These Southern Collard Greens with Smoked Turkey are slow-simmered until tender in a savory, smoky broth loaded with onions, red and green bell peppers, garlic, and tender pieces of smoked turkey.

Instead of pork, this recipe uses smoked turkey wings to create that deep, smoky flavor that makes a pot of Southern greens so good. The turkey wings simmer in seasoned chicken broth until tender before they’re deboned and added back to the pot with the collard greens. A splash of apple cider vinegar adds just the right amount of tang to balance all those rich, savory flavors. Serve these collard greens alongside your favorite Southern comfort foods!

Why You’ll Love These Southern Collard Greens

Packed with Southern flavor: Smoked turkey, fresh vegetables, garlic, and seasonings create a rich, savory pot of greens.
No pork required: Smoked turkey wings provide plenty of smoky flavor without relying on ham hocks or bacon.
Tender, not rushed: Simmering the turkey first develops the broth before the collard greens ever go into the pot.
Easy to customize: Salt, pepper, garlic powder, onion powder, and crushed red pepper can all be adjusted to your taste.
Perfect Southern side: These greens belong next to black-eyed peas, cornbread, macaroni and cheese, fried chicken, or just about any Southern comfort-food dinner.

Watch How to Make This Recipe

Watch the step-by-step video above to learn how to make this.

Ingredients You’ll Need

3 bunches fresh collard greens
1/2 large white onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 garlic cloves, minced
2 smoked turkey wings
2–4 cups low sodium chicken broth, as needed
3 tablespoons apple cider vinegar
Crushed red pepper flakes, to taste
Salt, to taste
Onion powder, to taste
Garlic powder, to taste
Black pepper, to taste
2 tablespoons cooking oil

Ingredient Notes

Collard greens: Fresh collard greens are the star here. Wash them extremely well because dirt and grit can hide between the leaves. Removing the thick center stems gives the finished greens a more tender texture.

Smoked turkey wings: The smoked turkey does double duty—it flavors the broth while it simmers and provides tender pieces of meat that get folded back into the greens.

Red and green bell peppers: Using both adds flavor, color, and a subtle sweetness to the savory broth.

White onion: Onion forms part of the flavor base and is sautéed with the bell peppers before the broth is added.

Fresh garlic: Add the garlic after the onion and peppers have softened. It only needs a short time in the pot before becoming fragrant.

Chicken broth: Start with enough broth to simmer the turkey and greens comfortably. You can add more as needed depending on the size of your pot and how much liquid you prefer with your collards.

Apple cider vinegar: Vinegar provides acidity that cuts through the richness of the smoked turkey and savory broth. It also gives Southern greens that little tang in the background.

Crushed red pepper flakes: Add these according to how much heat you like. A little provides warmth without making the greens particularly spicy.

How to Clean and Cut Collard Greens

Don’t rush this part! Collard greens need to be cleaned thoroughly before cooking.

Separate the leaves and rinse them very well in cool water, making sure to remove any visible dirt or grit. I like to use salted water to soak and kill any bugs.

Remove the thick, tough center stem from each leaf.

Stack several leaves on top of one another, then roll them tightly into a cylinder. Slice the roll crosswise into even ribbons.

Continue until all of the collard greens have been cut, then set them aside while you prepare the smoked turkey broth.

How to Make Southern Collard Greens

1. Sauté the Vegetables

Heat 2 tablespoons of oil in a large pot over medium-high heat.

Add the diced white onion, green bell pepper, and red bell pepper.

Sauté until the vegetables begin to soften and the onion becomes translucent.

Add the minced garlic and continue cooking briefly, just until fragrant. Be careful not to burn the garlic.

2. Make the Smoked Turkey Broth

Reduce the heat and add the smoked turkey wings to the pot.

Pour in enough low-sodium chicken broth to create a flavorful cooking liquid, starting with about 2 cups and adding more as necessary.

Season the broth to taste with black pepper, garlic powder, onion powder, salt, and crushed red pepper flakes.

Add the apple cider vinegar and gently stir everything together.

Remember that smoked turkey and chicken broth can already contain quite a bit of sodium, so go easy on the salt initially. You can always add more later.

