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Authentic Southern Collard Greens with Smoked Turkey

A close-up of tender, dark green collard greens served on a white plate with savory bits of shredded meat and cooking liquid.
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Make tender, savory Southern Collard Greens just like grandma used to. This recipe uses smoked turkey for deep flavor, perfect for holiday meals or cozy Sunday dinners.

Ingredients

Scale
  • 2 pounds smoked turkey wings or legs
  • 6 bunches fresh collard greens, tough stems removed and chopped
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1/4 cup apple cider vinegar
  • 1 tablespoon bacon grease or avocado oil
  • 2 teaspoons seasoning salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sugar (optional)
  • Salt and black pepper to taste
  • Water or chicken broth to cover

Instructions

  1. Rinse the collard greens thoroughly under cold water. Chop the greens into bite-sized pieces. Set aside.
  2. In a large stockpot or Dutch oven, heat the bacon grease or oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, seasoning salt, smoked paprika, red pepper flakes, garlic powder, and onion powder to the pot. Cook for 1 minute until fragrant.
  4. Add the smoked turkey pieces to the pot. Stir to coat the turkey with the seasonings.
  5. Add the chopped collard greens to the pot. They will fill the pot initially, but they will cook down significantly.
  6. Pour in the apple cider vinegar and add the sugar, if using. Add enough water or broth to just cover the greens and turkey.
  7. Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let the greens simmer slowly for 2 to 3 hours, or until the greens are very tender. Stir occasionally.
  8. Remove the turkey pieces. Shred the meat from the bones and return the meat to the pot. Discard the bones and skin.
  9. Taste the pot liquor (the cooking liquid). Adjust seasoning with salt, pepper, and a dash of hot sauce if desired. Simmer uncovered for the last 15 minutes to allow the liquid to reduce slightly.
  10. Serve hot. This is a classic comfort food dish.

Notes

  • For the best flavor, allow the greens to cool and reheat them the next day. The flavor deepens overnight.
  • If you do not have smoked turkey, you can substitute with smoked ham hocks or bacon for a similar savory flavor profile.
  • If you are short on time, use an Instant Pot. Cook on High Pressure for 35 minutes, followed by a Natural Pressure Release for 15 minutes.

Nutrition

Find it online: https://www.purecookingjoy.com/collard-greens-southern-recipe-tender-flavor/

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