Southern Collard Greens with Smoked Turkey Legs
A soul food style recipe: tender greens and shredded smoked turkey legs in a rich, smoky pot liquor. Stovetop method, with slow cooker and pressure cooker times.
- One pot
- About 2 hours
- Make ahead
- Holiday side
Southern collard greens with smoked turkey get their flavor from time. The smoked turkey simmers first to make a deep, savory broth, then the greens cook slowly in it until they are silky and tender.
Quick answer
To make collard greens with smoked turkey, simmer 2 smoked turkey legs with onion, garlic, 4 cups chicken broth and 2 cups water for 30 minutes. Add 2 bunches of chopped collards and simmer covered about 1 hour 30 minutes. Shred the turkey back into the pot and finish with apple cider vinegar.
Silky greens in smoky pot liquor.
Why This Recipe Works
Smoked turkey first
Thirty minutes alone in the pot turns plain broth into a smoky base for the greens.
Low and slow
Collards need time. A gentle simmer makes them tender without turning them to mush.
A little sugar
It rounds off the natural bitterness.
Vinegar at the end
A splash brightens the whole pot.
Ingredients
Two bunches look like a lot. They cook down to about a third.
| Ingredient | Why | Swap |
|---|---|---|
| IngredientCollard greens | WhySturdy leaves that hold up to long cooking | SwapTurnip or mustard greens, or a mix |
| IngredientSmoked turkey legs | WhySmoke, salt and meat | SwapSmoked turkey wings, necks or drumsticks |
| IngredientChicken broth | WhyA savory base | SwapVegetable broth or all water |
| IngredientOnion and garlic | WhySweetness and depth | Swap1 tsp each onion and garlic powder |
| IngredientRed pepper flakes | WhyGentle heat | SwapA whole dried chili or hot sauce at the table |
| IngredientApple cider vinegar | WhyBrightness | SwapWhite vinegar or lemon juice |
How to Clean and Cut Collard Greens
Ribbons about 1 inch wide cook evenly.
Soak and swish
Cold water, two or three changes, until no grit remains.
Strip the stems
Fold the leaf in half and pull or cut out the thick center rib.
Stack and roll
Pile 6 to 8 leaves and roll them into a tight bundle.
Slice
Cut across the roll into 1-inch ribbons.
Southern Collard Greens Recipe with Smoked Turkey Legs
The card is set for 8 servings. Tap 4, 12 or 16.
Southern Collard Greens with Smoked Turkey
Fresh collards braised with smoked turkey legs, onion, garlic and a little vinegar. Tap the servings and every amount updates.
Serves
Ingredients
Collard greens with smoked turkey
- 1 large bunch (about 1 lb)2 large bunches (about 2 lb)3 large bunches4 large bunches fresh collard greens
- 1 (about 1 lb)2 (about 2 lb)3 (about 3 lb)4 (about 4 lb) smoked turkey legs or wings
- ½ medium1 medium1 large2 medium yellow onion, diced
- 35710 garlic cloves, minced
- 2 cups4 cups6 cups8 cups low-sodium chicken broth
- 1 cup2 cups3 cups4 cups water
- 1 tbsp2 tbsp3 tbsp¼ cup olive oil
- ½ tsp1 tsp1½ tsp2 tsp smoked paprika
- ¼ tsp½ tsp¾ tsp1 tsp crushed red pepper flakes
- ¼ tsp½ tsp¾ tsp1 tsp onion powder and garlic powder, each
- ½ tsp1 tsp1½ tsp2 tsp granulated sugar
- 1½ tsp1 tbsp1½ tbsp2 tbsp apple cider vinegar
- to taste salt and black pepper
Go easy on the salt at first. Smoked turkey and broth both carry salt. Season fully only at the end.
Instructions
Wash and cut the greens
Wash the collard leaves in several changes of cold water until no grit is left in the sink. Strip out the thick center stems, stack the leaves, roll them up and slice into 1-inch ribbons.
Soften the onion
Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Cook the onion for 4 to 5 minutes, until soft. Add the garlic and stir for 1 minute.
Build the broth
Add the smoked turkey, chicken broth and water. Bring to a boil, then stir in the smoked paprika, red pepper flakes, onion powder, garlic powder, sugar and a little salt and pepper.
Simmer the turkey
Reduce the heat, cover and simmer for 30 minutes so the smoked turkey flavors the broth.
Add the greens
Add the collards in large handfuls, stirring each batch until it wilts before adding the next.
Cook low and slow
Cover and simmer over low heat for 1 hour 15 minutes to 1 hour 30 minutes, stirring now and then, until the greens are silky and tender.
Shred the turkey
Lift out the turkey, pull the meat from the bones and skin, shred it and return it to the pot. Discard the bones and skin.
