Southern Collard Greens with Smoked Turkey

You know I don’t do bland food over here, and these collard greens are no exception. This is the kind of recipe you pass down. I’ve been making and sharing Southern recipes online for over a decade, and this one has never failed me. With roots in Louisiana and Mississippi, this recipe honors the deep, soulful flavors I was raised on. I grew up eating Black folks' collard greens in my great-grandmother’s kitchen with plenty of food flavored with smoked meat, simmered low and slow, and seasoned just right.

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This signature dish is made from scratch and is typically served with Southern Cornbread for Sunday dinners, Thanksgiving, and the holiday season.

Black people collard greens are a serious matter. We expect them to be on the table for most gatherings and functions, and definitely for the holiday season. There are so many ways to make them and thanks to technology and time there are a lot of shortcuts, too!

Ingredients for Southern Collard Greens

• 1 teaspoon olive oil
• 1 ½ cups chopped white onions
• 2 garlic cloves
• 3 pounds fresh collard greens
• 1 smoked turkey leg or wing 
• 1 ½ cups chicken broth You can also use water.
• 1 tablespoon Creole Seasoning

How to Wash Collard Greens

If you are buying from the normal produce area, greens are sold in bundles. Look for bundles with really thick, leafy greens. If you wait and shop at the last minute this may be difficult to find and you get stuck with smaller bundles. You may just have to buy more.

Greens have thick stems and veins on the back of the leaves. These areas capture dirt and sand. You will need to clean them thoroughly.

1. Remove the stems: Fold each leaf in half lengthwise and slice or tear the tough stem away from the center.
2. Tear or chop the leaves: Break the leaves into bite-sized pieces or slice into strips.
3. Fill a large bowl or sink with cold water: You’ll need plenty of space for the leaves to float and release dirt and grit.
4. Add the greens to the water: Swish them around gently with your hands to loosen any dirt or sand.
5. Let them sit for a few minutes: This helps the grit fall to the bottom.
6. Lift the greens out (don’t pour!): Scoop them out into a colander so the grit stays at the bottom of the bowl or sink.
7. Repeat as needed: Rinse the bowl and wash the greens again—usually 2–3 rounds does the trick.

How to Make Southern Collard Greens with Smoked Turkey

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Once it’s warm, toss in the chopped onions and minced garlic. Sauté for about 3–4 minutes until everything’s soft and fragrant. That’s your flavor base starting to build.
2. Add the smoked turkey wing to the pot. Let it sear for a couple minutes so it starts releasing all that smoky, salty richness. This turkey is about to infuse every leaf with flavor.
3. Pour in the chicken broth. Just enough to mostly cover the smoked turkey. Bring it to a boil, then reduce the heat to low and let it simmer for 30–40 minutes. This gives the turkey a chance to really soften up and season the broth. It’s like building a homemade stock right in the pot.
4. While that’s simmering, go ahead and wash and prep your collard greens. Strip the leaves from the stems and chop them into bite-sized pieces. Don’t rush this. Gritty greens can ruin a pot. Rinse and repeat if needed until that water runs clear.
5. Add the collard greens to the pot in batches. They’ll wilt down quickly, so just keep stirring them in until they all fit. Give everything a good toss to make sure those greens are coated in the seasoned broth.
6. Season with Creole seasoning to taste. Start with a teaspoon or two, then adjust as it cooks down. You want a little heat and a lot of flavor without overpowering the greens.
7. Cover and simmer the pot on low for about 2 hours, or until the greens are tender but not mushy. Stir occasionally and make sure there’s still some liquid in the pot. Add a splash of broth or water if needed.
8. Taste and adjust. Once the greens are tender and flavorful, taste for salt and spice. Remove the smoked turkey wing, shred the meat, and stir it back into the pot if you like it meaty.
9. Serve warm with cornbread, hot sauce, or right alongside some fried chicken or baked mac and cheese. These greens hold their own on the plate, trust me.

Why Use Smoked Turkey

My family switched from using salt pork and ham hocks to season our greens years ago. We now use either a smoked turkey leg or turkey wing. Smoked turkey will deliver rich, smoky flavor without the fat. I grab these from a local grocer. You can also check with a local butcher in your area.

You can of course still use ham hocks, salt pork, country ham, or even bacon to season the greens. If you are planning to use bacon I recommend that you cook the bacon first, and omit the olive oil used in this recipe. Cook the onions in the bacon fat.

