If you’ve ever craved a soulful, hearty dish that warms you from the inside out, then you are absolutely going to love this Southern Collard Greens with Smoked Turkey Recipe. This classic Southern staple transforms humble collard greens into a luscious, smoky, and perfectly seasoned experience that’s truly a celebration of comfort food. The tender, flavorful greens cooked slowly with aromatic onions, garlic, and that rich smoked turkey produce a dish that’s both nostalgic and deeply satisfying. Whether you’re making it for a family gathering or simply treating yourself, these Southern collard greens bring a burst of Southern charm to your table with every bite.
Ingredients You’ll Need
Each ingredient in this Southern Collard Greens with Smoked Turkey Recipe plays a crucial role in building layers of flavor, texture, and heartiness. From the sharp bite of onions and garlic to the deep smokiness of turkey, these simple yet essential ingredients truly come together to create a dish that’s unforgettable.
- 1 teaspoon olive oil: For sautéing the onions and garlic, adding a light richness without overpowering the greens.
- 1 1/2 cups chopped white onions: Provides a sweet and savory base that complements the smoky flavor beautifully.
- 2 garlic cloves, minced: Adds a touch of aromatic warmth and depth.
- 3 pounds fresh collard greens: The star of the dish—be sure to get fresh bundles for the best texture and flavor.
- 1 smoked turkey leg or wing: Infuses the entire pot with a rich, smoky essence that’s absolutely essential.
- 1 1/2 cups chicken broth: Keeps the greens moist and tender while intensifying the savory notes.
- 1 tablespoon Creole Seasoning: Brings in a subtle kick of spice and a burst of Southern personality—adjust to your taste!
How to Make Southern Collard Greens with Smoked Turkey Recipe
Step 1: Clean and Prepare the Collard Greens
Start by filling a large bowl or your sink with fresh water. Use your hands to scrub thoroughly along the veins of each leaf—this is the secret to getting rid of any grit or sand that might be hiding. Keep washing until the water looks crystal clear. Next, remove the tough stems and slice those massive leaves into manageable pieces, setting you up perfectly for even cooking and easy eating.
Step 2: Sauté Onions and Garlic
Heat your large pot or Dutch oven over medium-high heat and pour in the olive oil. Toss in the chopped onions and minced garlic, letting their aromas mingle as they soften and turn translucent. This step releases their natural sweetness, which is vital for balancing out the smoky richness of the turkey later on.
Step 3: Deglaze and Begin Layering Greens
Once your onions and garlic are ready, add the chicken broth to deglaze the pot, scraping up any flavorful bits stuck to the bottom. Then, it’s time to add your collard greens in batches—remember, they will wilt a lot, so don’t worry if it looks like a mountain at first. Stir gently and give them time to shrink down before adding more.
Step 4: Add Seasoning and Turkey, Then Simmer
Sprinkle in the Creole seasoning and tuck your smoked turkey leg or wing into the pot. Bring everything to a boil, then cover with a lid and lower the heat to medium for slow, steady cooking. This tenderizing process takes about 2 hours, where the greens absorb every bit of smoky goodness and the turkey becomes wonderfully tender.
Step 5: Shred the Turkey and Finish Cooking
After cooking, carefully remove the turkey leg, shred the meat with forks, and return it to the pot. Give everything one final stir to combine the flavors. Taste and tweak the seasoning with salt and pepper if needed. Now your Southern Collard Greens with Smoked Turkey Recipe is ready to serve, bursting with layers of smoky, savory delight.
How to Serve Southern Collard Greens with Smoked Turkey Recipe
Garnishes
To add a fresh pop and a little texture contrast, think about sprinkling chopped fresh parsley or scallions on top before serving. A drizzle of good-quality extra-virgin olive oil or a few dashes of hot sauce can also brighten up the richness of the greens, creating a perfect balance that keeps your taste buds engaged.
Side Dishes
This Southern Collard Greens with Smoked Turkey Recipe pairs beautifully with classic Southern sides like creamy mashed potatoes, cornbread with honey butter, or even a scoop of fluffy white rice. These sides soak up the savory juices and complement the earthy flavors, making your meal feel like a comforting celebration of Southern food traditions.
Creative Ways to Present
For a fun twist, serve the greens inside large lettuce cups or alongside grilled meats for a hearty Southern-inspired feast. You could also turn them into a flavorful filling for savory hand pies or serve over cheesy grits for a complete, soul-satisfying experience. Presentation doesn’t have to be complicated to impress when flavors are this good!
Make Ahead and Storage
Storing Leftovers
Southern collard greens actually taste even better the next day as the flavors have more time to meld together. Store leftovers in an airtight container in the refrigerator, and they will stay delicious for up to 4 days. Just be sure to remove the turkey pieces if you plan on storing them separately.
