Savory Collard Greens with Smoked Turkey – Easy, Flavorful Side Dish Recipe

Let me tell you, there’s nothing quite like the mouthwatering aroma of collard greens simmering with smoked turkey wafting through my kitchen—especially on a chilly afternoon when you want something warm and comforting. The first time I made these savory collard greens with smoked turkey, I was instantly hooked. That moment when you lift the lid and catch a steamy blast of earthy greens mingling with the deep, woodsy scent of turkey? It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma would make a big pot of greens for Sunday dinner. She’d let them bubble away for hours, and the whole family would crowd around the table, forks at the ready. I stumbled upon my own version of this recipe on a rainy weekend, trying to recreate that same nostalgic comfort with a twist. Honestly, I wish I’d discovered smoked turkey in collard greens years ago—it’s a game changer. The smoked turkey adds a rich depth that just makes everything taste better (and let’s face it, you don’t have to fuss with ham hocks or bacon if you don’t want to).

My family couldn’t stop sneaking spoonfuls off the stove while these were cooking, and I can’t really blame them. The greens turn out tender but never mushy, soaking up all that smoky goodness. It’s dangerously easy to eat half the pot before dinner even starts. These collard greens are perfect for potlucks, cozy holiday gatherings, or just as a hearty side for your favorite soul food spread. I tested this recipe more times than I’d like to admit in the name of research, of course, and it’s become a staple for Sunday dinners, gifting neighbors, and brightening up my Pinterest board with that gorgeous, glossy green. If you’re searching for a dish that feels like a warm hug, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

Having cooked my way through dozens of collard greens recipes (from classic Southern to newfangled vegan versions), I can say with confidence: this savory collard greens with smoked turkey recipe hits every mark for flavor, texture, and ease. I picked up tricks from family cooks and restaurant kitchens alike, and this method is chef-tested and thoroughly home-approved—trust me, you want this on your table.

• Quick & Easy: Comes together in about 1 hour—no need for hours of simmering. Perfect for busy weeknights or last-minute dinner guests.
• Simple Ingredients: No fancy grocery runs required. You’ll likely have most of what you need in your pantry or fridge.
• Perfect for Any Occasion: Ideal for Sunday dinners, holiday feasts, family potlucks, or a cozy meal with friends.
• Crowd-Pleaser: Kids and adults both come back for seconds (even picky eaters ask for more!).
• Unbelievably Delicious: The smoky turkey melts into the greens, making every bite juicy, flavorful, and irresistibly good.

What sets this recipe apart? It’s all about the smoked turkey—lighter than pork but still packed with flavor. My method uses a splash of apple cider vinegar for brightness and a bit of crushed red pepper for gentle heat. The greens are cooked until perfectly tender, but never overdone (you know, no mushy greens here). Whether you’re a collard greens pro or trying them for the first time, this version is foolproof and forgiving—just honest, soulful food.

This isn’t just another side dish—it’s the kind that makes you close your eyes after the first bite and smile. It’s comfort food, reimagined for today: healthier, faster, but with that same soul-soothing satisfaction. Whether you’re impressing guests or just treating yourself, these savory collard greens with smoked turkey turn any meal into a memorable one!

What Ingredients You Will Need

This recipe uses straightforward, wholesome ingredients to deliver bold flavor and that classic Southern texture—but without any fuss. Most are pantry staples, and you can easily swap a few to suit your needs or what you have on hand.

• Collard Greens – 2 lbs (900g), washed, stemmed, and chopped (fresh is best, but pre-washed bags save time)
• Smoked Turkey Wings or Drumsticks – 1 large (about 1 lb / 450g), bone-in for maximum smoky flavor (I like Shady Brook Farms or any local butcher’s smoked turkey)
• Yellow Onion – 1 medium, diced (adds sweetness and depth)
• Garlic – 3 cloves, minced (for that savory kick)
• Chicken Broth – 4 cups (950ml), low sodium preferred (or vegetable broth for a lighter flavor)
• Apple Cider Vinegar – 2 tbsp (30ml) (brightens the greens)
• Olive Oil – 2 tbsp (30ml) (or canola oil, adds richness and helps sauté the aromatics)
• Salt – 1 tsp (6g), plus more to taste (I use Morton’s kosher salt for best control)
• Black Pepper – ½ tsp (2g), freshly ground preferred
• Crushed Red Pepper Flakes – ¼ tsp (1g), optional (for a gentle heat)
• Sugar – 1 tsp (4g), optional (balances bitterness—skip if you like your greens more earthy)
• Bay Leaf – 1, optional (adds subtle flavor)

Ingredient Notes & Tips:

• If collard greens aren’t available, try turnip greens, mustard greens, or even kale—they work great!
• For the smoked turkey, wings or drumsticks both work. Drumsticks give you more meat, wings more collagen for a silky broth.
• Vegetarian? Use smoked paprika, mushrooms, and a splash of liquid smoke instead of turkey.
• Low sodium diet? Use homemade broth and adjust salt to taste.
• Want it spicier? Add extra red pepper flakes or a pinch of cayenne.
• Cooking for a crowd? Double the recipe and use a large stockpot.

