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One thing about the women in my family? They knew how to make a GOOD pot of collard greens! These Southern Collard Greens with Smoked Turkey have been passed down through four generations, all the way from my great-grandma’s South Carolina kitchen to mine. We’re talking tender greens simmered low and slow until the turkey falls right off the bone! And honey, that rich, savory pot likker? You better have some cornbread ready because we’re not leaving a single drop behind!
For more southern style recipes, try my Grandma’s Baked Mac and Cheese, Southern Fried Catfish, and Sweet Potato Cornbread next!
This recipe is especially close to my heart. I literally grew up eating these greens! People would come from far and wide just to get a plate of my grandma’s collard greens and I’m now sharing all of her secrets with you! I watched my mama make them the same way her mother taught her. No rushing, no cutting corners, just a big pot simmering away on the stove, filling the kitchen with that unmistakable smell of good ol’ Southern cooking!
Now it’s my turn to keep that tradition alive, and I do so with so much pride! This is more than just a recipe. It’s a little piece of my family’s history, and I’m so happy to share it with y’all!
Southern Collard Greens Recipe Overview
- ⭐ Difficulty: Easy
- ⏱️ Prep Time: 30 minutes
- 🍲 Cook Time: 2–2½ hours
- 🕒 Total Time: 2½–3 hours
- 🍽️ Servings: 8–10
- 🥬 Made With: Fresh collard greens, smoked turkey wings and legs, bacon, onions, apple cider vinegar, brown sugar, and seasonings.
- ❤️ Why You’ll Love It: These Southern-style collard greens are slow-simmered until tender in a rich, smoky broth made with smoked turkey and bacon. They’re savory, perfectly seasoned, and full of old-fashioned soul food flavor.
- 🦃 Perfect For: Thanksgiving, Christmas, New Year’s Day, Sunday dinners, and family gatherings.
Table of Contents
- Southern Collard Greens Recipe Overview
- Key Ingredients
- How to Clean and Cut Collard Greens
- How to Make Collard Greens with Smoked Turkey
- Britney’s Pro Tips
- What to Serve with Southern Collard Greens
- Make-Ahead, Storage, and Reheating
- Collard Greens Recipe FAQs
- More Southern Style Side Dishes
- Stovetop Southern Style Collard Greens with Smoked Turkey Recipe
Key Ingredients
The full ingredient list and measurements can be found in the recipe card below.
- Fresh collard greens: You’ll need 3 bunches of collard greens. I prefer fresh greens because I can remove the thick, tough stems and control how tender the greens become. Make sure you wash them thoroughly to remove any dirt or grit.
- Smoked turkey wings and leg: These are the stars of the broth! I use 2 smoked turkey wings and 1 smoked turkey leg for plenty of smoky flavor and tender meat to shred into the greens. Simmering them first helps create a rich, savory pot likker.
- Bacon: Four slices are all you need! Cooking the bacon first creates flavorful drippings for searing the smoked turkey and building the base of the broth.
- Chicken bouillon paste: Adds extra savory flavor to the pot likker. If you don’t have any on hand, substitute chicken broth for some or all of the water, adjusting the seasoning as needed.
- Apple cider vinegar and brown sugar: A little acidity balances the richness of the smoked meat, while brown sugar helps mellow the natural bitterness of the collard greens without making them taste sweet.
How to Clean and Cut Collard Greens
Listen, nobody wants gritty collard greens! Fresh collards can hold dirt and sand between their leaves, so cleaning them thoroughly is a MUST!
Step 1: Remove the tough stems. Lay each collard leaf flat, fold it in half along the center stem, and carefully cut away the thick, fibrous stalk.
Step 2: Cut the greens. Stack several leaves together, roll them into a tight log, and slice into strips. This makes the greens easier to eat and helps them cook evenly.
Step 3: Wash and rinse thoroughly. Fill a large, clean bowl or sink with cold water. Add ½ teaspoon baking soda and ¼ cup vinegar, following my family’s traditional method. Add the chopped greens, swish them around, and let them soak for 10 minutes. Lift the greens out of the water, leaving any dirt behind, then rinse several times in fresh water until no grit remains.
Grandma’s Tip: Don’t rush washing those greens! Always lift them out of the water instead of pouring everything through a colander. That way, the dirt and sand stay at the bottom instead of ending up right back on your greens. And honey, nobody wants a mouthful of gritty collards!
How to Make Collard Greens with Smoked Turkey
The full ingredient measurements and detailed instructions are in the recipe card below.
Step 1: Cook the bacon. Cut the bacon into small pieces and add to a large, heavy-bottomed pot or Dutch oven over medium heat. Cook until the bacon is golden brown and crispy and the fat has rendered. Leave the flavorful drippings in the pot.
