Southern Style Collard and Turnip Greens with Smoked Turkey and Sausage
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.
Servings: 8 servings
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)
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.
Nutrition
Serving: 1g | Calories: 450kcal