Collard Greens with Smoked Turkey (Print)

Savory collard greens cooked with smoked turkey, onions, and spices for a flavorful Southern side.

# Components:

→ Meats

01 - 1 lb smoked turkey wings or drumsticks

→ Vegetables

02 - 2 lbs fresh collard greens, stems removed and leaves chopped
03 - 1 large yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Liquids

05 - 6 cups low-sodium chicken broth
06 - 2 cups water

→ Seasonings

07 - 1 teaspoon salt, or to taste
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/2 teaspoon crushed red pepper flakes, optional
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon sugar, optional

→ Fats

12 - 2 tablespoons olive oil

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 minute more until fragrant.
02 - Add smoked turkey to the pot and pour in chicken broth and water. Bring to a gentle boil, then reduce heat, cover, and simmer for 20 to 25 minutes to infuse the liquid with smoky flavor.
03 - Add collard greens in batches, stirring until each addition wilts down completely. Once all greens are incorporated, season with salt, black pepper, and red pepper flakes if using.
04 - Cover and simmer gently for 45 to 55 minutes, stirring occasionally, until the greens are tender and deeply flavored.
05 - Remove smoked turkey from the pot. Shred the meat carefully and discard bones and skin. Return shredded turkey to the greens and stir to combine.
06 - Stir in apple cider vinegar and sugar if using. Taste and adjust seasoning as needed. Serve hot.

# Expert Advice:

01 -
  • The smoked turkey infuses the entire pot with a rich, savory depth that makes this feel like a restaurant dish made at home.
  • Collard greens are practically magic at soaking up flavor, and this recipe coaxes out every bit of it through patient simmering.
  • This is legitimately comforting food that feels indulgent but keeps you feeling light and nourished.
  • Leftovers taste even better the next day, which means you're really making two meals at once.
02 -
  • Collard greens need time to become tender, and rushing the cooking by cranking up the heat will give you tough, bitter greens instead of silky, sweet ones.
  • The apple cider vinegar goes in at the very end because adding it early can prevent the greens from softening properly—this one took me three batches to figure out.
03 -
  • If you want richer flavor, replace half the chicken broth with vegetable broth or even add a ham hock instead of turkey for a different kind of smoke.
  • A pinch of smoked paprika stirred in at the end adds complexity without changing the fundamental character of the dish.
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