There’s nothing quite like the soul-soothing aroma of Spicy Collard Greens with Smoked Turkey wafting through the kitchen. Picture this: it’s a cool evening, and you’re gathered with friends or family, the table is set, and all that’s left to do is savor a dish that feels like a warm hug from Grandma. These collard greens, slow-cooked to perfection, marry tender leaves with smoky turkey and a symphony of spices, creating a delightful balance of heat and flavor.
I discovered this delicious recipe one chilly fall afternoon while rummaging through my pantry, and a happy accident turned into a crowd-pleaser. Ideal for those who tire of fast food and long for the authentic taste of Southern comfort, these greens not only nourish the body but also warm the spirit. They’re perfect for meal prep, as their rich flavors deepen over time, seamlessly complementing any gathering or festive occasion. So grab your apron, and let’s dive into cooking a dish that will surely become a favorite in your home!
Why are Spicy Collard Greens with Smoked Turkey a must-try?
Soul-warming Comfort: These greens are a hug in a bowl, perfect for chilly evenings.
Easily Made Ahead: Flavors deepen and improve when stored, making them a go-to for meal prep.
Crowd-Pleasing Flavor: The smoky turkey blends beautifully with tender greens and spices, guaranteed to impress family and friends.
Versatile Dish: Serve them as a side or a main, and they’re delightful alongside cornbread or fried chicken.
Nutrient-Packed: Collard greens are rich in vitamins and minerals, giving you a healthy boost with every bite.
Discover the joy of homemade comfort by trying this recipe that transforms simple ingredients into a Southern classic!
Spicy Collard Greens with Smoked Turkey Ingredients
For the Cooking Base
- Garlic (5 cloves, freshly minced) – Enhances flavor and aroma; use garlic powder as a substitute if fresh is unavailable.
- Kosher Salt – Enhances overall flavor; adjust to taste during final seasoning.
- Chicken Broth (8 cups) – Serves as the cooking liquid base, adding depth; vegetable broth can be used for a vegetarian option.
- Hot Sauce (1 tbsp) – Adds spice and heat; adjust quantity based on your preferred heat level.
- Vegetable Oil (1 tbsp) – Used for cooking aromatics; canola or olive oil are suitable substitutes.
For the Smoky Goodness
- Smoked Turkey Wing (1) – Provides a deep, smoky flavor to the broth; substitute with smoked ham hock if turkey is unavailable.
- Smoked Turkey Leg (1) – Further infuses the broth with rich flavor; optional to use any smoked meat for similar results.
For Sweet & Tangy Balance
- Brown Sugar (2 tsp) – Balances heat and acidity; maple syrup can be a sweetening alternative.
- Apple Cider Vinegar (1 tbsp) – Offers brightness and tang; white vinegar can be a substitute.
For the Greens
- Collard Greens (2 lbs) – The star ingredient, providing nutrition and texture; Swiss chard or kale can be used if collards are unavailable.
- Yellow Onion (1/2 cup, diced) – Adds sweetness and depth; shallots can replace onions if preferred.
- Red Pepper Flakes (1/2 tsp) – Adds a kick of heat; adjust according to taste or omit for a milder dish.
These ingredients come together to create a symphony of flavors in your Spicy Collard Greens with Smoked Turkey that is sure to delight!
How to Make Spicy Collard Greens with Smoked Turkey
Heat the Oil: In a large pot, heat vegetable oil over medium heat. Once it’s shimmering, add diced onion and sauté until it becomes translucent, about 3 minutes. This will lay the flavorful foundation for your greens.
Add Aromatics: Stir in the minced garlic and red pepper flakes, cooking for an additional minute. The fragrant aroma will fill your kitchen, setting the stage for a soul-warming dish.
Incorporate the Broth: Pour in the chicken broth and add the smoked turkey wing and leg, hot sauce, brown sugar, and kosher salt. Stir well to combine everything into a cohesive mixture.
Simmer the Base: Bring the pot to a gentle simmer, then reduce the heat to low. Cover the pot and allow it to simmer gently for 1 to 1.5 hours. A low and slow approach helps develop rich flavors.
Prepare the Greens: While the broth is simmering, remove the thick stems from the collard greens and chop the leaves into bite-sized pieces. This ensures they cook evenly and tenderly.
Shred the Turkey: Once the turkey is tender, carefully remove it from the pot. Shred the meat and discard the bones. The turkey’s deep flavor will enhance the greens.
Combine Turkey and Greens: Return the shredded turkey to the pot, add the chopped collard greens and apple cider vinegar. Stir well, ensuring the greens are submersed in the broth.
