Collard Greens With Smoked Turkey – Soul Food Side Dish

Indulge in a comforting Southern classic with these flavorful Collard Greens cooked with smoky, tender turkey. Slowly simmered to perfection, the greens soak up all the rich, savory goodness from the seasoned broth, creating a dish that’s hearty, satisfying, and perfect for any occasion. Served as a side dish, these collard greens will surely be a crowd-pleaser this holiday season!

Editor’s Note: Originally Published on November 14, 2018.  Updated with full process shots and expanded info.

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The Thanksgiving table in my home is not complete without a huge pot of collard greens. Growing up, my mom would always be the one to make them. Although no two batches were identical — she would sometimes throw cabbage into the pot with the greens– they always tasted like home. Savory, smoky, acidic with a touch of sweetness, her collard greens were magical.

I watched as she taught me how to clean collard greens in a sink full of water, cook down the smoked turkey necks in broth way before ever adding any greens to the pot, and then add in the greens a few batches at a time because they could never fit in the pot all at once. I am always amazed at how they cook down to a third of their original volume. I often make them for Sunday dinners and hit the finished dish with hot sauce.

Collard Greens with Smoked Turkey Ingredient Breakdown

Collard Greens

Collard greens, or collards, are leafy vegetables from the cabbage family known for their dark green, sturdy leaves and thick stems. You can substitute collard greens with other leafy greens like kale, mustard greens, or turnip greens for a similar texture and flavor.

Smoked Turkey Legs

Traditionally, southern collard greens are made with ham hocks. However, my mom taught me to substitute with smoked turkey legs, smoked turkey wings, or smoked turkey necks. She didn’t eat pork and relied on the turkey to bring that smoky flavor. If you’re a vegetarian, you can substitute liquid smoke.

Chicken Broth and Seasonings

Collard greens are cooked in a lot of liquid that lends flavor to them. I like to start with chicken stock as the base—you can also use vegetable stock or water—and draw out the flavor from the smoked turkey legs. Once the collard greens are added to the broth, they release their own flavor and create a flavorful potlikker.

“Pot likker” or “pot liquor” is that rich, flavorful broth left behind after cooking a big pot of greens like collards or mustard greens. It’s packed with all the goodness from the greens, smoky meat, and spices, making it perfect for sipping on its own or sopping up with some cornbread. Don’t let that liquid gold go to waste—it’s where all the magic happens!

Step-by-step instructions and photos

Add the smoked turkey leg and chicken broth to a large pot or dutch oven. Bring to a boil, reduce to a simmer over low heat, cover with a lid, and cook for an hour.

Rinse and scrub the collard greens under running water until they’re clean and free of grit or dirt. I usually clean my sink, fill it with cool water, soak the greens, and rinse them under water. Strip the leaves from their stems and tear them into bite-sized pieces.

To the large pot, add the adobo seasoning, black pepper, smoked paprika, sugar, red pepper flakes,and apple cider vinegar, along with some of the torn greens. If your pot isn’t big enough to hold all the greens, add as many as you can fit, cover until slightly wilted, and add more until they are all in the pot. Bring to a boil over medium-high heat, reduce heat to low, and cover. Cook for another hour.

Uncover the pot—you will notice that the amount of greens has reduced dramatically—and remove the smoked turkey leg. Shred the turkey meat from the bone and add the meat back to the pot of greens.

Stir to combine, and serve with hot sauce if desired. You can store leftover collard greens in an airtight container and keep in the refrigerator for 3-4 days.

Making Collard Greens for a Crowd or Sunday Dinner

​Collard greens are perfect for feeding a crowd or your family on Sunday dinner. To serve more people, simply double or even triple the ingredients. Use a larger pot or divide the greens into two pots if needed. You can also prepare the dish a day in advance—the flavors get even better overnight!

Frequently asked questions

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