Southern Collard Greens Simmered with Smoked Turkey

The collards start out as a mountain of leaves, but each batch wilts down quickly once it hits the hot broth. By the time the pot is ready, the greens…

By Riley • October 25, 2026 • Reading time: 9 min

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The collards start out as a mountain of leaves, but each batch wilts down quickly once it hits the hot broth. By the time the pot is ready, the greens are tender enough to cut with a spoon, and the smoky turkey has given the cooking liquid a deep, savory taste. I like that every bowl comes with both the greens and some of that seasoned broth.

Collards need time to soften, and the smoked turkey leg needs a little time to flavor the broth before the greens go in. I let those two parts happen in order, then finish the pot with apple cider vinegar and just enough red pepper flakes to warm things up. The result is tender greens with a bright edge and plenty of smoky pot liquor.

Why the Turkey Gets a Head Start Before the Collards

The smoked turkey leg does two jobs in this pot: it becomes the meat for serving, and it builds the base of the broth. Giving it time with the onion, garlic, chicken broth, and water lets its smoky, savory flavor move into the liquid before the greens are added. That broth is what the collards will slowly absorb as they soften.

Collards and smoked turkey don’t reach their best texture on the same schedule. The turkey gets its own covered simmer first; after the greens go in, everything cooks together until the leaves are deeply tender. Put the greens in at the beginning and they’d spend the entire turkey-cooking stretch softening before their longer simmer even starts. Separating the two stages lets the turkey flavor the broth without asking the greens to wait in it for the whole cook.

Keep the pot at a quiet simmer once it comes down from the boil. A hard boil isn’t needed to make the broth flavorful, and the gentler heat gives the turkey and greens time to become tender without constant bubbling.

What the Smoked Turkey and Collards Contribute to the Pot

• Smoked turkey leg — This is the source of the pot’s smoky character and the tender meat returned to the greens at the end. Choose a meaty leg; a smoked ham hock can stand in, but it brings a porkier taste and may make the broth saltier, so wait until the final taste before adding salt.
• Collard greens — Fresh leaves hold their shape through the long simmer and become silky without disappearing into the broth. Look for crisp leaves without yellowing, wash them well, remove the thick stems, and chop the leaves. Mustard greens can replace some or all of the collards for a sharper, more peppery pot, though they may soften sooner.
• Low-sodium chicken broth — It adds savory depth while leaving room to season the finished pot, especially since smoked turkey contributes salt. A standard grocery-store broth works; no special brand is needed. Unsalted chicken broth works too, but the finished greens may need more seasoning.
• Onion and garlic — These build a mellow savory base alongside the turkey. Regular yellow onion and fresh garlic are a good fit here; slice the onion thinly and mince the garlic so both release their flavor into the broth.
• Apple cider vinegar — Its clean tang balances the earthy greens and smoky broth. White vinegar can replace it for a sharper finish, while apple cider vinegar gives the pot a softer fruitiness. Stir it in after the long simmer so its brightness remains noticeable.

Building the Broth First, Then Simmering the Greens Tender

Start the Smoked-Turkey Broth

Put the smoked turkey leg, thinly sliced onion, minced garlic, chicken broth, and water in an 8-quart stockpot. Bring the pot to a boil over medium-high heat, then lower the heat, cover, and simmer gently. The liquid should bubble quietly rather than churn. Give it 45 to 60 minutes, until the turkey is tender and the broth smells savory and smoky.

Let Each Batch of Collards Wilt

Add the chopped collards in batches, stirring each addition into the hot liquid as the leaves collapse. The first batch will take up the most room, so let it shrink before adding more. Keep the greens in the broth instead of leaving a dry mound on top. Once all the leaves have wilted into the pot, cover it again.

Simmer Until the Leaves Are Soft

Keep the pot covered over low heat for 1 to 1 1/2 hours, stirring occasionally. The leaves should lose their firm bite and become tender throughout, with no tough, fibrous chew. If they still feel firm, give them more time at a gentle simmer rather than turning up the heat. Check the broth level as you stir; the greens should stay nestled in the cooking liquid.

Pull the Turkey and Season the Pot

Lift the turkey leg out of the stockpot and pull the meat from the bone. Return the meat to the greens, then discard the bone and skin. Stir in the apple cider vinegar, red pepper flakes, kosher salt, and ground black pepper. Taste the broth before adding any more salt or pepper, since the smoked turkey and broth already bring seasoning to the pot.

How to Adjust the Heat, Greens, or Sodium

Questions That Come Up With a Pot of Collards

Southern Collard Greens Simmered with Smoked Turkey

Southern collard greens with smoked turkey simmer slowly in chicken broth until the greens are very tender and the broth is rich with smoky flavor. Shredded turkey and a splash of apple cider vinegar finish this comforting Southern side dish.

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Prep Time 20 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Servings: 6 servings

Course: Side Dish

Cuisine: Southern

Calories: 190

Ingredients Equipment Method Notes

Ingredients

  

• 1 smoked turkey leg about 1 pound
• 1 yellow onion medium, thinly sliced
• 3 cloves garlic minced
• 6 cups low-sodium chicken broth
• 2 cups water
• 2 lb collard greens washed, thick stems removed, and leaves chopped
• 1 tbsp apple cider vinegar
• 0.25 tsp red pepper flakes
• 0.5 tsp kosher salt plus more to taste
• 0.25 tsp ground black pepper plus more to taste

Equipment

• 1 8-quart stockpot

Method

 

1. Put the smoked turkey leg, onion, garlic, chicken broth, and water in an 8-quart stockpot.
2. Bring to a boil over medium-high heat.
3. Reduce the heat to low, cover, and simmer for 45 to 60 minutes, until the turkey is tender and the broth is flavorful.
4. Add the collard greens in batches, stirring each batch into the pot as it wilts.
5. Cover and simmer over low heat for 1 to 1 1/2 hours, stirring occasionally, until the greens are very tender.
6. Remove the turkey leg and pull the meat from the bone.
7. Return the meat to the pot; discard the bone and skin.
8. Stir in the vinegar, red pepper flakes, salt, and black pepper.
9. Taste and adjust the salt and pepper before serving.

Notes

For the best flavor, let the turkey simmer until tender before adding the greens. Refrigerate leftovers for up to 4 days or freeze them; use unsalted chicken broth instead of low-sodium broth if you want more control over the salt.