Simmer Again: Cover the pot and simmer for an additional 1.5 to 2 hours. Stir occasionally to prevent sticking. The greens should become beautifully tender and flavorful.
Adjust Seasoning and Serve: Taste your collard greens and adjust seasoning as needed. Serve them hot, allowing the rich broth to envelop the greens into a comforting bowl of goodness.
Optional: Serve with a dash of extra hot sauce for those who crave more heat.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Spicy Collard Greens with Smoked Turkey are perfect for meal prep enthusiasts! You can chop the collard greens, sauté the onion, and prepare the broth up to 24 hours in advance. Simply refrigerate the prepared components in airtight containers to maintain their freshness. When you’re ready to serve, combine the simmered broth with the greens and turkey, then simmer for an additional 1.5 to 2 hours until the greens are tender. Keeping the individual components separate until cooking helps prevent sogginess, ensuring your dish remains just as delicious. With these make-ahead tips, you’ll save time on busy weeknights while still enjoying a comforting, hearty meal!
How to Store and Freeze Spicy Collard Greens with Smoked Turkey
Fridge: Store your spicy collard greens in an airtight container for up to 5 days. The flavors will continue to deepen, making them even more delicious upon reheating.
Freezer: For longer storage, freeze in freezer-safe containers for up to 3 months. Be sure to leave some space for expansion as they freeze.
Reheating: When you’re ready to enjoy, thaw overnight in the fridge and reheat on the stove over low heat, stirring occasionally to maintain that mouthwatering taste of smoky turkey.
Airtight Guidance: Always ensure your container is well-sealed to prevent freezer burn and retain the rich flavors of your spicy collard greens with smoked turkey.
What to Serve with Spicy Collard Greens with Smoked Turkey?
Pairing these deliciously smoky and savory collard greens with the right sides can elevate your meal to an unforgettable feast.
Cornbread: The sweet, buttery taste of cornbread complements the spicy greens and is perfect for soaking up that rich broth.
Fried Chicken: Crispy fried chicken adds a crunchy contrast and a protein boost, making for a classic Southern meal.
Mac and Cheese: Creamy, cheesy goodness balances the heat of the greens, creating a comforting and satisfying combination.
Candied Yams: The sweet, caramelized flavors of yams provide a delightful contrast to the savory elements of the collard greens.
Black-Eyed Peas: Another Southern favorite, their hearty texture and mild seasoning harmonize well with the bold flavors of the greens.
Pickled Vegetables: A tangy crunch from pickled veggies adds brightness and freshness, enhancing the overall dining experience.
Sweet Tea: A classic Southern beverage, the sweetness of tea complements spicy dishes perfectly, offering a refreshing counterpoint.
Consider serving these alongside your Spicy Collard Greens with Smoked Turkey for a full, vibrant meal that celebrates Southern comfort food!
Expert Tips for Spicy Collard Greens with Smoked Turkey
Cook Low and Slow: Ensure to simmer your collard greens for at least 1.5 to 2 hours to achieve that tender, melt-in-your-mouth texture; rushing this step creates toughness.
Stem Removal: Always remove the thick stems from collard greens before cooking, as they don’t soften well during the long cooking time.
Gradual Seasoning: Adjust seasoning at the end of cooking, especially considering the saltiness of smoked turkey; add a peeled potato if the dish becomes too salty.
Flavor Variations: Feel free to experiment by substituting smoked turkey with other options like smoked ham or even mushrooms for a vegetarian twist.
Storage Enhancement: These Spicy Collard Greens with Smoked Turkey taste even better the next day; store them in an airtight container to allow flavors to deepen.
Serving Suggestions: Pair your greens with cornbread or fried chicken to create a comforting Southern meal that warms the heart.
Spicy Collard Greens with Smoked Turkey Variations
Feel free to explore these delightful twists on the classic dish, enhancing flavors and accommodating various diets!
Vegetarian Option: Replace smoked turkey with sautéed mushrooms or tempeh for a plant-based alternative bursting with umami.
Extra Protein: Add a can of drained black-eyed peas or chickpeas during the last hour of cooking for added heartiness and nutritional boost.
Cajun Kick: Stir in a tablespoon of Cajun seasoning for a lively dance of spices that brings extra heat and flavor.
Sweet & Savory: Incorporate diced sweet potatoes or carrots to introduce a subtle sweetness that contrasts beautifully with the smoky notes.
