• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • CV Recipes
  • About Me
  • Services/Events
  • Work with me
  • Subscribe

Crumb-Snatched

menu icon
go to homepage
  • CV Recipes
  • About Me
  • Services/Events
  • Work with me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • CV Recipes
    • About Me
    • Services/Events
    • Work with me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Sides

    Published: Dec 23, 2020 · Modified: Jun 19, 2022 by Crystal DaCruz

    Collard Greens with Smoked Turkey

    5.3K shares
    Jump to Recipe·Print Recipe

    This post may include Amazon links. As an Amazon Associate I earn from qualifying purchases.

    These easy, southern style collard greens with smoked turkey are tender and full of flavor! Everything you love about soul food greens, minus the pork! Includes step by step photos for cleaning and braising the greens!

    These collard greens go perfectly with baked mac and cheese! Check out my recipe here!

    Why you should make this recipe

    Making collard greens doesn’t have to be complicated! If the thought of cleaning and prepping and cooking the greens scares you, don’t worry. This post will walk you through each of the steps with photos. You can even use bagged collard greens that are pre-washed and cut if your prefer.

    This recipe has been updated as of 5/19/22 with the addition of 2 teaspoons of Worcestershire sauce to keep with southern, soul food tradition. The Worcestershire sauce is optional.

    What are southern collard greens?

    Collard greens are a staple dish in southern cuisine. Collards are a vegetable with dark green leaves and the long stems which are removed prior to cooking. The greens are washed, chopped and then braised in a savory, mildly spicy broth.

    The braising liquid usually consists of chicken broth, worcestershire sauce, a touch of apple cider vinegar and a mixture of seasonings. As they cook, the greens lose their bitterness and become deliciously tender.

    This is a close up photo of whole collard green leaves in a large metal bowl

    Tips for buying fresh collard greens

    Here are some tips for picking fresh, quality greens:

    • Fresh collard greens should have healthy looking, green leaves and bright stems. Avoid greens that are wilted, have holes in them or have brown edges.
    • Don’t worry if you see dirt on the greens, you’re going to wash them thoroughly!
    • Bagged greens can be found in the produce section of any major grocery store. They’re usually kept with the bagged salads.
    • Bagged greens should appear fresh and green. Make sure you don’t see any brown, wilted-looking leaves or brown or yellow condensation. It’s normal for some condensation to be present in the bag, as long as it’s clear.
    A shot of key ingredients - 3 pounds of collard greens, chicken broth, red pepper flakes, smoked turkey wings, garlic, apple cider vinegar

    Ingredients

    Here’s what you’ll need to make these smoked turkey collard greens:

    • 2 bunches of collard greens – fresh on the stem or bagged. Just make sure they’re fresh and not frozen! Inspect the leaves to make sure they’re bright green with no holes or brown spots.
    • Salted butter
    • Aromatics: onions and garlic
    • Smoked turkey meat – your choice of a neck, wings, a leg or tails.
    • Low-sodium chicken broth
    • Seasonings: smoked paprika, garlic powder, onion powder, crushed red pepper flakes
    • Apple cider vinegar
    • Worcestershire sauce
    • Granulated sugar – just a teaspoon to balance the flavors

    Tools you’ll need

    You won’t need anything fancy, just a few basics:

    • Large stainless steel mixing bowl for soaking the greens. If you don’t have one, a clean sink works fine.
    • Sharp kitchen knife
    • Large 8-quart stockpot with a lid.

    Chopping and cleaning collard greens:

    This part is super important, and probably the most initimidating. Don’t worry though, it’s not hard. Even when I use bagged greens, I still clean and chop them up smaller.

    Step 1: Remove the stems

    Cut off the part of the stem that extends past the bottom of the leaf and discard it.

    Step 2: Roll the leaves and slice

    Once you’ve removed the stems, roll up each leaf tightly and slice the greens as thin as you would like. Use the photos below as a reference.

    Step 3: Soak the greens in water

    Once you’ve chopped all your greens, the next step is to soak them in cold water. This is a crucial step because greens have a lot of dirt in them.

    A large stainless steel mixing bowl is perfect for the job. If you don’t have one, wash your kitchen sink and soak them in there. Soak the greens for 10-15 minutes. Rinse and repeat as necessary.

