Slow-Simmered Southern Collard Greens with Smoked Turkey Tips, FAQ & printable recipe

Tips for success

For the best flavor, allow the cooked greens to rest in the slow cooker for twenty minutes after turning off the heat before serving.

This brief rest period allows the flavors to settle and the greens to absorb even more of the rich, seasoned pot likker, resulting in a more cohesive and deeply satisfying dish.

If you prefer a spicier final dish, increase the amount of red pepper flakes during the initial layering step.

Alternatively, serve with a bottle of hot sauce or extra pepper vinegar on the side, allowing each person to customize the heat level of their portion according to their own personal preference and taste.

Variations

• Spicy Cajun Greens: Add a tablespoon of Cajun seasoning and a diced jalapeño during the layering phase for a bolder, spicier profile that complements the smoky turkey perfectly.
• Vegetarian Smoky Greens: Substitute the smoked turkey with a tablespoon of smoked paprika and a splash of liquid smoke to mimic the deep, smoky flavor without using meat.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat in a saucepan over medium heat until steaming, or microwave in a covered bowl until heated through.

Transfer any leftover collard greens and turkey to an airtight container. Allow the greens to cool to room temperature for no more than two hours before placing them in the refrigerator.

Proper storage in an airtight container prevents the greens from absorbing other odors in the fridge and helps maintain their freshness for up to three days.

These collard greens actually taste better the next day, as the flavors continue to meld and develop while stored in the refrigerator. You can prepare the entire dish a day in advance, allow it to cool completely, and then reheat it gently on the stovetop or in the microwave when you are ready to serve.

Serving ideas

Serve the collard greens hot, ideally in a shallow bowl to ensure you get plenty of the savory pot likker with every bite. The greens are traditionally accompanied by a dash of pepper vinegar, which provides a sharp, bright contrast to the rich, smoky, and salty flavors of the slow-braised turkey and greens.

Consider pairing these greens with classic sides such as warm cornbread, which is perfect for soaking up the flavorful pot likker left at the bottom of the bowl.

The combination of the silky greens and the slightly sweet, crumbly cornbread creates a balanced and quintessential Southern dining experience that is both hearty and comforting.

Frequently asked questions

Recipe card

Slow-Simmered Southern Collard Greens with Smoked Turkey

Prep 15 minCook 6 hTotal 6 h 15 minServes 8

Ingredients

• 2 lb collard greens, washed and ribbon-cut
• 1 piece smoked turkey wing
• 1 medium sweet onion, diced
• 6 cloves garlic, minced
• 2 tbsp apple cider vinegar
• 4 cups chicken stock
• 1 tsp red pepper flakes
• 1 tbsp pepper vinegar for serving

Instructions

1. Place the washed and ribbon-cut collard greens into the ceramic basin of the 6-quart slow cooker. Add the smoked turkey wing, diced sweet onion, and minced garlic cloves on top of the greens to ensure even distribution of flavors during the long cooking process.
2. Pour the chicken stock and apple cider vinegar over the greens and turkey. Sprinkle the red pepper flakes evenly across the top. These ingredients will create the flavorful pot likker that defines this dish as they combine during the slow simmering process.
3. Cover the slow cooker with its lid and set to LOW. Cook for 6 hours. Once finished, ensure the turkey meat has reached an internal temperature of at least 165°F (74°C). Shred the turkey meat from the bone using tongs, mix it back into the greens, and stir in the pepper vinegar before serving warm.

Estimated nutrition per serving

Calories

180

Protein

12.5 g

Carbohydrates

10.2 g

Fat

9.8 g

Fiber

5.5 g

Sugar

2.1 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.