Side Dishes
Collard Greens with Smoked Turkey
Collard greens have deep roots at the Black American table. This savory version simmers them with smoked turkey until tender and flavorful, with a broth you will want to spoon over cornbread.
Prep time
20 min
Cook time
1 hr
Total time
1 hr 20 min
Servings
8
Ingredients
- 3 pounds fresh collard greens
- 1 pound smoked turkey leg, wing or neck
- 6 cups water or low-sodium chicken broth
- 1 tablespoon vegetable oil
- 1 teaspoon seasoned salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes, optional
- 1 small onion, chopped, optional
- 1 tablespoon apple cider vinegar, optional for serving
Instructions
- 1
Remove tough stems from collard greens.
- 2
Wash greens thoroughly in several changes of cool water.
- 3
Stack leaves, roll tightly and slice into approximately ½-inch ribbons.
- 4
Place smoked turkey and water or broth in a large pot. Bring to a boil.
- 5
Reduce heat, cover and simmer for 20 minutes.
- 6
Add collard greens in batches, allowing them to wilt.
- 7
Add oil, seasoned salt, pepper, optional red pepper and onion.
- 8
Cover and simmer 35–45 minutes, stirring occasionally, until desired tenderness.
- 9
Remove smoked turkey. Pull usable meat from the bone and return meat to greens.
- 10
Taste and adjust seasoning. Add vinegar at serving time if desired.
Heritage Kitchen Tips
- Collards can hold grit between their leaves, so washing thoroughly is worth the extra time.
- Season at the end — smoked meat and broth already bring salt to the pot.
Variations
- For a meatless version, use vegetable broth and smoked paprika.
Storage and reheating
Refrigerate in the pot likker for up to 4 days; the flavor deepens overnight.
Round out the meal
Complete the meal
Helpful kitchen tool
Soul Food Serving Calculator
Know exactly how much fried chicken, greens, and mac to make — no guessing, no leftovers gone to waste.
Open calculatorRelated guide
Collard Greens vs. Mustard Greens vs. Turnip Greens
How the three classic greens differ in flavor, texture and cook time.
Read the guideFrequently asked questions
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