Southern-Style Braised Collard Greens with Smoked Turkey

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

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 drafted and published.

Tender collard greens slowly braised with smoky turkey and aromatic spices for a comforting Southern side dish. This Southern-inspired soup recipe (gluten free), ready in about 90 minutes, pairs collard greens, washed and chopped, smoked turkey leg or wing, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 75 min Serves 6 Southern cuisine 180 cal/serving

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Ingredients

1 lb collard greens, washed and chopped
1 (about 1.5 lbs) smoked turkey leg or wing
1 medium yellow onion, chopped
4 garlic cloves, minced
4 cups chicken broth
2 tbsp apple cider vinegar
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Heat 1 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 1 medium chopped yellow onion and sauté for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant.
Step 2: Add 1 smoked turkey leg (about 1.5 lbs) to the pot along with 4 cups chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes. Bring to a simmer.
Step 3: Stir in 1 lb washed and chopped collard greens, cover, and reduce heat to low. Simmer gently for 1 hour until the greens are tender and flavors meld.
Step 4: Remove the turkey leg, shred the meat off the bone, and return the meat to the pot. Stir in 2 tbsp apple cider vinegar to brighten the flavors before serving.