Collard Greens Sautéed with Smoked Turkey and Onion

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Earthy collard greens slowly sautéed with savory smoked turkey and sweet onions for a traditional Southern side dish bursting with flavor. This Southern United States-inspired vegetarian recipe, ready in about 50 minutes, pairs collard greens, smoked turkey leg, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 6 Southern United States cuisine 140 cal/serving

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Ingredients

1 lb, stemmed and chopped collard greens
1 (about 1 lb), meat shredded smoked turkey leg
1 large, sliced yellow onion
3, minced garlic cloves
2 tbsp olive oil
1 cup chicken broth
2 tbsp apple cider vinegar
1/4 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Rinse and stem 1 lb collard greens, then chop into 1-inch pieces and set aside.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 large sliced yellow onion and sauté for 5 minutes until softened and translucent.
Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
Step 4: Stir in shredded meat from 1 smoked turkey leg and cook for 3 minutes to warm through.
Step 5: Add chopped collard greens, 1 cup chicken broth, 2 tbsp apple cider vinegar, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
Step 6: Cover and simmer over medium-low heat for 25 minutes, stirring occasionally, until the greens are tender and most of the liquid has evaporated.