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Soulful Southern Collard Greens with Smoked Turkey, Silky Texture, and Deep, Slow-Simmered Flavor
Now listen here, flavor peeps—we got a pot of soul food collard greens with smoked turkey that’ll take you higher, just like Biggie said: “Sky’s the Limit.” Video for how to make recipe included in recipe card.
These greens ain’t just simmered—they’re slow-stewed in homemade broth built from smoked turkey, celery, onions, carrots, corn cobs, bay leaf, and fresh herbs, turning a humble pot into a soulful masterpiece.
That smoked turkey leg or tails brings the bassline—rich, savory, and deep—while a splash of apple cider vinegar and a kiss of molasses add that sweet-and-sassy balance that keeps you coming back for more.
Give it 1½ to 2 hours to break down these fresh collard greens ‘til they’re silky but still got that backbone.
Beats and Eats (music to pair with Southern style collard greens)
And Biggie? He rides with these greens because they’re like his bars: real, resilient, and made with heart. Just like Biggie’s verses ride smooth over a warm, nostalgic beat, those greens simmer low in smoky broth, soaking up flavor from the turkey, molasses, vinegar, and herbs until they hit deep.
It’s a reminder that good things—whether it’s success or soul food—take time, care, and heart. The greens carry legacy and flavor in every bite, the same way Big’s lyrics carry wisdom and flow. Together, they’re a celebration of culture, perseverance, and the belief that no matter where you start, the flavor (and the sky) is the limit.
No smoked turkey meat? A ham hock can pinch hit, but don’t skip the homemade broth—it’s the quiet hero of this dish. If you must, then sub in chicken broth. Add in some red pepper flakes for a light heat addition.
These collards don’t just feed your belly—they feed your spirit.
Serve up this Southern collard greens recipe with Grandma's hot water cornbread, Southern style black-eyed peas, and ultimate comfort food smothered pork chops, and let the whole table know the limit don’t exist.
Don't forget to reserve some of that pot likker and use to flavor a dish like shrimp and grits.
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Ingredients
For the Greens
- 2 bunch of collard greens de-stemmed, chopped and cleaned
- ½ onion sliced
- 2 teaspoon smoked sweet paprika
- 4-5 cups of homemade broth or low-sodium chicken stock
- 1 /2 teaspoon red pepper flakes
- ½ cup apple cider vinegar
- 1 tablespoon molasses
For the charred onion
- 1 large white onion halved
For the Homemade Stock
- 2 bay leaves
- 2-3 sprigs fresh herbs
- ½ large onion charred
- 3 garlic cloves diced
- 1 whole ear of corn husks removed
- 2 large carrots halved
- 2 celery stems halved
- 2-3 fully cooked smoked turkey wings or 1 smoked turkey leg
- ½ tablespoon kosher salt
- ½ tablespoon black pepper
Instructions
For the onion
- Turn cooktop burner to highest settings. Place onion halved side down and burn to a char. Flip and char the other side
For the Homemade Stock
- Add 7-8 cups of water to a large stock pot.
- Add smoked turkey, charred onion, corn, carrots, celery, bay leaf, garlic, salt, and pepper, bring to a boil, then simmer for at least 2 hours. I simmer mine from anywhere between 12-24 hours.
- Let the stock cool. Strain the stock into a large bowl. Pull the smoked turkey meat off the bones and reserve for later. Let stock sit overnight in the fridge.
Make the greens
- In a large pot, add a tablespoon of olive oil and the sliced onions. Season with half the paprika. Saute until tender.
- Add in the broth, red pepper flakes, greens, molasses, vinegar, and smoked turkey meat pieces. Bring to a boil and then reduce heat to simmer for about an hour. Halfway through add the remaining paprika.
- Season to your preference with more paprika, salt, pepper if you feel the need, but the flavor from the stock should be enough.
Video
Notes
- First and foremost spend the time to clean the greens. Unless you're buying pre-packaged collards, thoroughly wash the greens. Check that! Even give the bagged version a rinse. Greens typically have all kinds of dirt on them, so take the time and wash them in your sink to ensure of the sandy, earthy grittiness is removed. You'll thank me later otherwise you'll get sand in your teeth and that's not a good look
- Chop the collards in some measure of uniformity. Roughly chopped is fine, you just want to avoid having really big leaves as once they absorb the liquid you'll end up with mounds or globs of greens which can be a chore to chew
- Make your own homemade broth. Commercial broths are either too salty or bland. Making your own allows you greater control.
- 95% of your effort should be spent on the broth. My greens don't touch the broth until after about 2 days of broth refinement. Refinement for me includes building the broth slowly letting it simmer for hours, tweaking the seasonings, and allowing for rest to allow the flavors to come together.
- Resist the urge to boil the collard greens; instead let them cook slowly wilting as they cook.
- For a version of these that can be made with convenience and ease try this instant pot greens recipe.
Amanda Mason
Wednesday 14th of September 2022
This was unbelievably delicious. The flavors were so on point and I'm from the south so I know what good greens need to taste like. Nailed this recipe perfectly!
Heather
Wednesday 14th of September 2022
Love collard greens! Can’t wait to try with the charred onion… sounds delish!
Kay
Wednesday 14th of September 2022
I will try this out over Christmas when we have loads of turkey :)