    This is a photo of chopped collard greens soaking in a large metal bowl of water

    Preparing collard greens with smoked turkey:

    Steps 1&2: Sauté the aromatics and brown the meat

    In a large stockpot, melt the butter and add the crushed garlic, chopped onions and crushed red pepper flakes. Sauté them until the onions are translucent.

    Add the turkey meat and brown on all sides.

    This is a close up photo of the smoked turkey tails and onions being browned

    Step 3: Make the braising liquid

    Add the paprika, garlic, and onion powder to the pot, then add half of the chicken broth. Add the apple cider vinegar, worcesterhire sauce and sugar. Hold off on adding the salt and pepper for now.

    Smoked turkey contains a lot of salt that’s released while cooking. I don’t add any additional salt right away, because I don’t want to over-salt the greens. I’ve made this mistake before, and it ruins the dish!

    This is an overhead photo of uncooked collard greens in a large pot

    Step 4: Cook the greens

    Add the greens to the pot and pour the remaining broth over them. Don’t worry if the greens aren’t completely submerged in liquid. They’ll cook down after you cover the pot with the lid, and there will be plenty of liquid.

    Once you’ve added the greens, cover the lid and turn the flame all the way down. Let the greens simmer for an hour and a half.

    Step 5: Shred the smoked turkey

    By now the turkey meat should be fork-tender. Remove it from the pot and shred the turkey meat using a fork. Discard the bones along with any fatty pieces and add the turkey meat back to the pot.

    Note: skip the shredding step if you’re using necks because there really isn’t any meat to remove.

    This is a close up photo that demonstrates the turkey meat being shredded with a fork.

    Step 6: Adjust the seasonings and continue to simmer.

    Stir and taste the greens and broth. Add salt and black pepper your liking. Return the lid to the pot and let the greens simmer over low heat for another 30-45 minutes.

    Optional: for super-tender greens, simmer for 1 additional hour. Just watch the level of liquid in the pot closely to make sure they don’t dry out.

    overhead photo of cooked collard greens in a large pot

    Serving suggestions

    For a complete southern-style meal serve these greens with fried chicken or ribs. I always like to load up on sides, here are a few recommended dishes that pair well with collard greens:

    • Creamy Brie and Cheddar Baked Macaroni and Cheese
    • Easy Sweet and Savory Cornbread Stuffing Recipe
    • Lemon-Roasted Chicken with Garlic and Sage
    close up photo of prepared collard greens in a white bowl

    Variations and Substitutions

    • For vegan collard greens, omit the smoked turkey and use vegetable broth instead of chicken broth. You can also use plant-based butter or margarine, or avocado or grape seed oil to saute the aromatics.
    • If you don’t have reduced-sodium broth, you can use regular chicken broth. Just go easy on the added salt! You may not need to add any.
    • For non-spicy greens, omit the red pepper flakes.
    • If you’re not a fan of smoked turkey, you can use another type of cured meat like salt pork, smoked ham hocks or smoked pork neck-bones. Follow the directions the same as you would if you were using smoked turkey.

    Top tip:

    For super-tender greens, add 1 hour on to the cooking time. Just make sure to keep the flame low and watch the amount of liquid. If the liquid starts to dry up, add more chicken broth. You need just enough to keep a simmer.

    Print

    Collard Greens with Smoked Turkey

    Print Recipe

    ★★★★★

    5 from 1 reviews

    These collard greens with smoked turkey are tender and full of flavor! Everything you love about Southern-style greens, minus the pork!

    • Author: Crystal
    • Prep Time: 25 minutes
    • Cook Time: 3 hours
    • Total Time: 3 hours, 25 minutes
    • Yield: 6 servings 1x
    • Category: Sides
    • Method: Stovetop
    • Cuisine: Southern

    Ingredients

    Scale
    • 3 pounds of fresh or bagged collard greens, thoroughly rinsed and chopped
    • 1 smoked turkey neck, leg or wings
    • 4 tablespoons of salted butter, divided
    • 1 large onion, diced
    • 2 tablespoons of crushed garlic
    • ½ teaspoon of crushed red pepper flakes
    • 1 teaspoon of smoked paprika
    • salt and pepper to taste
    • 1 teaspoon of garlic powder
    • 1 teaspoon of onion powder
    • 1 teaspoon of granulated sugar
    • 4–5 cups of chicken broth
    • 1 tablespoon of apple cider vinegar
    • 2 teaspoons of worcestershire sauce – optional

    Instructions

    *Refer to the notes section below for instructions on how to clean and chop the collard greens.