I always stick with fresh collards when I can—nothing beats that sturdy, slightly peppery leaf. If you’re in a hurry, bagged pre-cut collards save time (just check for freshness!). My secret weapon? A splash of apple cider vinegar at the end. It brightens the whole pot and keeps the greens lively!

Equipment Needed

• Large Dutch Oven or Stockpot (at least 6-quart capacity)—essential for fitting all those greens and letting flavors meld. My Lodge enameled Dutch oven has never let me down.
• Sharp Chef’s Knife & Cutting Board—for chopping and prepping the collards. A sturdy knife really makes quick work of those thick stems.
• Tongs or Slotted Spoon—handy for stirring and fishing out the turkey pieces.
• Measuring Cups & Spoons—so you get the seasoning dialed in just right.
• Ladle—for serving up the finished greens with some of that delicious broth.

Don’t have a Dutch oven? A heavy-bottomed soup pot works fine, just make sure it’s big enough for all your greens. I’ve tried making this in a slow cooker too—works in a pinch, but the stovetop gives better flavor. If you use cast iron, keep it well-seasoned (the vinegar can be tough on bare iron).

Budget tip: I picked up most of my kitchen tools secondhand or during sales—no need for fancy gadgets here. Just sturdy, reliable basics will do!

Preparation Method

1. Prep the Collard Greens: Rinse collard greens thoroughly under cold water. Remove tough stems and chop leaves into bite-sized pieces (about 2-inch / 5cm strips). This takes about 10 minutes. The greens should feel crisp and smell fresh.
2. Sauté Aromatics: Heat 2 tbsp (30ml) olive oil in your Dutch oven over medium heat. Add diced onion and cook for 3-4 minutes, stirring until translucent and fragrant. Add minced garlic and cook for another 1 minute—watch for that irresistible savory aroma!
3. Add Smoked Turkey: Place the smoked turkey wing or drumstick into the pot. Stir gently to coat turkey with onion and garlic.
4. Layer in Collard Greens: Add chopped collard greens in batches, stirring after each addition so they wilt down. Don’t worry—they’ll shrink a lot as they cook. This step takes about 5 minutes.
5. Add Liquid & Seasonings: Pour in 4 cups (950ml) chicken broth. Add 2 tbsp (30ml) apple cider vinegar, 1 tsp (6g) salt, ½ tsp (2g) black pepper, ¼ tsp (1g) crushed red pepper flakes (if using), 1 tsp (4g) sugar (optional), and bay leaf. Stir everything together.
6. Simmer: Bring to a gentle boil over medium-high heat, then reduce to low and cover. Simmer for 50-60 minutes, stirring occasionally. You want the greens tender but not mushy. The turkey should be falling apart and the broth rich and flavorful. If liquid evaporates too quickly, add a splash of water or broth.
7. Shred Turkey & Finish: Remove turkey from the pot. Let cool slightly, then shred meat off the bone and discard skin/bones. Return meat to the greens and stir. Taste and adjust seasoning—add more salt, pepper, or vinegar if needed. (If greens are too bitter, a pinch more sugar helps.)
8. Serve: Ladle greens and turkey into bowls, spooning some broth over each serving. Enjoy hot!

Prep Notes & Troubleshooting:

• If your greens look pale, they need more simmering—deep green is what you’re aiming for.
• Too salty? Add a splash of water and simmer for a few extra minutes.
• Turkey not shredding easily? Simmer for another 10 minutes—it’s worth the wait.

Personal tip: I always taste the broth before adding the turkey back in. That’s where the magic happens! If you want extra smokiness, toss in a pinch of smoked paprika.

Cooking Tips & Techniques

After a few batches (and a couple of “oops, too salty!” moments), I’ve picked up some tricks for truly tender collard greens with smoked turkey. Here’s what works best:

• Don’t Rush the Simmer: Collards need time to break down. If you’re short on time, slice greens thinner—they cook faster.
• Layer Your Flavors: Sautéing onions and garlic before adding greens builds a deeper, richer base. Don’t skip this step!
• Add Vinegar Last: If you add vinegar too early, the greens can toughen. I sometimes add a splash in the last 10 minutes for extra brightness.
• Use Bone-In Turkey: The bones release collagen, making the broth silky and rich. If you use boneless, toss in a handful of mushrooms for body.
• Troubleshooting Bitterness: Collards can be bitter if undercooked or if they’re too old. A pinch of sugar or extra vinegar balances things out.
• Don’t Overcrowd: Cook greens in batches if your pot is small. Overcrowding leads to uneven cooking.
• Multitasking: While greens simmer, prep your main dish or set the table. Collards are low-maintenance once they’re bubbling away!
• Consistency: Taste as you go. Greens vary in toughness—sometimes they need a little more time or seasoning. Trust your senses!