Herbaceous Freshness: Add chopped fresh parsley or cilantro at the end for a refreshing burst of color and flavor that brightens every bite.
Spicy Heat: For those who love a fiery kick, throw in a chopped jalapeño or more red pepper flakes to amplify the heat level.
Creamy Touch: Swirl in a splash of heavy cream or a dollop of sour cream just before serving for a luscious, creamy texture.
Citrusy Zest: A squeeze of fresh lemon or lime juice right before serving adds a delightful zing and elevates the dish even further.
Embrace your creativity with these variations, making the recipe truly your own!
Spicy Collard Greens with Smoked Turkey Recipe FAQs
How do I select the best collard greens for this recipe?
Absolutely! Look for collard greens with vibrant, dark green leaves. They should be crisp and fresh, without any dark spots or wilting. Choose ones with firm stems, and avoid those that appear slimy or discolored. If you can find them, young and smaller leaves tend to be more tender and flavorful.
How should I store leftovers of my Spicy Collard Greens with Smoked Turkey?
You can store your spicy collard greens in an airtight container in the fridge for up to 5 days. Just make sure the container is tightly sealed to keep the flavors intact. The greens will continue to develop their rich taste, so they’ll be even more delicious when you enjoy them later!
Can I freeze Spicy Collard Greens with Smoked Turkey?
Yes, you can! To freeze, let the collard greens cool to room temperature, then transfer them to freezer-safe containers. Leave some space at the top for expansion. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply thaw them overnight in the fridge and reheat on the stovetop over low heat, stirring occasionally.
What if my collard greens turn out tough?
Very! Tough greens often result from insufficient cooking time. Ensure you allow them to simmer for at least 1.5 to 2 hours to soften the leaves fully. If you find they’re still tough, try adding a bit of water or broth and letting them simmer longer. Also, remember to remove the thick stems before cooking, as they don’t soften well.
Are there any dietary considerations I should be aware of?
Definitely! If you’re serving these collard greens to guests, be sure to check for any dietary preferences or allergies. The recipe includes smoked turkey, which may not suit everyone. For a vegetarian option, use vegetable broth and substitute the turkey with mushrooms or beans for added protein.
Can I make this recipe spicier?
Of course! If you love heat, feel free to add more hot sauce or increase the amount of red pepper flakes according to your spice tolerance. You could even try mixing in diced jalapeños for an extra kick. Just remember, a little goes a long way, so adjust gradually for the perfect level of spice!
Spicy Collard Greens with Smoked Turkey for a Hearty Feast
Equipment
- - Large pot
Ingredients
For the Cooking Base
- 5 cloves Garlic, freshly minced Use garlic powder as a substitute if fresh is unavailable.
- Kosher Salt Adjust to taste during final seasoning.
- 8 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
- 1 tbsp Hot Sauce Adjust quantity based on your preferred heat level.
- 1 tbsp Vegetable Oil Canola or olive oil are suitable substitutes.
For the Smoky Goodness
- 1 Smoked Turkey Wing Substitute with smoked ham hock if turkey is unavailable.
- 1 Smoked Turkey Leg Optional to use any smoked meat for similar results.
For Sweet & Tangy Balance
- 2 tsp Brown Sugar Maple syrup can be a sweetening alternative.
- 1 tbsp Apple Cider Vinegar White vinegar can be a substitute.
For the Greens
- 2 lbs Collard Greens Swiss chard or kale can be used if collards are unavailable.
- 1/2 cup Yellow Onion, diced Shallots can replace onions if preferred.
- 1/2 tsp Red Pepper Flakes Adjust according to taste or omit for a milder dish.
Instructions
Cooking Directions
- In a large pot, heat vegetable oil over medium heat. Once it's shimmering, add diced onion and sauté until it becomes translucent, about 3 minutes.
- Stir in the minced garlic and red pepper flakes, cooking for an additional minute.
- Pour in the chicken broth and add the smoked turkey wing and leg, hot sauce, brown sugar, and kosher salt. Stir well to combine everything.
- Bring the pot to a gentle simmer, then reduce the heat to low. Cover the pot and allow it to simmer gently for 1 to 1.5 hours.
- While the broth is simmering, remove the thick stems from the collard greens and chop the leaves into bite-sized pieces.
- Once the turkey is tender, carefully remove it from the pot. Shred the meat and discard the bones.
- Return the shredded turkey to the pot, add the chopped collard greens and apple cider vinegar.
- Cover the pot and simmer for an additional 1.5 to 2 hours, stirring occasionally.
- Taste and adjust seasoning as needed. Serve hot.