Finish
Stir in the apple cider vinegar. Taste the broth and adjust the salt, pepper and vinegar. Rest 10 minutes off the heat, then serve with the pot liquor.
Tools for Collard Greens
A heavy pot with a tight lid and a sharp knife.
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Stovetop, Slow Cooker and Pressure Cooker
The lid stays on so the broth does not cook away.
| Method | Time | Notes |
|---|---|---|
| MethodStovetop | TimeAbout 2 hours | NotesSimmer the turkey 30 minutes, then add the greens |
| MethodSlow cooker, low | Time8 hours | NotesEverything in at once except the vinegar |
| MethodSlow cooker, high | Time4 to 5 hours | NotesStir once halfway through |
| MethodElectric pressure cooker | Time15 minutes, then 15 minutes more | NotesTurkey and broth first, then the greens; natural release 10 minutes |
| MethodFrozen chopped collards | Time45 minutes on the stovetop | NotesAdd after the turkey has simmered |
Tips for Tender, Flavorful Greens
Do not rush it
Greens cooked for only 30 minutes stay tough and bitter.
Keep them covered in liquid
Add a splash of water if the broth runs low.
Taste the pot liquor
It should be smoky, savory and slightly tangy.
Rest before serving
Ten minutes off the heat lets the flavors settle.
Make them a day ahead
They taste better after a night in the refrigerator.
What to Serve with Collard Greens
| With | Why it works |
|---|---|
| WithCornbread | Why it worksSoaks up the pot liquor |
| WithBaked macaroni and cheese | Why it worksCreamy against the smoky greens |
| WithCandied yams or sweet potatoes | Why it worksSweetness balances the vinegar |
| WithRoast turkey or chicken | Why it worksA classic holiday plate |
| WithBlack-eyed peas and rice | Why it worksA traditional New Year meal |
| WithHot sauce or pepper vinegar | Why it worksOn the table for extra heat |
Storage and Reheating
| What | How | Keeps |
|---|---|---|
| WhatRefrigerator | HowIn a sealed container, with the broth | KeepsUp to 4 days |
| WhatFreezer | HowIn freezer bags or containers, with the broth | KeepsUp to 3 months |
| WhatReheat | HowIn a covered pot over low heat | Keeps10 to 15 minutes |
| WhatMake ahead | HowCook fully, cool and refrigerate | KeepsUp to 3 days before serving |
Collard Greens with Smoked Turkey: FAQs
How long do you cook collard greens with smoked turkey?
About 2 hours in total. The smoked turkey simmers alone for 30 minutes to flavor the broth, then the greens cook with it for another 1 hour 15 minutes to 1 hour 30 minutes, until tender.
What part of the smoked turkey is best for collard greens?
Legs, wings and necks are all good. Legs have the most meat. Wings and necks give the richest broth because they have more skin, bone and connective tissue.
Do you have to cook the smoked turkey first?
Smoked turkey parts are already cooked, but simmering them for 30 minutes before the greens go in makes a much more flavorful broth.
How do you get the bitterness out of collard greens?
Long, slow cooking does most of the work. A small amount of sugar, a splash of vinegar at the end and enough salt balance what is left. Removing the thick stems also helps.
How do you clean collard greens?
Fill the sink with cold water, swish the leaves and lift them out so the grit stays behind. Repeat two or three times with fresh water until the bottom of the sink is clean.
Should you remove the stems from collard greens?
Remove the thick part of the center stem, which stays tough and stringy. The thin stem near the top of the leaf can be left in.
What is pot liquor?
The savory broth left in the pot after the greens are cooked, also spelled potlikker. It is full of flavor from the greens and smoked turkey and is traditionally served with the greens and soaked up with cornbread.
Can you make collard greens with smoked turkey in a slow cooker?
Yes. Put everything except the vinegar in the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours. Shred the turkey and stir in the vinegar at the end.
Can you make them in a pressure cooker?
Yes. Cook the smoked turkey with the broth for 15 minutes at high pressure, release, add the greens and cook 15 minutes more with a natural release of 10 minutes.
Can you use bagged or frozen collard greens?
Yes. Two 1 pound bags of chopped fresh greens replace two bunches. Frozen chopped collards work too and need about 45 minutes of simmering.
Can you make collard greens ahead of time?
Yes, and the flavor improves. Make them up to 3 days ahead, refrigerate in their broth and reheat gently on the stove.
How long do cooked collard greens keep?
Up to 4 days in the refrigerator in a sealed container, with their broth. They freeze well for up to 3 months.
What do you serve with collard greens?
Cornbread, baked macaroni and cheese, candied yams, black-eyed peas, fried or roast chicken and roast turkey.
More Southern and Holiday Sides
What to put next to the greens.
Turkey first, greens second, vinegar last.
Pin these collard greens with smoked turkey for the holiday table.