Classic Southern-Style Braised Collard Greens with Smoked Turkey
A traditional Southern side dish featuring tender collard greens slowly braised with smoked turkey, onion, garlic, and flavorful seasonings. This classic recipe delivers rich, smoky, and savory greens perfect for comforting family dinners.
Ingredients
Check ingredients as you go.
- Greens
- Protein
- Vegetables
- Liquid
- Seasoning
- Cooking Fat
- Seasoning
Let’s make it
Preparation
Rinse the collard greens thoroughly under cold water to remove any grit. Remove the tough stems and chop the leaves into 2-inch pieces. Set aside.
Cooking
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced yellow onion and sauté for 4-5 minutes until soft and translucent.
Cooking
Add the minced garlic and optional red pepper flakes to the pot. Sauté for 1 more minute, stirring frequently to avoid burning.
Cooking
Add the smoked turkey leg to the pot, placing it on top of the sautéed onions and garlic. Pour in the chicken broth and apple cider vinegar. Stir gently to combine liquids.
Cooking
Bring the mixture to a simmer, then add the chopped collard greens on top without stirring to prevent wilting too quickly. Cover the pot and reduce the heat to low. Let the greens braise gently for about 45 minutes, stirring occasionally to mix and ensure even cooking.
Finishing
Check the greens for tenderness; they should be soft and flavorful. Remove the smoked turkey leg. Pull off the meat, shred it, and stir it back into the greens. Discard any bones or skin.
Finishing
Season the collard greens with salt and black pepper to taste. Stir and cook for an additional 5 minutes uncovered to blend the flavors.
Serving
Serve the classic Southern-style braised collard greens warm as a hearty side dish, ideal for family dinners.
Tips & notes
Use smoked turkey leg or smoked turkey wings for authentic flavor. If you prefer less spice, omit red pepper flakes. For a richer taste, add a small piece of ham hock with the turkey. Stir occasionally but gently to avoid breaking the greens too much.
Saving it for later
Cool leftover collard greens to room temperature within 2 hours. Store in an airtight container in the refrigerator for up to 4 days. Do not freeze as texture may degrade.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. Add a splash of chicken broth or water if the greens are too dry. Heat until steaming hot throughout, about 5-7 minutes.
