Deep South Braised Collard Greens with Smoked Turkey

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender collard greens slowly braised with smoky turkey and a savory broth, capturing the soul of Southern comfort food. This American Southern-inspired slow-cooker recipe, ready in about 90 minutes, pairs smoked turkey leg, collard greens, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Ingredients

• 1 large (about 1.5 pounds) smoked turkey leg
• 2 pounds, stems removed and leaves chopped collard greens
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 4 cups low sodium chicken broth
• 2 tbsp apple cider vinegar
• 1/4 tsp red pepper flakes
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Add 4 minced garlic cloves and 1/4 tsp red pepper flakes, cooking for 1 minute until aromatic but not burnt.
3. Step 3: Place 1 large smoked turkey leg (about 1.5 pounds) into the pot and pour in 4 cups low sodium chicken broth. Bring the mixture to a simmer.
4. Step 4: Add 2 pounds chopped collard greens (stems removed) to the pot, pushing them down gently to submerge in the broth. Stir in 2 tbsp apple cider vinegar, 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Cover the pot partially and reduce heat to low. Let the collard greens braise gently for 1 hour, stirring occasionally, until the greens are tender and the turkey meat is falling off the bone.
6. Step 6: Remove the turkey leg, shred the meat, discard the bone, and return the shredded meat to the pot. Stir and adjust seasoning with additional salt or vinegar if desired before serving.