Go Back

Southern Collard Greens with Smoked Turkey

A traditional Southern dish that combines smoky flavors with tender collard greens for a comforting and hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Southern
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 legs smoked turkey legs Can substitute with smoked turkey wings or necks.
  • 0.5 large yellow onion, finely chopped Adds sweetness and aroma.
  • 1 tablespoon seasoned salt Key seasoning for flavor.
  • 2 cubes chicken bouillon Creates a rich broth.
  • 1 tablespoon ground black pepper Balances the flavors.
  • 1.5 teaspoons Diamond Crystal Kosher Salt Adjust according to taste.
  • 1 teaspoon granulated garlic Adds aromatic touch.
  • 1 teaspoon granulated onion Enhances flavor.
  • 0.5 teaspoon red pepper flakes Adjust for desired heat.
  • 1 tablespoon Worcestershire sauce Adds complexity to the dish.
  • 1.5 teaspoons apple cider vinegar Balancing acidity.
  • 2 bunches fresh collard greens, trimmed and chopped Main ingredient; wash thoroughly.

Method
 

Preparation
  1. Place the smoked turkey legs in a large pot over medium heat, allowing them to start releasing their rich flavors.
  2. Pour water into the pot, ensuring it’s about 2 inches above the turkey legs.
  3. Stir in the chopped onion, seasoned salt, chicken bouillon cubes, ground black pepper, kosher salt, granulated garlic, granulated onion, and red pepper flakes. Mix well to combine all flavors.
  4. Pour in the Worcestershire sauce and apple cider vinegar, adding another layer of depth to the broth.
  5. Increase the heat until the pot reaches a boil, then lower to a simmer. Let simmer for about 45 minutes until the turkey legs are tender.
  6. While the turkey is cooking, cut and wash the collard greens diligently to ensure they are clean.
  7. After simmering, carefully remove the turkey legs from the broth. Optionally, shred the meat off the bones and return it to the pot, discarding the bones.
  8. Ensure the broth is bubbling, then carefully add the collard greens, ensuring they are fully submerged.
  9. Cover the pot and reduce the heat to medium-low. Let the collard greens simmer for about an hour, or until they are tender.
  10. Taste and adjust the seasoning if needed. Drizzle with a bit more apple cider vinegar for additional tanginess.
  11. Serve your Southern Collard Greens with Smoked Turkey hot.

Notes

For best results, select fresh greens and allow the collard greens to simmer gently to develop flavors. Add a splash of sugar if the greens are too bitter. Optionally, experiment with smoked sausage or bacon for extra flavor.