Name: Southern Style Collard and Turnip Greens with Smoked Turkey and Sausage
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 6 bundles of collard greens; 4 bundles of turnip greens; 2 large onions, quartered; 5-6 garlic cloves, crushed; 3-4 tablespoons bacon fat (adds an extra layer of flavor); 6-8 cups chicken stock (or substitute with water and chicken bouillon, if preferred); 3 large smoked turkey leg; 2-4 chicken andouille sausage links; Creole Kick seasoning, to taste; Red chili flakes, to taste (optional, for a bit of heat)

There’s something truly magical about a pot of simmering Southern-style greens. If you’ve been searching for the perfect soul food dish that’s packed with smoky, savory goodness, then these Southern Collard and Turnip Greens with Smoked Turkey and Sausage are calling your name! This is one of those classic recipes that’s not only flavorful but comforting to the core. Picture tender greens layered with bold flavors, simmering with smoked turkey and andouille sausage, and filling the kitchen with aromas that feel like home. Whether you’re cooking for a holiday gathering or just want a comforting weeknight meal, these greens bring the South to your table in a big way.

Why You Should Make This Dish

Now, you might be thinking, “Do I really need to go through all that for greens?” Trust me – you do! This recipe isn’t just a side; it’s a statement. The smoky turkey and rich sausage broth set up a taste you’ll remember, while the collards and turnip greens soak in all those flavors, turning into something seriously special. Plus, this dish is surprisingly versatile – you can have it as a main for a low-carb meal or let it share the stage with other Southern classics. From a family reunion to a soul food feast, Southern-style greens are always a hit.

So, grab your apron, and let’s get ready to cook up a pot of greens that will have everyone asking for seconds (and thirds)!

Ingredients

Here’s what you’ll need to bring these greens to life. It might look like a long list, but trust me – every ingredient is doing its job.

6 bundles of collard greens
4 bundles of turnip greens
2 large onions, quartered
5-6 garlic cloves, crushed
3-4 tablespoons bacon fat (adds an extra layer of flavor)
6-8 cups chicken stock (or substitute with water and chicken bouillon, if preferred)
3 large smoked turkey leg
2-4 chicken andouille sausage links
Creole Kick seasoning, to taste
Red chili flakes, to taste (optional, for a bit of heat)

Step-by-Step Guide to Preparing Southern Style Collard and Turnip Greens

Let’s dive into each step of making these greens so you can get the best out of each ingredient.

Step 1: Make the Broth with Turkey and Sausage

Start by building your broth – This is where a lot of your flavor is going to come from, so don’t rush it. Place the smoked turkey leg and chicken andouille sausage links into a large pot.
Add liquid – Pour in 6-8 cups of water to cover the meat completely.
Bring it to a boil – Once you see a steady boil, turn down the heat to low. Let it simmer for about 1 hour, until the turkey leg is tender and the meat is practically falling off the bone.
Remove and shred – Once done, carefully pull out the turkey leg and sausage links. Set them aside to cool slightly. Once cool enough to handle, slice the sausage and shred the turkey meat off the bone. Reserve the flavorful cooking liquid for your greens.

Step 2: Prep Your Greens

Wash the greens – While the broth is simmering, wash the collard and turnip greens thoroughly. These greens grow close to the soil, so you’ll want to make sure you get rid of any dirt.
Remove stems – Trim away any tough stems. Although collard stems are edible, they can be fibrous, so removing them helps the greens cook down better.
Chop into pieces – Roughly chop your greens into bite-sized pieces. Set them aside to drain.

Step 3: Heat the Bacon Fat

Heat up the fat – In a large, heavy pot or Dutch oven, melt the bacon fat over medium heat. Bacon fat is the secret ingredient that gives the greens a deep, smoky flavor.
Get it hot – Let the bacon fat get hot so it’s ready for the onions and garlic.

Step 4: Sauté the Onions and Garlic

Add aromatics – Toss the quartered onions and crushed garlic cloves into the hot bacon fat.
Cook until fragrant – Sauté for about 3-5 minutes, or until the onions are translucent and the garlic smells deliciously fragrant.

Step 5: Combine Broth, Turkey, and Sausage with Seasonings

Pour in the reserved cooking liquid – Add that flavorful broth from Step 1 into the pot with the onions and garlic.
Add the meat – Toss in the shredded turkey and sliced sausage, letting them soak up the flavors even more.

Step 6: Add the Greens and Seasonings

Gradually add greens – Add the collard and turnip greens in batches, stirring as they start to wilt down. Don’t rush; let each handful cook down a bit before adding more.
Season it up – Sprinkle in your Creole Kick seasoning to taste, along with red chili flakes if you like a bit of heat.

Step 7: Simmer Low and Slow

Reduce heat – Once everything’s in the pot, bring the heat down to low.
Cover and cook – Simmer the greens for 1.5 to 2 hours. This is where they turn tender and soak up all that smoky, savory goodness.
Stir occasionally – Give it a stir every now and then, and add more liquid if needed to keep the greens from sticking.

Step 8: Season and Serve

Taste and adjust – Before serving, give the greens a taste and adjust the seasoning if needed. A little extra Creole Kick or a pinch of salt can make all the difference.
Serve with cornbread and a splash of vinegar – For the full Southern experience, don’t forget the cornbread on the side and a splash of vinegar on top.

