This is the best collard greens recipe with smoked turkey legs and a blend of savory spices. Simmered to perfection, these Southern style collard greens are tender, full of flavor, and sure to be on regular rotation for Sunday soul food supper.
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Hey y’all! Today, we’re sharing one of my and my daughter’s all-time favorites, a Southern style collard greens recipe with smoked turkey legs. If you’re anything like me, you know there’s just something special about a big pot of greens simmering away on the stove, filling your kitchen with the most incredible smell.
I’ve tried my fair share of greens over the years, but this is the best Southern collard greens recipe. It’s been passed down through generations, and let me tell you, it’s got all the soul and flavor you could ever want. And speaking of the best greens, we also have a collard greens with ham hocks recipe, so be sure to check that out too!
Whether you’re whipping up a batch of greens during the holiday season or just craving a taste of home on a cozy Sunday afternoon, these collard greens are guaranteed to hit the spot.
For more dinner recipes, check out our Soul Food Sunday Dinner Ideas roundup.
What we love about this recipe
- TENDER GREENS – Simmering the collard greens in flavorful broth allows them to become tender and absorb all the delicious flavors. The greens are cooked just right, neither too tough nor too mushy.
- FLAVOR – The seasoned, smoky broth infuses these greens with rich, mouthwatering flavor. The combination of ingredients like smoked turkey legs, Worcestershire sauce, apple cider vinegar, and different spices creates a tasty, soulful dish.
- CLASSIC SOUL FOOD – For many people, collard greens bring about memories of family gatherings, holiday meals, and cherished traditions. This recipe captures the essence of soul food cooking and brings a sense of nostalgia to the table.
Ingredients
- 2 smoked turkey legs (or smoked turkey wings, turkey necks, etc.)
- 1/2 yellow onion, finely chopped
- 1 tablespoon seasoned salt, or as needed
- 2 chicken bouillon cubes (or 2 teaspoons granules, Better Than Bouillon chicken base, etc.)
- 1 tablespoon ground black pepper
- 1 1/2 teaspoons Diamond Crystal Kosher Salt (start with less and adjust to taste if using any other type of salt)
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon granulated onion or onion powder
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons apple cider vinegar
- 2 bunches of fresh collard greens, trimmed, chopped, and washed
Recipe Substitutions and Variations
- Smoked Meats: You can use smoked neck bones, smoked ham hocks, smoked turkey wings, etc. to add flavor to the broth. Feel free to use what you prefer or have on hand.
- Mustard Greens or Other Greens: While collards are traditional, you can use other greens such as mustard greens, turnip greens, or even kale in this recipe. Mix and match different greens for a variety of flavors and textures as we do with this collard greens and cabbage mixed greens recipe.
- Additional Seasonings: Feel free to customize the seasoning blend to suit your taste preferences. You can add spices like smoked paprika or cayenne pepper for a hint of heat.
How to Make Southern-Style Collard Greens
- Place smoked meat in a large pot over medium heat. Pour water over them, ensuring it’s about 2 inches above the turkey legs.
- Dissolve 2 chicken bouillon cubes in the water to make chicken broth. Alternatively, you can use chicken stock.
- Stir in the chopped onion, seasoned salt, black pepper, kosher salt, granulated garlic, granulated onion, and red pepper flakes.
- Pour in Worcestershire sauce and apple cider vinegar.
- Turn up the stove to medium-high heat, bring the pot to a boil, then let it simmer for about 45 minutes or until the turkey legs are tender.
- While the broth is simmering, cut and wash fresh collard greens, ensuring they’re clean and free from any grit or dirt.
- Optional: After the turkey legs are tender, carefully remove them from the broth. Shred the meat from the turkey legs and return the meat to the pot. Discard the bones.
- Carefully add the leafy greens to the pot, ensuring they’re fully submerged in the seasoned broth. Cover the pot and lower the heat to medium-low.
- Allow the pot of collard greens to simmer in the flavorful broth until they reach the desired tenderness, about an hour. They’ll be ready when they’re tender and full of flavor.
- Feel free to add a splash of your favorite hot sauce to turn up the heat. Don’t forget to save the flavorful Potlikker (or “pot liquor”).
Recipe Tips
- Pick Fresh Collard Greens: Choose collard greens that are a bright green color and have crisp leaves.
- Clean Them Well: Collard greens can be a little gritty, so wash them well under cold water. You can also soak them in a big bowl of water to loosen up any dirt, then rinse them again to make sure they’re clean.
- Take Off the Tough Stems: The stems of collard greens are thick and tough, so they’re not fun to eat. To remove them, fold each leaf in half and cut along the center to separate the leaves from the stem.
- Cut into Bite-Sized Pieces: To help them cook evenly, chop the collard greens into bite-sized pieces about 1 to 2 inches long.
- Season to Taste: Taste the broth before adding the collard greens and adjust the seasoning as you like. You can add more salt, pepper, or any other spices to make it taste just right.
- Cook Low and Slow: For the best flavor and texture, cook the collard greens slowly on low heat. This lets all the flavors mix and helps the greens get tender without turning mushy.
- Make Them Ahead: Leftover collard greens often taste even better the next day since the flavors have had more time to blend. You can make them ahead and just heat them up when you’re ready to eat.
What to Serve
If you are wondering what to serve with this soul food collard greens recipe with smoked turkey, the options are endless. Many soul food dishes and BBQ recipes go with collards. Here are a few of our favorites:
- Fried Chicken: Our crispy Southern fried chicken recipe is the epitome of Southern cooking a cherished family tradition that brings crispy, golden goodness to our table.