    1. Saute the aromatics: in an 8-quart stock pot, melt 2 tablespoons of the butter and saute the onions, garlic and crushed red chili flakes over medium heat, until the onions are translucent. 
    2. Brown the meat: add the smoked turkey meat to the pot and brown it on all sides.
    3. Make the braising liquid: add the smoked paprika, garlic powder, onion powder and half of the chicken broth to the pot. Stir in the apple cider vinegar, worcestershire sauce and sugar, and bring the pot to a simmer.
    4. Braise the greens: turn the flame down low, and add the greens to the pot. Pour the rest of the chicken broth over the greens. Cover the pot and let it simmer over low heat for an hour and a half.
    5. Shred the meat: remove the turkey leg or wing and use a fork to break the meat up. Disregard this step if you’re using a turkey neck. Discard of any bones and fatty pieces and return the meat to the pot. Stir the pot and taste the greens. Add the remaining 2 tablespoons of butter and season with salt and pepper to your liking. 
    6. Finish braising: Cover the pot with a lid, and let the greens continue to simmer for another 1-2 hours, depending on how tender you want your greens. Once the greens are done, turn the flame off and let them sit for 10-20 minutes to let the flavors settle. Give them a final stir and serve!

    Notes

    Cleaning and chopping the collard greens

    1. Cut off the part of the stem that extends past the bottom of the leaf and discard it.
    2. Roll up each leaf tightly and slice the greens as thin as you would like.
    3. Soak the sliced greens in cold water for 10-15 minutes, then rinse and repeat as necessary. A large stainless steel mixing bowl or clean kitchen sink can be used to soak the greens.

    Serve the collard greens with a dash of hot sauce

    Keywords: greens, turkey, smoked turkey, southern, easy recipe, collard greens, vegetables, sides

    Did you make this recipe?

    Tag @crumbsnatched.com on Instagram and hashtag it #crumbsnatched

    Food Safety

    Here are some everyday food safety tips:

    • Make sure to wash the greens really well to remove any rocks, dirt, insects or pesticides
    • Never leave food unattended while it’s cooking!
    • Always have good ventilation when using a gas stove
    • Don’t leave food sitting out at room temperature for extended periods. Store any leftovers in an airtight container in the refrigerator.

    See more guidelines at USDA.gov.

    Recipe Rating
    « Ponche de Coco – Cape Verdean Coconut Cocktail
    Modje de São Nicolau- Cape Verdean Goat Stew Recipe »
    5.3K shares

    About Crystal DaCruz

    Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

    Reader Interactions

    Comments

    1. Deanna J Virgil says

      July 09, 2021 at 9:29 pm

      I’m a southern girl and loved this recipe. I did use turkey tails and extra virgin olive oil. I also added half of a red bell pepper chopped and 1/4 teaspoon of Creole season. It turned out beautifully delicious.

      ★★★★★

       
      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

    More about me →

    Sign up for weekly emails!

    We keep your data private and share your data only with third parties that make this service possible. See our Privacy Policy for more information.

    You’ve been successfully subscribed to our newsletter!

    Featured Recipes

    • Carne de Porco à Alentejana (Portuguese Pork and Clams)
    • How to Perfectly Season White Rice
    • Connecticut Lobster Roll Recipe – No Mayo
    • Clam Chowder in a Bread Bowl – New England Style

    Top Recipes

    • Cachupa: Traditional Dish of Cape Verde – Full Recipe
    • Canja – Cape Verdean Chicken Soup Recipe
    • Traditional Shrimp Mozambique
    • Collard Greens with Smoked Turkey

    Footer

    Copyright © 2022 · Crumb-snatched

    5.3K shares
    • 25Facebook
    • Pinterest