After a long day, I like to make a batch of collard greens that’s straightforward without a lot of fuss. This version with smoked turkey has just the right amount of flavor, easy to do on a busy weeknight.
The Story Behind This Recipe
Collard greens have always been a staple in Southern cooking around my family’s table. Growing up, Sunday dinners often featured a bubbling pot of greens cooked low and slow with whatever smoky meat was on hand. Using smoked turkey is my go-to for a lighter, less salty option compared to traditional ham hocks.
I usually prepare these greens when I want something healthy and satisfying alongside cornbread or fried chicken. They hold up well as leftovers too, tasting even better the next day. I keep a few bunches of collards in the fridge regularly because they’re so versatile.
A little tip: cooking the greens long enough to get them tender but not mushy is key. I start by sautéing onions and garlic first, then add the greens and smoked turkey, simmering gently with broth. It makes the kitchen smell like home.
Serving a pot of greens gives a bit of nostalgia without too much effort. My family appreciates a side that feels simple but made with care. Plus, it’s a nice way to sneak some leafy greens into the menu.
If you can’t find smoked turkey, a good smoked sausage or even thick-cut bacon can add similar depth. Either way, it’s a humble dish that reminds me why I enjoy cooking the way I do.
Cuisine: Southern American
Course: Side Dish
Servings: 4
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Ingredients
- 1 large bunch collard greens, washed and chopped
- 1 smoked turkey leg or wing
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Step 1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft, about 5 minutes.
- Step 2. Add minced garlic and cook for another minute until fragrant.
- Step 3. Add smoked turkey to the pot, then pour in the chicken broth.
- Step 4. Bring broth to a simmer, then add chopped collard greens in batches, letting them wilt before adding more.
- Step 5. Sprinkle in red pepper flakes if using, and season with a little salt and pepper.
- Step 6. Cover the pot and let simmer gently for 40-45 minutes, until greens are tender and flavors meld.
- Step 7. Remove the smoked turkey, shred any meat you like off the bone, and stir it back into the greens.
- Step 8. Adjust seasoning if needed, then serve warm.
Tips for Success
- Wash collards thoroughly to remove any grit, and remove thick stems for easier eating.
- If you don’t have smoked turkey, smoked sausage or bacon works well.
- Simmer covered for tender greens, but check occasionally and add a splash of water if needed.
- Shred the turkey meat to stretch the flavor and add protein to the dish.
Variations & Substitutions
- Add a splash of apple cider vinegar towards the end for a tangy lift.
- Stir in some cooked black-eyed peas or beans to make it heartier.
- Use kale instead of collard greens for a slightly different texture.
- Add a diced jalapeño with the onions for a little extra heat.