Freezing
If you want to keep these greens on hand longer, freezing is a great option. Allow the greens to cool completely, then portion them into freezer-safe containers or bags. They can be frozen for up to 3 months without losing that incredible smoked turkey flavor.
Reheating
When reheating, thaw the frozen greens overnight in the fridge if possible. Warm them gently on the stovetop over low heat, stirring occasionally to prevent scorching. Add a splash of chicken broth or water to restore moisture if needed, making them taste just as fresh and delicious as the first time.
FAQs
Can I use smoked turkey breast instead of a leg or wing?
Absolutely! Smoked turkey breast will work, but since it’s leaner, keep an eye on the cooking time to ensure it doesn’t dry out. The important part is that smoky flavor it imparts, so any smoked turkey piece will make your Southern Collard Greens with Smoked Turkey Recipe delicious.
Do I have to use Creole seasoning?
Creole seasoning adds a unique flavor and mild spice, but if you don’t have it, you can substitute with a combination of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to adjust the seasoning to suit your personal taste.
Can I make this recipe vegan or vegetarian?
To keep the spirit of the dish while making it vegetarian, swap the smoked turkey for smoked paprika or liquid smoke along with vegetable broth. While it won’t be exactly the same, you’ll still get a smoky, deeply flavorful version of collard greens.
How do I know when the collard greens are done cooking?
Southern collard greens become tender and soft after slow cooking—about 2 hours in this recipe. The leaves should be easy to bite and the turkey tender enough to shred with forks. Keep tasting along the way and cook until you reach your preferred tenderness.
Why should I wash the collard greens thoroughly?
Collard greens grow close to the ground, so their veins can trap dirt and grit. Washing them thoroughly ensures that you don’t get any unpleasant sand or debris in your comforting bowl of greens, making every bite smooth and enjoyable.
Final Thoughts
This Southern Collard Greens with Smoked Turkey Recipe isn’t just a meal; it’s a warm embrace in a bowl that reminds you of Southern hospitality and tradition. Once you try making these greens with that rich smoked turkey flavor, it’s hard to go back. So gather your ingredients, take your time, and enjoy every step—you’re about to create something heartfelt and delicious that your family and friends will ask for again and again!
PrintSouthern Collard Greens with Smoked Turkey Recipe
This classic Southern recipe for collard greens features smoky turkey and Creole seasoning for deep, savory flavors. Slow-cooked to tender perfection in a large pot or Dutch oven, the greens absorb the aromatic garlic, onions, and smoky meat, making a comforting and hearty side dish perfect for family meals or holiday gatherings.
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
- Diet: Low Fat
Ingredients
Vegetables and Aromatics
- 1 teaspoon olive oil
- 1 1/2 cups chopped white onions
- 2 garlic cloves, minced
- 3 pounds fresh collard greens (including stems)
Proteins and Liquids
- 1 smoked turkey leg or wing
- 1 1/2 cups chicken broth (or water)
Seasonings
- 1 tablespoon Creole Seasoning (adjust to taste)
Instructions
- Clean the Collard Greens: Fill a large bowl or sink with water. Using your hands, thoroughly scrub the veins and leaves to remove any dirt or sand. Continue washing until the water runs clear.
- Prepare the Greens: Remove the tough stems from the collard greens and slice the leaves into smaller, manageable pieces.
- Sauté Aromatics: Heat a large pot or Dutch oven over medium-high heat. Add the olive oil, then sauté the chopped onions and minced garlic until they become translucent and fragrant, about 3-5 minutes.
- Deglaze the Pot: Pour in the chicken broth to deglaze the pan, scraping up any bits stuck to the bottom to incorporate those flavors.
- Add the Greens in Batches: Begin layering in the collard greens in batches, stirring to help them wilt and make room for more until all are added.
- Season and Add Turkey: Stir in the Creole seasoning and add the smoked turkey leg or wing to the pot.
- Boil and Simmer: Bring the pot to a boil, then cover with a lid and reduce heat to medium. Let the greens cook gently for about 2 hours or until they are tender and the turkey meat is falling off the bone. Stir occasionally and taste to adjust seasoning as needed.
- Shred Turkey and Return: Remove the turkey leg from the pot. Use two forks to shred the meat and return the shredded meat to the greens in the pot.
- Serve: Mix the shredded turkey well into the greens and serve hot as a flavorful Southern side dish.
Notes
- Using a Dutch oven is preferred as it allows you to sauté and cook the greens all in one pot.
- You can substitute water for chicken broth if preferred.
- Adjust Creole seasoning to taste based on your spice preference.
- Removing stems is important as they can be tough and fibrous.
- Check the pot occasionally while cooking to prevent sticking and to adjust seasoning.
