Collard Greens with Smoked Turkey

I’ve lived my entire life near Philadelphia, where there are plenty of cheesesteaks. But southern food like collard greens with smoked turkey? Not so much. I first tasted classic southern comfort food on a trip to Savannah. There, I waited in line like a good tourist to dine at Mrs. Wilkes’ Dining Room, a legendary lunch spot. With an enormous spread of family-style sides on the table, I knew I’d be trying a little of everything!

I had never tried slow-cooked greens before that trip, but I instantly enjoyed the smoky, salty collards. To a girl who grew up eating steamed broccoli and peas, it was the most flavorful green veggie I’d ever had.

This recipe for collard greens with smoked turkey lets you recreate that rich flavor at home with simple ingredients, including onion, garlic, chicken broth, pantry spices and apple cider vinegar. I’d be remiss if I didn’t mention that collard greens are nutritious leafy greens and an excellent source of fiber, vitamins and minerals. All the more reason to try them!

Ingredients for Collard Greens with Smoked Turkey

• Onion and garlic: These aromatic ingredients add flavor and savoriness to the collard greens. Yellow or sweet onions are good for collards; either variety will caramelize as it cooks and add a slightly sweet flavor that complements the savory, smoky greens.
• Chicken broth and water: We’re using a combination of chicken broth and water as the base of the cooking liquid, known as pot liquor (or “pot likker” in the south). You can use all broth or all water, but we recommend using low-sodium broth to control the seasonings, since the cooking liquid will absorb salt from the turkey leg.
• Smoked turkey: You’ll simmer smoked turkey with collard greens to add richness and smokiness to the greens and pot liquor. The turkey meat stays juicy and tender during cooking, and the shredded meat adds heartiness to the final dish. Look for a smoked turkey leg, also called a drumstick.
• Spices: These collard greens are seasoned with salt, pepper and crushed red pepper flakes. Adjust the amount of crushed red pepper flakes to your liking for greens with more of a spicy punch or just a little kick.
• Collard greens: Collard greens are part of the cabbage family and, like cabbage and kale, are in peak season during the fall and winter. Choose a bunch with firm, bright green leaves and store them in the fridge. Wash the collards just before you cook them to prevent them from wilting in the fridge.
• Apple cider vinegar: Adding a splash of an acidic ingredient like vinegar adds a subtle tanginess that brightens the flavors of the dish and balances the earthy bitterness of the collards and the saltiness of the turkey.
• Hot sauce: A dash of hot sauce adds subtle heat and helps cut through any lingering bitterness from the collard greens.

Directions

Step 1: Saute the aromatics

In a large Dutch, heat the oil oven over medium heat. Add the onion and cook it until it’s tender, four to five minutes. Add the garlic and cook for one minute longer.

Step 2: Cook the turkey leg

Add the chicken broth and water to the pot, and bring them to a boil. Add the turkey leg, salt, pepper and crushed pepper flakes. Reduce the heat to medium and simmer the turkey for one hour.

Step 3: Prepare the collard greens

While the turkey cooks, thoroughly wash the collard greens. Remove thick stems, then stack the leaves, roll them up and slice them into 1/2-inch-thick strips.

Editor’s Tip: Collard greens tend to be pretty dirty, so washing them well is essential to remove grit. To get squeaky clean collards, fill a clean sink or large bowl with cool water. Add the greens, give them a swish to loosen dirt and let them soak for several minutes to allow the dirt to settle. Drain the greens and wash again if needed. Pat the greens dry or use a salad spinner to remove excess water.

Step 4: Cook the collard greens

Add the collard greens to the pot and cook them until they’re tender, 45 to 60 minutes longer. Stir the collards occasionally.

Editor’s Tip: I’ve seen pots of collards cooked covered and uncovered, so it’s personal preference that should decide whether you want to use a pot lid here. Using a lid to cover the pot slightly will speed up cooking.

Step 5: Remove the turkey leg

Remove the turkey leg from the pot. Pull the turkey meat from the bones, then discard the bones and fat.

Editor’s Tip: The turkey leg will be very hot when you pull it out of the cooking liquid, so use tongs to hold it in place and pull the meat off with a fork or knife. Chop or shred any large pieces of meat.

Step 6: Finish the collard greens

Return the turkey to the pot. Stir in the cider vinegar and hot sauce.

Editor’s Tip: Taste your collards before serving. If they taste bitter, add another splash of vinegar or a pinch of sugar to mellow the flavor. This is also a good time to adjust the salt and spice level to your liking.

ELLIE CROWLEY FOR TASTE OF HOME

Recipe Variations

• Use different meat: Replace the turkey leg with a ham hock or ham bone, or cook chopped bacon or crumbled sausage before adding the greens and liquid to the pot.
• Add veggies: Combine collards with other leafy greens, such as Swiss chard or kale. Add diced red bell peppers for a pop of color—perfect for a festive holiday table!
• Go meatless: Make vegetarian or vegan collard greens by omitting the smoked turkey and using vegetable broth instead of chicken broth. To add a smoky flavor without any meat, add a dash of liquid smoke or season the greens with smoked salt. Add sliced mushrooms or a can of drained red kidney beans or pinto beans for a meaty texture.

How to Store Collard Greens with Smoked Turkey

Allow the collard greens to cool, then transfer them to an airtight container and store them in the refrigerator for up to four days. Reheat leftover collards in a saucepan on the stovetop, or microwave them in a microwave-safe dish.

Can you freeze collard greens with smoked turkey?

Cooked collard greens can be stored in the freezer for up to four months. They can be stored in any freezer-safe container, but we recommend freezer storage bags or stackable silicone molds for easy removal and to maximize freezer space. Frozen collards will reheat faster if you allow them to thaw in the fridge overnight, but you can also reheat them directly from frozen.

Can you make collard greens with smoked turkey ahead of time?

Yes, this is a great make-ahead recipe! The collards hold up well in the fridge and freezer, and their flavor improves as they sit. Cook a big batch when you have time to dedicate to the process, and then store the collards to add slow-cooked flavor to future meals.

Collard Greens with Smoked Turkey Tips

ELLIE CROWLEY FOR TASTE OF HOME

Why do you put vinegar in collard greens?

This collard greens recipe with smoked turkey includes apple cider vinegar to balance and brighten the salty, savory flavors of the meat and spices. Adding an acidic ingredient like vinegar also helps the collard greens taste less bitter.

Can you make collard greens with other types of meat?

Sure, you can prepare these collard greens with a different meat instead of smoked turkey. Like grandma’s southern collard greens, traditional collard greens recipes are made with ham hocks or a ham bone. Add pre-cooked and diced ham to your pot of greens, or try bacon collard greens to cut down on cooking time.

What do you do with the pot liquor?

Don’t toss the pot liquor after the collard greens have finished cooking! This rich cooking liquid is perfect for adding savory flavor to other recipes. You can transfer it to a mason jar, store it in the fridge, and use it anywhere you’d use broth, like in soups and gravies or for cooking grains. Some soul-food enthusiasts even drink the broth on its own, as you would a cup of warm bone broth.

What can you serve with these collard greens?

A pot of these collards perfectly accompanies southern cuisine and other soul food recipes like smothered chicken, mac and cheese and freshly baked biscuits. You can also serve collard greens as a vegetable side dish with other all-American staples, such as meatloaf, buttermilk fried chicken or BBQ ribs.