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Quick Southern Collard Greens & Smoked Turkey in 30 Minutes

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This quick Southern collard greens recipe delivers deep, soulful flavor in just 30 minutes. Smoked turkey infuses the broth with rich, savory taste, making it a perfect weeknight comfort food that tastes like it simmered all day.

Ingredients

Scale
  • 1 large bunch (about 1 pound) or 1 (16-ounce) bag pre-washed and chopped collard greens
  • 8 ounces smoked turkey wings, legs, or tails (preferably turkey tails)
  • 1 medium yellow onion, diced
  • 3–4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 tablespoon olive oil or neutral oil
  • 1 teaspoon brown sugar or a pinch of white sugar (optional)

Instructions

  1. Prep the Collard Greens (5 minutes): If using fresh bunches, wash them thoroughly. Stack the leaves, roll them tightly, and slice crosswise into 1/2-inch ribbons. If using pre-washed bagged greens, just open the bag. Set aside.
  2. Sear the Smoked Turkey (5 minutes): Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the smoked turkey pieces and cook for 2-3 minutes per side until nicely browned. Remove and set aside.
  3. Sauté the Aromatics (3 minutes): Reduce heat to medium. Add diced onion to the pot and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds more until fragrant.
  4. Build the Broth (2 minutes): Pour in 4 cups of chicken broth, scraping up any browned bits from the bottom. Add apple cider vinegar, red pepper flakes (if using), and a pinch of black pepper.
  5. Add the Greens and Turkey (2 minutes): Return the seared smoked turkey to the pot. Add all the collard greens. Stir to coat the greens in the broth.
  6. Simmer, Covered (20 minutes): Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 20 minutes, stirring halfway through. Greens should be tender but still have structure.
  7. Finish and Season (2 minutes): Remove lid. Taste and add salt carefully. Stir in brown sugar if desired. Remove turkey pieces, shred meat off bones, and stir back into greens. Discard bones.

Notes

Don’t skip searing the turkey—it builds deep flavor. Watch the salt as smoked turkey varies in saltiness. The lid is crucial for trapping steam and cooking greens quickly. For best texture, don’t overcook beyond 20 minutes. The pot liquor is the best part—serve it with cornbread or rice.

Nutrition

Keywords: collard greens, smoked turkey, quick, weeknight dinner, Southern, comfort food, 30-minute meal

Find it online: https://dinadishes.com/quick-southern-collard-greens-and-smoked-turkey-in-30-minutes/