Southern-Style Braised Collard Greens with Smoked Turkey

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

Tender collard greens slowly braised with smoky turkey and aromatic spices for a comforting Southern side dish. This southern-inspired soups (gluten free) ready in about 90 minutes pairs collard greens, washed and chopped, medium yellow onion, chopped, garlic cloves, minced 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 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 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.