Step 2: Sear the smoked turkey and build the broth. Add the smoked turkey wings and leg to the bacon drippings and sear briefly on each side. Add the olive oil, diced onions, seasonings, chicken bouillon paste, apple cider vinegar, brown sugar, and water. Stir to combine, scraping up those flavorful browned bits from the bottom of the pot. Bring the pot to a boil, then reduce the heat to a gentle simmer. Cover and cook for approximately 1 hour, or until the turkey is tender enough to pull apart with a fork. While the turkey simmers, clean the greens.
Step 3: Remove and shred the turkey. Carefully transfer the smoked turkey to a plate and allow it to cool enough to handle. Pull the meat from the bones, discarding the skin, cartilage, and any small bones. Britney’s Tip: Smoked turkey wings have lots of little bones, so take your time checking the meat before adding it back to the pot!
Step 4: Add the greens and simmer. Add the cleaned collard greens to the flavorful broth, a few handfuls at a time, stirring as they wilt and make room for more. Return the shredded turkey to the pot, cover, and simmer gently for approximately 1–1½ hours, stirring occasionally, until the greens are tender. Taste the pot likker and adjust the seasonings as needed. Serve warm with plenty of that delicious broth! Grandma’s Tip: Good greens take time, honey! Keep the heat low and let them simmer until they’re nice and tender. If the greens still have too much bite, give them a little longer. The clock is just a guide; taste them to know when they’re ready.
Britney’s Pro Tips
- Taste that pot likker! One thing my mama taught me is that the broth needs to taste GOOD before the greens go in! Smoked turkey, bacon, chicken bouillon, and seasoned salt all contribute flavor, so taste before adding any extra salt.
- Keep an eye on the broth. If the pot likker reduces too much while the greens simmer, add a little water to keep them from drying out. You want tender greens with plenty of that flavorful broth!
- Check those turkey bones! Smoked turkey wings have lots of tiny bones and cartilage. Take your time shredding the meat so none of those little pieces end up in the greens.
- Don’t throw away the pot likker! That rich, smoky broth is half the reason we’re making these greens! Spoon it over your plate or grab a warm piece of cornbread to soak up every last drop.
What to Serve with Southern Collard Greens
In my family, a big pot of collard greens means there’s a GOOD meal happening! Whether it’s Thanksgiving, Sunday dinner, or New Year’s Day, you already know these greens belong next to my 3 cheese mac and cheese, Buttermilk fried chicken, and a warm piece of Grandma’s buttermilk cornbread.
They’re also delicious with smothered pork chops or my Mississippi Pot Roast!
Make-Ahead, Storage, and Reheating
- Make ahead: These greens are a great make-ahead holiday side dish! Cook them a day in advance, refrigerate, and gently reheat before serving. The flavors have more time to mingle overnight.
- To store: Refrigerate leftover collard greens and their cooking liquid in an airtight container for up to 3–4 days.
- To freeze: Let the greens cool, then transfer to freezer-safe containers with some of the pot likker. Freeze for up to 3 months.
- To reheat: Warm on the stovetop over medium-low heat until heated through, adding a splash of water if needed. You can also microwave individual portions.
Collard Greens Recipe FAQs
Yes! These greens are perfect for making a day ahead, especially for Thanksgiving or Christmas. Let them cool, refrigerate in their cooking liquid, and gently reheat on the stovetop before serving. The flavors have even more time to develop overnight!
They probably need more time! Collard greens have sturdy leaves that take time to soften, especially if you’re using larger, more mature greens. Make sure you’ve removed the thick stems, keep the pot at a gentle simmer, and continue cooking until the greens reach your desired tenderness. If the liquid reduces too much, add a splash of water.
Absolutely! Smoked turkey legs and wings both add delicious smoky flavor to the pot likker. My family recipe uses both because I love having plenty of tender turkey meat throughout the greens. Just make sure to remove all the bones and cartilage before adding the shredded meat back to the pot.
The secret is balancing the flavors! Collard greens naturally have a slightly bitter, earthy taste, but simmering them with smoked turkey, a little brown sugar, and apple cider vinegar helps mellow that bitterness. The brown sugar adds balance without making the greens taste sweet.
More Southern Style Side Dishes
Main Course
3 Cheese Mac and Cheese Recipe
Main Course
Charleston Red Rice
Main Course
Southern-Style Gumbo Greens
Main Course
Easy Louisiana Dirty Rice Recipe
If you make these collard greens, please leave a star rating and a comment below! You can also tag @BritneyBreaksBread on Instagram and use #britneybreaksbread so I can see what you’re cooking! Happy cooking, y’all!