Expert Tips and Tricks

Use fresh greens for the best texture and flavor – Freshly picked greens have a nice firmness that stands up well to the cooking process.
Don’t skip the bacon fat – Bacon fat brings out a rich, smoky depth that just can’t be beat. If you don’t have it, you can use olive oil or butter, but bacon fat is ideal.
Simmer slowly for tender greens – Low and slow is key here. Cooking the greens at a low temperature for a longer time helps them break down and absorb all the flavors.
Adjust seasoning after cooking – Since the flavors deepen as the greens cook, adjust seasoning at the end for the perfect balance.
Add vinegar for brightness – Just a splash of vinegar at the end can lift the flavors and balance out the richness.
Try smoked ham hocks if you don’t have smoked turkey – Ham hocks work just as well and bring a similar smoky flavor.
Use chicken bouillon for an extra savory broth – Bouillon cubes or paste can add an extra layer of flavor to the broth.
Double the recipe for gatherings – If you’re serving a crowd, doubling up the ingredients is always a good idea.
Leftovers are even better – Greens taste even better the next day, so make enough to enjoy later.

Variations (15)

Mustard Greens Mix – Swap half the greens with mustard greens for a slight tang.
Ham Hock Substitute – Use smoked ham hocks instead of turkey for a different smoky flavor.
Hot Sauce for Spice – Add a dash of hot sauce for an extra kick.
Pork-Free Option – Skip the bacon fat and use olive oil for a pork-free version.
Turkey Bacon – Substitute bacon fat with turkey bacon for a leaner option.
Vegan-Friendly – Omit the meat, use vegetable broth, and add smoked paprika for flavor.
Kale Combo – Mix in some kale for a twist on the texture and flavor.
Beef Sausage – Try beef sausage for a different flavor profile.
Chopped Potatoes – Add chopped potatoes for a heartier, stew-like dish.
White Beans – Add cooked white beans for a protein boost.
Smoked Paprika – Use smoked paprika for a smoky flavor without meat.
Onion Powder – Add onion powder for an extra hit of savory flavor.
Lemon Zest – Add lemon zest for a fresh citrusy finish.
Tomato Paste – Add a tablespoon of tomato paste to the broth for depth.
Apple Cider Vinegar – Use apple cider vinegar at the end for a sweet, tangy touch.

Serving Suggestions (15)

Cornbread – A classic pairing that’s perfect for soaking up all that broth.
Fried Chicken – A Southern match made in heaven.
Mac and Cheese – For a creamy, comforting side.
Mashed Potatoes – Hearty and smooth, great for big gatherings.
Rice – Serve over rice for a complete meal.
Biscuits – Another Southern staple that’s perfect with greens.
Fried Fish – Great for a Southern-style fish fry.
Roasted Sweet Potatoes – For a hint of sweetness.
BBQ Ribs – A classic barbecue side.
Pork Chops – Smothered pork chops and greens are an unforgettable duo.
Black-Eyed Peas – For a full soul food spread.
Grilled Shrimp – Adds a coastal twist to the meal.
Southern Meatloaf – A hearty main to serve alongside.
Jambalaya – Perfect for a New Orleans-inspired spread.
Oven-Roasted Chicken – A comforting and balanced combo.

Storage Tips and Make-Ahead Instructions

Storage: Leftover greens can be stored in an airtight container in the fridge for up to 4 days. Just reheat on the stove with a splash of broth or water.
Freezing: These greens freeze well! Freeze in a zip-top bag for up to 3 months. Reheat them on the stove and season to taste after thawing.
How Much to Make for Gatherings: For a big family gathering, plan on making 2-3 times the amount in this recipe. Greens cook down significantly, so it’s always better to have extra.
Make-Ahead Option: You can make the greens 1-2 days ahead of time. Just reheat them gently on the stove, adding a splash of broth to bring them back to life.

Southern Style Collard and Turnip Greens with Smoked Turkey and Sausage

Author: Aaron Brown Courses:Cajun/Creole Holiday Southern Thanksgiving

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: 10 minutesTotal time:1 hour 10 minutesServings:8 servingsCalories: kcal Best Season:Fall

Instructions

This is where a lot of your flavor is going to come from, so don’t rush it. Place the smoked turkey leg and chicken andouille sausage links into a large pot. Pour in 6-8 cups of water to cover the meat completely. Once you see a steady boil, turn down the heat to low. Let it simmer for about 1 hour, until the turkey leg is tender and the meat is practically falling off the bone. Once done, carefully pull out the turkey leg and sausage links. Set them aside to cool slightly. Once cool enough to handle, slice the sausage and shred the turkey meat off the bone. Reserve the flavorful cooking liquid for your greens.
While the broth is simmering, wash the collard and turnip greens thoroughly. These greens grow close to the soil, so you’ll want to make sure you get rid of any dirt. Trim away any tough stems. Although collard stems are edible, they can be fibrous, so removing them helps the greens cook down better. Roughly chop your greens into bite-sized pieces. Set them aside to drain.
In a large, heavy pot or Dutch oven, melt the bacon fat over medium heat. Bacon fat is the secret ingredient that gives the greens a deep, smoky flavor. Let the bacon fat get hot so it’s ready for the onions and garlic.
Toss the quartered onions and crushed garlic cloves into the hot bacon fat. Sauté for about 3-5 minutes, or until the onions are translucent and the garlic smells deliciously fragrant.
Add that flavorful broth from Step 1 into the pot with the onions and garlic. Toss in the shredded turkey and sliced sausage, letting them soak up the flavors even more.
Add the collard and turnip greens in batches, stirring as they start to wilt down. Don’t rush; let each handful cook down a bit before adding more. Sprinkle in your Creole Kick seasoning to taste, along with red chili flakes if you like a bit of heat.
Once everything’s in the pot, bring the heat down to low. Simmer the greens for 1.5 to 2 hours. This is where they turn tender and soak up all that smoky, savory goodness. Give it a stir every now and then, and add more liquid if needed to keep the greens from sticking.
Before serving, give the greens a taste and adjust the seasoning if needed. A little extra Creole Kick or a pinch of salt can make all the difference. For the full Southern experience, don’t forget the cornbread on the side and a splash of vinegar on top.