Remove the bacon and crumble. Set aside until after the collards have cooked. Sprinkle the bacon throughout once cooked.

For spices I like to use my Homemade Collard Greens Seasoning or Creole Seasoning.

Seasoning and Flavor

You can really keep it simple with the seasoning since the smoked turkey has a lot of flavor. I like to use fresh onions and garlic, and Creole Seasoning but you can use other spices if you wish.

Southern Collard Greens with Smoked Turkey

Brandi Crawford

You know I don’t do bland food over here, and these collard greens are no exception. This is the kind of recipe you pass down. I’ve been making and sharing Southern recipes online for over a decade, and this one has never failed me. With roots in Louisiana and Mississippi, this recipe honors the deep, soulful flavors I was raised on. I grew up eating Black folks' collard greens in my great-grandmother’s kitchen with plenty of food flavored with smoked meat, simmered low and slow, and seasoned just right.

5 from 6 votes

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Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course dinner, lunch, Side Dish

Cuisine Southern

Servings 8 cups

Calories 140 kcal

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Equipment

• Cast Iron Dutch Oven
• Slotted Spoon

Ingredients

  

1x2x3x

• 1 teaspoon olive oil
• 1 ½ cups chopped white onions
• 2 garlic cloves Minced.
• 3 pounds fresh collard greens This is usually 3-4 bundles. Weigh for accuracy. Weight includes the stems.
• 1 smoked turkey leg or wing See notes.
• 1 ½ cups chicken broth You can also use water.
• 1 tablespoon Creole Seasoning Adjust to taste.

Instructions

 

• Fill a large bowl or your sink with water. Use your hands and scrub the veins of the leaves to remove any dirty or sand. Wash the greens thoroughly until the water runs clear.
  3 pounds fresh collard greens
• Remove the stems from the greens and slice the greens into smaller pieces.
• Heat a large pot or Dutch oven on medium-high heat. Add the olive oil to the pot along with the onions and garlic. I like to use a Dutch oven because you can saute the vegetables and cook the greens all in one pot.
  1 teaspoon olive oil, 1 ½ cups chopped white onions, 2 garlic cloves
• Saute the onions and garlic until translucent and fragrant.
• Deglaze the pan by adding the chicken broth.
  1 ½ cups chicken broth
• Begin to layer in the greens and add them in batches. Greens will need to wilt down a lot in order to fit in the pot. Add in the greens and then stir and allow them to cook down.
• Add in the Creole Seasoning and turkey. Bring the pot to a boil.
  1 smoked turkey leg or wing, 1 tablespoon Creole Seasoning
• Place the lid on the pot and adjust the heat to medium. Allow the greens to cook for 2 hours or until the greens are soft and the turkey is tender. Check in and stir the greens when necessary. Taste the greens repeatedly and adjust the spices/add salt and pepper if necessary to suit your taste.
• Open the pot and remove the turkey leg. Shred the meat from the leg using forks and return it to the pot.
• Serve.

Video

Notes

• Prep time will vary based on if you selected greens that require washing.
• Start with ½ tablespoon of Creole seasoning and adjust to taste. 
• It’s also common to serve collard greens with vinegar. Feel free to add it if you wish.
• You can substitute smoked turkey for ham hocks, bacon, salt pork, or whatever you wish.
• My turkey wing weighed about 1 ½ pounds.
• I like for my greens to be tender. If you like them super tender you may cook them for 3 hours or more. If you like more of a bite lessen the cook time. Check in on them to be sure you reach your desired result.
• If doubling the recipe or making more for a crowd you can double, triple the ingredients. If doubling, you can likely still use one turkey leg. For anything larger, you may consider using an additional smaller smoked turkey wing.

Nutrition

Serving: 1cupCalories: 140kcalCarbohydrates: 5gProtein: 15gFat: 4g

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Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Frequently Asked Questions

Freezing Tips

I freeze greens pretty much every time I make them. I use these freezer molds from Amazon and they work perfectly. You can freeze greens in 1 cup portions, which is great for when you want to pull a portion out for dinner.

You can freeze greens for up to 6 months. I throw them in the slow cooker for an hour or two to reheat.

Collard Greens Must be Paired with Cornbread

Soul Food Cornbread Muffins
Homemade Southern Style Cornbread
Jalapeno Cheddar Cornbread
Southern Cornbread Dressing
Homemade Blueberry Cornbread
Sweet Potato Cornbread

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