Southern Collard Greens with Smoked Turkey
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Smoked turkey and onion simmer first, so by the time the greens go in the whole house smells like family is coming. Finish with a splash of cider vinegar, and don't you dare pour off the pot liquor.
The short version
Simmer smoked turkey (or a ham hock) with onion and garlic for 45 minutes to make the broth, add chopped collards, and simmer 45 to 60 minutes until silky. Finish with cider vinegar and hot sauce to taste.
What makes ours better
what we fixed so you don’t have to
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Make the broth before the greens go in. Simmering the smoked turkey on its own first gives you a rich, smoky base and tender meat. The greens then cook in that flavor instead of plain water.
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Add cider vinegar at the end. Smoke and salt need something sharp. A splash of vinegar added once the greens are tender keeps the pot from tasting flat.
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Keep the pot liquor. The broth left in the pot is the best part. Serve the greens with plenty of it, with cornbread to soak it up.
What you need
the usual suspects
- Smoked turkey legs or wings1½ pounds
- Yellow onion1 medium
- Garlic3 cloves
- Red pepper flakes½ teaspoon
- Collard greens2 pounds
- Apple cider vinegar1½ tablespoons
Broth
Greens
read it twice. buy it once.
Steps
deep breath. you’ve got this.
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Wash and cut the greens
Fill a clean sink or large bowl with cold water and swish the leaves around to loosen grit. Lift them out, drain the water, and repeat until no sand is left on the bottom. Fold each leaf in half and slice away the thick stem. Stack the leaves and cut them into 1-inch pieces.
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Start the broth
Heat the oil in a large Dutch oven or pot over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the smoked turkey, water, red pepper flakes and black pepper. Bring to a boil.
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Simmer the turkey
Reduce the heat to a steady simmer, cover, and cook until the turkey is very tender and the broth tastes smoky, about 45 minutes. Lift the turkey out, pull the meat off the bones, and return the meat to the pot. Discard the skin and bones.
About 45 min. Cook mode has a timer for this step.
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Add the greens
Stir in the Worcestershire sauce and the greens, adding them in handfuls as they wilt to fit them in the pot. Cover and cook over medium-low heat.
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Cook until silky
Simmer for 45 to 60 minutes, stirring now and then, until the greens are dark, soft and silky with no chew left in the ribs. There should still be plenty of broth at the bottom of the pot.
Keep the heat low and the lid on. A hard boil turns the greens drab and mushy.
About 50 min. Cook mode has a timer for this step.
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Season at the end
Stir in the vinegar. Taste the greens and broth together and add salt a pinch at a time, because smoked turkey varies in saltiness. Add more vinegar if it tastes flat. Serve in bowls with the broth and hot sauce.
Good to know
the stuff I’d tell you over the phone
- Swap the turkey for a ham hock, smoked turkey necks, or 4 slices of chopped bacon rendered first. If you use a salty ham hock, add very little salt until the end.
- Remove the stems because they stay tough. Hold each leaf at the stem and pull your hand along it, or slice it out with a knife.
- Mustard or turnip greens work the same way and cook a little faster; start checking at 30 minutes.
- They taste even better the next day, so make them ahead for the holidays.
- Storage. Refrigerate with their broth in a covered container up to 5 days. Freeze up to 3 months. Reheat gently on the stove with a splash of water.
Questions, answered
the questions my cousins text me
How long do collard greens take to cook?
In this recipe, 45 to 60 minutes after the broth is made. They are done when the ribs have no chew left and the leaves are soft and dark green.
How do I get the bitterness out of collard greens?
Cook them long enough, use a smoky meat in the broth, and finish with a little vinegar. Smoke, salt and acid balance the bitterness. A teaspoon of sugar helps if yours still taste sharp.
Do I have to remove the stems?
Yes, the thick part. It stays tough and fibrous even after an hour. The thin ribs inside the leaf soften fine.
Can I make collard greens without meat?
Yes. Use vegetable broth, a teaspoon of smoked paprika, and a splash of liquid smoke if you like. Add a tablespoon of olive oil with the onions for body.
What do I do with the pot liquor?
Serve the greens with a ladle of it, sop it up with cornbread, or save it for soup and for cooking beans or rice.
Can I make collard greens in a slow cooker?
Yes. Put everything except the vinegar in a slow cooker and cook on low for 6 to 8 hours. Stir in the vinegar at the end.
From the table
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Published October 29, 2026.