- Smothered Chicken and Rice: Smothered chicken, featuring tender, juicy chicken smothered in a rich, flavorful gravy, is a Southern classic.
- Smothered Oxtails: These oxtails, are smothered in rich, velvety brown gravy with bell pepper and onion and served over rice.
- Candied Yams: Sweet, tender yams cooked with butter, sugar, and sometimes marshmallows provide a sweet contrast to the greens’ savory flavors.
- Red Beans and Rice: Red kidney beans, smoked ham hocks, andouille sausage, bay leaves, bell pepper, celery, and onion are cooked with Creole spices and served with white rice.
- Cornbread: Our Southern cornbread recipe is easy to follow and yields a moist, tender crumb. We also have a sweet potato cornbread recipe that is so delicious!
- Macaroni and Cheese: Try our baked Southern macaroni and cheese recipe featuring cheddar, Monterey jack, and mozzarella or Gouda mac and cheese.
- Fried Catfish: This Southern fried catfish has a crispy golden brown cornmeal crust and is seasoned to perfection with fish fry seasoning.
Commonly Asked Questions
How do I know when the collard greens are done cooking?
Collard greens are done when they are tender but still have a slight bite to them. Taste test them periodically to check for doneness.
Can I freeze leftover collard greens?
Yes, you can freeze leftover collard greens for future use. Allow them to cool completely, then transfer them, along with the potlikker, to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months.
Southern Collard Greens Recipe with Smoked Turkey
This is the best collard greens recipe with smoked turkey legs and a blend of savory spices. Simmered to perfection, these Southern style collard greens are tender, full of flavor, and sure to be on regular rotation for Sunday soul food supper.
Ingredients
- 2 smoked turkey legs or smoked turkey wings or turkey necks
- 1/2 yellow onion finely chopped
- 1 tablespoon seasoned salt or as needed
- 2 chicken bouillon cubes
- 1 tablespoon ground black pepper
- 1 1/2 teaspoons Diamond Crystal Kosher Salt start with less and adjust to taste if using any other type of salt
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon granulated onion or onion powder
- 1/2 teaspoon red pepper flakes
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons apple cider vinegar
- 2 bunches of fresh collard greens trimmed, chopped, and washed
Instructions
- Place smoked turkey legs in a large pot over medium heat.
- Pour water over them, ensuring it’s 2 inches above the turkey legs.
- Stir in chopped onion, seasoned salt, chicken bouillon, black pepper, kosher salt, granulated garlic, granulated onion, and red pepper flakes.
- Pour in Worcestershire sauce and apple cider vinegar.
- Bring to a boil, then simmer for 45 minutes until turkey legs are tender.
- While the broth simmers, cut and wash collard greens, ensuring they’re clean.
- After turkey legs are tender, remove them from the broth.
- Optional: Shred turkey meat and return to the pot. Discard bones.
- Carefully add collard greens to the pot, ensuring they’re submerged.
- Cover the pot and lower heat to medium-low.
- Simmer collard greens in the broth for about an hour until tender.
- Adjust seasoning if needed.
- Serve hot and enjoy!
Notes
- Pick Fresh Collard Greens: Choose collard greens that are a bright green color and have crisp leaves.
- Clean Them Well: Collard greens can be a little gritty, so wash them well under cold water. You can also soak them in a big bowl of water to loosen up any dirt, then rinse them again to make sure they’re clean.
- Take Off the Tough Stems: The stems of collard greens are thick and tough, so they’re not fun to eat. To remove them, fold each leaf in half and cut along the center to separate the leaves from the stem.
- Cut into Bite-Sized Pieces: To help them cook evenly, chop the collard greens into bite-sized pieces about 1 to 2 inches long.
- Season to Taste: Taste the broth before adding the collard greens and adjust the seasoning as you like. You can add more salt, pepper, or any other spices to make it taste just right.
- Cook Low and Slow: For the best flavor and texture, cook the collard greens slowly on low heat. This lets all the flavors mix and helps the greens get tender without turning mushy.
- Make Them Ahead: Leftover collard greens often taste even better the next day since the flavors have had more time to blend. You can make them ahead and just heat them up when you’re ready to eat.
Nutrition
Calories: 537kcalCarbohydrates: 9gProtein: 70gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 241mgSodium: 3063mgPotassium: 1223mgFiber: 5gSugar: 2gVitamin A: 4864IUVitamin C: 35mgCalcium: 298mgIron: 7mg
Tried this recipe?Let us know how it was!
YUM
Thanks, Wayne!
I simply wanted to say this is the first bowl of greens cooked properly since I don’t know when of ever, really in a very long time! The reason why is that everyone who thought they were cooking greens didn’t clear the greens if stems, this bowl of greens had no stems! Exactly right way to cook greens excellent bowl of greens! Thank You
Hi Keith! We love to hear that, truly appreciated! We love this recipe too.
What type of seasoning salt? I’ve always wanted to make collards but never knew how, so thanks for sharing this
Lawry’s Seasoned Salt or Morton’s Season All are both good ones to try.
Im doing collards too. Thanks for sharing 👍
Awesome, we love to hear it!
Do you add the chopped onions to the broth with the smoked turkey or when you add the collards, or are they added on top when served?
Hey Edie! We add the chopped onions to the broth with the smoked turkey, chicken bouillon, and seasonings. Thanks for asking, we will be sure to update the recipe to include this note!
Made it just as the recipe reads; VERY Good. Great way to use the left over Christmas turkey and heart healthy.
Started the New Year with heart healthy meal. Thank you for sharing!