3. Simmer the Smoked Turkey

Cover the pot and simmer over medium-low heat for approximately 30–45 minutes, or until the smoked turkey is tender.

This step does more than cook the turkey—the smoked wings are also seasoning the broth that will eventually cook your collard greens.

4. Debone the Turkey Wings

Carefully remove the smoked turkey wings from the pot.

Allow them to cool enough to handle, then remove the meat from the bones. Discard the bones, skin, and any tough pieces.

Set the smoked turkey meat aside.

5. Add the Collard Greens

Add the prepared collard greens to the seasoned broth.

If all of the greens don’t fit at once, add them in batches. As the first batch wilts down, you’ll have room to add the rest.

Return the deboned smoked turkey meat to the pot.

6. Cook Until Tender

Continue cooking the collard greens uncovered over medium heat until they reach your preferred tenderness.

Stir occasionally so the greens cook evenly and become coated in that flavorful broth.

If the liquid gets too low during cooking, add additional chicken broth as needed.

Taste the greens and pot liquor toward the end of cooking. Adjust the salt, black pepper, garlic powder, onion powder, crushed red pepper flakes, or vinegar if necessary.

Once the collard greens are tender and seasoned exactly how you like them, they’re ready to serve.

What Is Pot Liquor?

That flavorful broth left at the bottom of your pot after cooking collard greens is often called pot liquor (or potlikker).

And you definitely don’t want to throw it away.

It’s full of flavor from the smoked turkey, chicken broth, vegetables, garlic, seasonings, vinegar, and collard greens. Spoon some over the greens when serving—or soak it up with a piece of cornbread.

Tips for the Best Southern Collard Greens

Clean the greens thoroughly. Nothing ruins a pot of collards faster than grit. Wash them until you’re confident they’re completely clean.

Remove those tough stems. The thick center stems can remain fibrous even after cooking, so removing them gives you more tender greens.

Build the broth first. Simmering the smoked turkey before adding the collards allows its smoky flavor to develop throughout the broth.

Don’t over-salt at the beginning. Smoked turkey and chicken broth can both contribute significant salt. Taste before adding more.

Add the greens in batches if necessary. Three bunches can look enormous before cooking, but they’ll wilt considerably.

Cook to your preferred tenderness. Some people like collards with a little texture; others want them very soft. Let the greens—not just the clock—tell you when they’re ready.

Don’t throw away the pot liquor. That’s where a ton of the flavor lives.

What to Serve With Southern Collard Greens

These collard greens make a delicious side for fried chicken, baked chicken, pork chops, meatloaf, macaroni and cheese, candied yams, cabbage, cornbread, or other Southern favorites.

They’re also a natural pairing with Southern black-eyed peas, especially for a traditional New Year’s Day meal.

Storage and Reheating

Allow leftover collard greens to cool before transferring them, along with some of their cooking liquid, to an airtight container.

Store them in the refrigerator for up to 3–4 days.

Reheat the greens gently in a saucepan on the stove top over medium-low heat until heated through. You can also reheat individual portions in the microwave.

Keep some of the broth with the greens during storage and reheating to help keep them flavorful and moist.

Frequently Asked Questions

Do You Have to Remove the Stems From Collard Greens?

I recommend removing the thick center stems because they can remain tough and fibrous. The more tender portions of the leaf cook much more evenly without them.

Can I Make Collard Greens Without Pork?

Absolutely. This recipe uses smoked turkey wings instead of ham hocks or bacon. The turkey gives the broth plenty of smoky, savory flavor.

Why Do You Put Vinegar in Collard Greens?

Apple cider vinegar adds acidity and a subtle tang that helps balance the rich, smoky flavors in the greens and broth.

How Do I Know When Collard Greens Are Done?

They’re done when the leaves are tender enough for your preference and no longer tough or chewy. There’s no need to force an exact cooking time because the greens themselves can vary.

Why Are My Collard Greens Bitter?

Collard greens naturally have a slightly bitter flavor. Cooking them in a well-seasoned, smoky broth and adding acidity from apple cider vinegar helps balance that bitterness.

Can I Add More Chicken Broth?

Yes. Start with enough broth for the greens and smoked turkey to cook properly, then add more as needed. How much you ultimately need depends partly on your pot, the amount of greens, and how much pot liquor you prefer.