The first handful of collards can look like too much for the pot, with leaves rising well above the liquid. They soften as they cook, and the smoked turkey leg gives the water time to become a savory pot liquor before the greens go in. That’s the order I use for these classic Southern collard greens with smoked turkey: start the broth, then let the greens simmer in it until tender.
Collards need enough time to lose their chew without losing the character that makes them collards. I remove the tough stems and wash the leaves carefully, then let the covered pot do the slow work. Pulled turkey meat goes back into the greens, and the apple cider vinegar brightens the finished pot. Each serving gets tender greens, smoky meat, and plenty of pot liquor.
Kitchen Note
Drain the collards well after washing them. Leaves that carry a lot of rinse water can dilute the pot liquor, so I give them time to drain before they go into the pot.
Save these classic Southern collard greens with smoked turkey for a pot of tender greens and smoky pot liquor.
Why the Turkey Simmer Comes Before the Collards
The order matters here because the greens need a long, gentle cook, while the turkey leg and aromatics benefit from a head start in the pot. Simmering the turkey with the onion, garlic, and seasonings for 45 minutes gives the cooking liquid time to take on their flavor before the collards begin their longer stretch in the pot.
If everything went in together, the greens would spend that first stretch cooking while the liquid was still building its character. Separating the stages gives the turkey a full simmer before the leaves are added, then gives the collards their own covered cook until they’re very tender. Keep the heat low once the water boils; a steady simmer is the pace this pot needs. When it’s time to serve, the broth should taste savory, with the greens and turkey sharing the same well-seasoned liquid.
What Each Ingredient Brings to This Pot of Collards
- Collard greens — Their sturdy leaves hold up through a long simmer and turn tender without disappearing into the broth. Fresh leaves should look healthy, not wilted or slimy; the important prep detail is removing tough stems and cutting the leaves into even strips. No other ingredient in this pot makes a like-for-like replacement for collards.
- Smoked turkey leg — It brings both smoky flavor and meat to the pot. A good-quality smoked leg is worth choosing because its flavor carries through the cooking liquid; there isn’t a matching substitute among the other listed ingredients. The leg’s size can vary within the stated range, so the amount of meat you pull from it will vary too.
- Yellow onion and garlic — These give the broth a savory base beneath the smoke. They don’t need to be specialty ingredients; fresh garlic and an ordinary yellow onion work well. If you need to leave either out, the pot will still cook, but the broth will have less aromatic depth.
- Water — Water lets the turkey, onion, and garlic season the pot liquor directly. It also gives the collards room to cook under the lid. Keep the water amount consistent rather than reducing it to concentrate flavor; the greens need the liquid as they simmer.
- Black pepper and red pepper flakes — Black pepper adds a steady background warmth, while the flakes bring a more noticeable touch of heat. For a milder pot, leave out the red pepper flakes; the rest of the seasoning stays the same.
- Kosher salt — The smoked turkey contributes its own saltiness, so taste the finished pot before adding more. Kosher salt crystal sizes differ by brand, which is another reason to adjust at the end instead of salting heavily at the beginning.
- Apple cider vinegar — Stirred in at the finish, it gives the savory greens a bright edge. If you leave it out, the pot will taste less lifted; there isn’t another listed ingredient that provides the same tang.
How to Give Tough Collards Time to Turn Tender
Wash and Prepare the Leaves
Rinse the collards in several changes of cold water, then drain them well. Grit can cling to the leaves, so don’t rely on a quick rinse in one bowl of water. Remove the tough stems and cut the leaves into 1-inch strips before cooking. Clean, evenly cut leaves make for a better bite in the finished pot.
Build the Smoked Turkey Broth
Combine the water, smoked turkey leg, chopped onion, minced garlic, salt, black pepper, and red pepper flakes in a 6-quart Dutch oven or heavy pot. Bring the liquid to a boil over high heat, then reduce the heat to low. Cover and simmer for 45 minutes. Keep the lid on during this stage so the turkey and aromatics can simmer together steadily.
Let the Collards Wilt into the Pot
Add the greens by handfuls, stirring as they wilt to make room for the rest. The leaves will start bulky and gradually settle into the liquid; don’t force all of them in at once. Once they’ve all been added, cover the pot and keep it at a low simmer. Stir occasionally as the greens cook.
Shred the Turkey and Finish the Pot
Simmer the covered greens for 1 to 1 1/2 hours, until they’re very tender. Lift out the turkey leg, pull the meat from the bone, and discard the skin and bone. Return the meat to the greens, then stir in the apple cider vinegar. Taste the pot liquor and greens, add more salt if needed, and serve hot.
How to Make the Pot Milder or Meat-Free
Leave Out the Red Pepper Flakes
Omit the red pepper flakes for a gentler pot, keeping the black pepper and the rest of the ingredients unchanged. You’ll lose the flakes’ distinct heat, but the greens will still have the smoky broth and savory seasoning.
Make a Meat-Free Pot
Leave out the smoked turkey leg for a vegetarian version. The greens will cook in the seasoned water with the onion and garlic, but the broth won’t have the smoky flavor or the shredded meat that define the original.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours in an airtight container and use within 3 to 4 days. The greens will soften further as they sit.
- Freezer: Freeze the greens with their pot liquor in an airtight, freezer-safe container for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator.
- Reheating: Warm on the stovetop over low heat, stirring occasionally, until the leftovers reach 165°F throughout. Avoid a hard boil, which can make the greens softer than you want.
Questions That Come Up While the Collards Simmer
Classic Southern Collard Greens with Smoked Turkey
Ingredients
Equipment
Method
- Wash the collard greens in several changes of cold water.
- Drain the collard greens well.
- In a 6-quart Dutch oven or heavy pot, combine the water, smoked turkey leg, onion, garlic, salt, black pepper and red pepper flakes.
- Bring the mixture to a boil over high heat.
- Reduce the heat to low, cover and simmer for 45 minutes.
- Add the collard greens by handfuls, stirring as they wilt to make room for the remaining greens.
- Cover and simmer over low heat for 1 to 1 1/2 hours, stirring occasionally, until the greens are very tender.
- Lift the turkey leg from the pot.
- Pull the meat from the bone, discard the skin and bone, and return the meat to the greens.
- Stir in the apple cider vinegar.
- Taste the pot liquor and greens, and add more salt if needed.
- Serve hot.
