vinegar. Once cleaned, stack the leaves.
- Remove the tough center vein from each collard green leaf. Roll them up like a cigar and cut them into bite-sized pieces.
- In a large pot, heat some olive oil or bacon fat. Add the diced onions and cook until they soften. Then, add the chopped garlic and cook briefly until fragrant.
- Pour in the chicken broth and add the fully cooked smoked turkey legs and crushed red pepper flakes. Let the turkey flavor the broth, then add the cleaned, sliced collard greens in batches, stirring as each batch wilts to make room for the next.
- Bring the mixture to a boil and then reduce the heat to a simmer. Cover the pot and let it cook for 45-60 minutes until the collard greens are tender. Adjust the texture to your liking – some prefer them with a bit of firmness.
- When the turkey is tender, lift it out and remove the meat from the bones. Discard the bones, skin, and any tough pieces, then return the meat to the greens. Taste the broth before adding salt and pepper; finish with vinegar and hot sauce if desired.
- Serve your Southern collard greens with your favorite sides. They pair wonderfully with cornbread
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment below!
AB has helped me get better at cooking and this greens recipe is delicious!
How far ahead can i make greens for Thanksgiving? ALso what is considered a “serving” i have 21 people coming some never had greens but are curious, some grew up loving greens and my husband and i want some leftovers lol
The taste of the greens from the smoked turkey and bacon fat was delicious
The smoked turkey legs add a fabulous flavor!