Stovetop Southern Style Collard Greens with Smoked Turkey
Equipment
- Cutting board
Ingredients
- 4 slices Bacon
- 2 Smoked Turkey Wings
- 1 Smoked Turkey leg
- 2 tbsp Olive Oil
- 2 medium Yellow Onions, (diced)
- 2 tsp Seasoned Salt
- 2 tsp Black Pepper
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1/2 tsp Red Pepper Flakes
- 1 tbsp Chicken Bouillon Paste
- 2 tbsps Apple Cider Vinegar
- 2 tbsps Brown Sugar
- 6 cups Water
Washing Solution
- 1/2 tsp Baking Soda
- 1/4 cup Apple Cider Vinegar
- 3 bunches Collard Greens
Instructions
- Add 4 slices of chopped bacon to a large Dutch oven or heavy-bottomed pot over medium heat. Cook for 5–7 minutes, stirring occasionally, until the bacon is golden brown and crispy and the fat has rendered. Leave the bacon and its drippings in the pot. 4 slices Bacon
- Add 2 smoked turkey wings and 1 smoked turkey leg to the pot (if your pot is too small to fit both, sear in batches). Sear for approximately 2–3 minutes per side, turning until the outside is lightly browned and fragrant. 2 Smoked Turkey Wings 1 Smoked Turkey leg
- Add olive oil, diced yellow onions, seasoned salt, black pepper, garlic powder, onion powder, red pepper flakes, chicken bouillon paste, apple cider vinegar, brown sugar, and 6 cups water. Stir well, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer for 1 hour, or until the smoked turkey is tender enough to pull apart with a fork. 2 tbsp Olive Oil 2 medium Yellow Onions 2 tsp Seasoned Salt 2 tsp Black Pepper 2 tsp Garlic Powder 2 tsp Onion Powder 1/2 tsp Red Pepper Flakes 1 tbsp Chicken Bouillon Paste 2 tbsps Apple Cider Vinegar 2 tbsps Brown Sugar 6 cups Water
- Now clean the greens while the broth is simmering. Lay each collard green leaf flat, fold it in half lengthwise along the center stem, and use a sharp knife to remove the thick, tough stalk. Stack several leaves together, roll them tightly into a log, and slice into strips. 3 bunches Collard Greens
- Fill a large, clean sink or bowl with cold water. Add ½ teaspoon baking soda and ¼ cup vinegar, then submerge the chopped greens. Swish them around to loosen dirt and grit and let soak for 10 minutes. Lift the greens out of the water, leaving the dirt behind. Rinse in fresh water several times until no grit remains. Set aside. 1/2 tsp Baking Soda 1/4 cup Apple Cider Vinegar
- After an hour, check the turkey. Carefully remove the smoked turkey from the pot and transfer it to a cutting board or plate. Let cool until safe to handle, then pull the meat away from the bones, discarding the skin, cartilage, and any small bones. Be especially careful with smoked turkey wings, which contain lots of tiny bones!
- Add the cleaned collard greens to the pot a few handfuls at a time, stirring as they wilt and make room for more. (it may look like all of the leaves won't fit, but they will cook down – don't worry) Return the shredded smoked turkey to the pot and stir to distribute the meat throughout the greens.
- Cover and cook over low heat for another 1–1½ hours, stirring occasionally, until the greens are tender and have softened to your liking. Keep the pot at a gentle simmer, adding a splash of water if the liquid reduces too much. Taste the pot likker and adjust the seasonings as needed.
- Ladle the collard greens and smoked turkey into bowls with plenty of that rich, smoky pot likker. Serve warm with homemade cornbread to soak up every last drop!
Notes
- Cleaning the greens: Fresh collard greens can hold a surprising amount of dirt and grit! Wash them thoroughly, lifting them out of the water between rinses so the dirt stays behind. Repeat until no grit remains.
- Smoked turkey: I use 2 smoked turkey wings and 1 smoked turkey leg for a rich, smoky pot likker. You can use all wings or all legs, but cooking times may vary depending on their size. Carefully remove all bones and cartilage before returning the meat to the pot.
- Watch the salt: Smoked turkey, bacon, chicken bouillon paste, and seasoned salt all contain sodium. Taste the pot likker before adding any extra salt.
- Adjust the tenderness: For softer, traditional Southern-style greens, simmer a little longer. If you prefer greens with more texture, start checking them around the 1-hour mark.
- Keep an eye on the liquid: Maintain a gentle simmer and add a splash of water or low-sodium chicken broth if the pot likker reduces too much.
- Make ahead and store: These greens taste even better the next day! Refrigerate leftovers with their pot likker in an airtight container for 3–4 days, or freeze for up to 3 months. Reheat gently on the stovetop until steaming hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
