Smoky Collard Greens with Smoked Turkey

The short answer: These smoky collard greens simmer low and slow with a smoked turkey wing, onion, plenty of garlic and red pepper flakes until they’re silky and tender. You get all the deep, savory soul food flavor with olive oil instead of pork fat, and a pot likker worth sopping up.

It’s Sunday, the kitchen smells like garlic and smoke, and everybody keeps lifting the lid to check. That’s the magic of a real pot of greens. This version keeps every bit of that feeling.

It’s one of the meals from our guide to is soul food healthy, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.

Why these smoky collard greens belong on your table

• Smoked turkey brings the smoke. So you get that classic depth without fatback or ham hocks.
• It’s mostly hands-off. Once the pot is going, the stove does the work.
• It makes a big batch. Greens taste even better on day two, so lunch is handled too.
• Greens are the heart of the plate. Fiber, calcium and vitamin K in every bowl.

Dark leafy greens like collards are some of the most nutrient-rich foods you can eat. The Harvard Nutrition Source explains why they deserve a big spot on your plate.

The flavor: what makes it taste so good

Great greens are all about layers. First the onion and garlic soften in olive oil. Then smoked paprika and chili flakes bloom in the hot pot. Finally, a splash of apple cider vinegar at the end wakes the whole thing up.

• A smoked turkey wing or leg for deep, savory smoke
• Lots of fresh garlic and a sweet yellow onion
• Smoked paprika and red pepper flakes for warmth
• Apple cider vinegar to brighten the pot likker at the end

What you need

Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.

• Greens: collard greens, smoked turkey wing or leg, low-sodium chicken broth, water
• Flavor base: extra virgin olive oil, yellow onion, garlic cloves, smoked paprika, red pepper flakes, black pepper, sea salt, apple cider vinegar

Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.

How to make smoky collard greens

First, wash and slice the greens into ribbons. Next, brown the onion and garlic in olive oil with the spices. Then add the smoked turkey and broth, pile in the greens and let them simmer until tender. The full recipe card is below.

Smoky Collard Greens with Smoked Turkey

Silky collard greens slow simmered with smoked turkey, garlic, onion and chili flakes in olive oil. Soul food flavor, made lighter.

90minutes

14gprotein

150calories

6servings

Servings

1x2x3x

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Ingredients Uncheck all

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Greens

• 2 lbs collard greens washed, stems removed, sliced into ribbons
• 1 smoked turkey wing or leg about 1 lb
• 4 cups low-sodium chicken broth
• 1 cup water

Flavor base

• 2 tbsp extra virgin olive oil
• 1 large yellow onion diced
• 6 garlic cloves minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper freshly cracked
• 1/2 tsp sea salt to taste
• 2 tbsp apple cider vinegar

Instructions

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1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until soft.
   Start 5 min timer
2. Stir in the garlic, smoked paprika, red pepper flakes and black pepper. Cook for 1 minute until fragrant.
   Start 1 min timer
3. Add the smoked turkey, broth and water. Bring to a boil, then lower to a simmer for 15 minutes.
   Start 15 min timer
4. Add the collard greens a few handfuls at a time, stirring until they wilt down.
5. Cover and simmer for 60 minutes, stirring now and then, until the greens are silky and tender.
   Start 60 min timer
6. Pull the meat off the turkey, shred it and stir it back in. Add the vinegar, taste and adjust the salt. Serve with the pot likker.

Calories 150 Protein 14g Carbohydrates 10g Fat 6g Fiber 5g per serving, estimated

Serving ideas

Serve the greens in a bowl with plenty of pot likker, next to oven fried chicken or Creole black-eyed peas. A wedge of real cornbread for sopping is never a bad idea.

Nutrition at a glance: each serving has about 150 calories, 14g protein, 10g carbs and 5g fiber. Numbers are estimates and change with your exact ingredients.

Swaps and variations

• Make them vegetarian with vegetable broth, extra smoked paprika and a pinch of cumin.
• Mix in mustard or turnip greens for a peppery bite.
• Use a smoked turkey neck instead of a wing.
• Add a diced jalapeno with the onion for more heat.

Make-ahead and storage tips

Store smoky collard greens in their pot likker in the fridge for up to 5 days. They also freeze well for up to 3 months. Reheat them gently on the stove until steaming.

Frequently asked questions

Save this one for your next long day. Want more? Try our oven fried chicken with a cornmeal crust next.

Reviewed for accuracy by a Licensed Practical Nurse with 17 years of clinical experience. This article is for general information and is not medical or nutrition advice.