I’ve made every mistake in the book—from burnt garlic to rubbery turkey. These tips save you the headache and make every pot a winner.

Variations & Adaptations

One of the best parts about savory collard greens with smoked turkey is how versatile the recipe is! You can tweak it to fit your tastes, dietary needs, or whatever’s in season.

• Vegetarian/Vegan: Skip the turkey and use smoked paprika, mushrooms, and a dash of liquid smoke. Vegetable broth works great.
• Spicy Greens: Add extra red pepper flakes or a chopped jalapeño for heat. A splash of hot sauce at the end is awesome.
• Seasonal Greens: Swap collards for turnip greens, mustard greens, or kale in winter. In summer, try a mix of beet greens and chard.
• Low-Carb Option: Omit the sugar and use bone broth. The flavor is still rich and satisfying.
• Smoked Meat Alternatives: Ham hocks, smoked sausage, or leftover pulled pork all work if you want a different smoky profile.
• Allergen-Friendly: For gluten-free, check your broth label. For nut allergies, this recipe is naturally nut-free.

I personally love adding a handful of chopped tomatoes in late summer—adds a sweet tang and makes the greens even juicier. For a holiday twist, toss in a splash of maple syrup and a sprinkle of smoked sea salt. There’s always room to play around and make it your own!

Serving & Storage Suggestions

For best results, serve these savory collard greens with smoked turkey piping hot, ladled into bowls so everyone gets plenty of that smoky broth. They’re a superstar side with cornbread, barbecue chicken, or black-eyed peas. I love to pair them with iced tea or a cold lemonade—classic Southern comfort!

Serving Tips:

• Garnish with thinly sliced scallions or a dash of hot sauce for extra zing.
• Serve family-style in a big bowl so everyone can help themselves.
• Pair with roasted sweet potatoes or creamy mac and cheese for a full spread.

Storage Instructions:

• Refrigerate leftovers in an airtight container for up to 4 days. The flavor actually improves overnight!
• Freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat gently on the stove.
• Reheat in a saucepan over low heat, adding a splash of broth or water if needed. Microwave works too, but the stove keeps texture best.

Honestly, these greens are even better the next day—the flavors deepen and meld beautifully. If you’re making them ahead for a party, just reheat and serve!

Nutritional Information & Benefits

One serving (about 1 cup / 200g) of savory collard greens with smoked turkey contains roughly 120 calories, 5g fat, 10g protein, 11g carbs, and 4g fiber.

Collard greens are packed with vitamins A, C, and K, plus calcium and antioxidants. Smoked turkey is leaner than pork or sausage, offering plenty of protein with less fat. The olive oil and garlic bring heart-healthy benefits, and the whole dish is naturally gluten-free and nut-free.

Allergen note: Always check your broth for hidden gluten or additives if you have allergies. For low-carb diets, skip the sugar. I personally love how this dish fits into my wellness routine—it’s hearty but still feels light, and I get my greens in without fuss!

Conclusion

If you’re looking for a side dish that’s easy, flavorful, and packed with soul, these savory collard greens with smoked turkey are a must-try. The smoky turkey, tender greens, and cozy broth make every bite feel like home. Plus, it’s versatile enough to fit any table—from holiday feasts to weeknight dinners.

Don’t be afraid to tweak the seasonings or greens and make it your own. That’s the beauty of home cooking! I love this recipe for its simplicity, nostalgia, and the way it brings my family together (they always want seconds).

Give it a go, let me know in the comments how you adapted it, and share your photos on Pinterest—nothing makes me happier than seeing your kitchen wins. Warm wishes and happy cooking!

Frequently Asked Questions

Can I use frozen collard greens instead of fresh?

Absolutely! Frozen collard greens work well, just make sure to thaw and drain them before cooking. The texture might be a bit softer, but the flavor is still great.

How do I make this vegetarian?

Skip the smoked turkey and use smoked paprika, mushrooms, and a splash of liquid smoke. Vegetable broth keeps it hearty and rich.

What if I don’t have smoked turkey?

Ham hocks, smoked sausage, or even leftover pulled pork make good substitutes. For a lighter option, use smoked tofu or mushrooms.

Can I make collard greens ahead of time?

Yes! Collard greens with smoked turkey taste even better the next day. Store in the fridge and reheat gently before serving.

How do I reduce bitterness in collard greens?

Add a pinch of sugar or an extra splash of apple cider vinegar during cooking. Make sure to simmer greens long enough for tenderness and mellow flavor.

Print