Southern Collard Greens

Southern Collard Greens with Smoked Turkey

If you’ve never made Southern collard greens with smoked turkey, don’t let them intimidate you. I always assumed collard greens were difficult to make, but after trying them myself, I realized they’re surprisingly simple. Most of the cooking time is hands-off while the greens slowly simmer until they’re tender and full of flavor.

Instead of using ham hocks, this Southern collard greens recipe gets its rich, smoky flavor from a smoked turkey leg. It’s a little lighter but still delivers that classic Southern taste. I served these collard greens alongside my Crispy Oven Baked Chicken Leg Quarters and warm 3-Ingredient Sprite Biscuits, and it quickly became one of my favorite comfort food meals.

Whether you’re making them for Sunday dinner, Thanksgiving, New Year’s Day, or just because you’re craving a Southern side dish, these smoked turkey collard greens are an easy recipe that everyone will love.

Why You’ll Love This Recipe

• Smoky, savory flavor without using ham hocks
• Easy recipe with simple ingredients
• Mostly hands-off cooking while everything simmers
• Perfect for holidays, Sunday dinners, or weeknight meals
• Great served with chicken leg quarters, cornbread, or biscuits
• Even better the next day!

Ingredients

Collard Greens

Fresh collard greens are the star of this recipe. You’ll need about two large bunches. Don’t worry if they look intimidating, they cook down significantly.

Smoked Turkey Leg

Using a smoked turkey leg adds incredible flavor while keeping the dish a little lighter than traditional ham hocks. Mine had plenty of meat, which made the finished dish even heartier.

Chicken Broth

I recommend using low-sodium or no-sodium (if you can find it) chicken broth so you can control the seasoning. The smoked turkey leg already contributes a lot of salt.

Onion & Garlic

These aromatics create the flavorful base for the broth.

Apple Cider Vinegar & Sugar

A splash of vinegar brightens the greens, while just a little sugar helps balance any bitterness without making them sweet.

Seasonings

Black pepper, onion powder, and optional crushed red pepper flakes add just the right amount of flavor.

Jamie’s Tip: Every smoked turkey leg is a little different. Mine added plenty of salt on its own, so I recommend waiting until the very end before deciding whether your collard greens need any additional salt.

How to Make Southern Collard Greens

*printable recipe card is available at the bottom of this page

Step One: Brown the Smoked Turkey Leg

Heat the olive oil in a large Dutch oven over medium heat. Brown the smoked turkey leg for about 2–3 minutes per side. This extra step helps develop even more smoky flavor.

Step Two: Cook the Onion and Garlic

Using a vegetable chopper, dice the onion into small, even pieces. Add the onion to the Dutch oven and cook for 5–6 minutes, or until softened.

Next, press the garlic cloves using a garlic press and stir them into the onions. Cook for about 30 seconds, just until fragrant.

Stir in the black pepper, onion powder, and optional crushed red pepper flakes.

Step Three: Simmer the Broth

Pour in the chicken broth and bring everything to a gentle simmer. Cover and cook for 45–60 minutes. This allows the smoked turkey to flavor the broth while becoming tender enough to shred later.

Step Four: Wash the Collard Greens

While the broth simmers, it’s time to prep the greens.

I like to wash the collard greens whole before cutting them. Working in batches, place the leaves in a large bowl or clean sink filled with cold water and add a splash of vinegar. Let them soak for a few minutes to help loosen any dirt or grit, then rinse well and drain.

Step Five: Remove the Stems

Using the tip of a sharp knife, cut down both sides of the thick center stem to remove it from each leaf. Stack the stemmed leaves as you work.

Step Six: Slice into Ribbons

Layer several leaves together, roll them tightly into a cylinder, and slice across the roll to create ribbons. I like to cut the rolled greens once more lengthwise so the pieces aren’t quite as long. This makes the finished collard greens much easier to eat.

Step Seven: Add the Collard Greens

Add the collard greens to the pot a handful at a time, stirring as they begin to wilt. It will seem like a lot at first, but they’ll quickly cook down.

Cover and simmer for another 45–60 minutes, or until the greens are as tender as you like.

Step Eight: Shred the Turkey

Remove the smoked turkey leg from the pot and let it cool just enough to handle. Pull the meat from the bone, discarding the skin, bones, and any tough pieces.

Stir the shredded turkey back into the collard greens.

Step 9: Finish the Greens

Stir in the apple cider vinegar and sugar.

Taste the greens before adding any salt. Depending on your smoked turkey leg, you may not need any additional seasoning.

Serve warm with hot sauce if you’d like a little extra kick.

Jamie’s Tips

• Wash the collard greens thoroughly. They often hold quite a bit of sand and grit between the leaves.
• Don’t skip browning the smoked turkey leg, it adds a ton of flavor.
• Every smoked turkey leg varies in saltiness, so season at the end after tasting.
• If your turkey leg is especially meaty, feel free to add another bunch of collard greens.