The Story & Intro
Growing up in Crete, I never imagined I’d fall in love with a dish that wasn’t Mediterranean. But one cold evening, when I first visited friends in the U.S., I was introduced to Collard Greens with Smoked Turkey a soulful Southern dish that instantly warmed my heart. The deep, smoky aroma, the tender greens simmered in broth, and that rich, meaty flavor reminded me so much of home-cooked stews my grandmother used to make.
Since then, this dish has become one of my favorite comfort foods. I’ve given it a little Greek twist by adding a touch of olive oil and lemon because in Crete, olive oil is our liquid gold, and lemon adds brightness to everything. Cooking Collard Greens with Smoked Turkey is a true act of love. The slow simmering, the patient stirring, and the aroma filling your kitchen it all feels like home.
I believe that food connects us across oceans and cultures. Whether it’s a pot of greens in Georgia or a stew in Crete, it’s the same language of comfort. This Collard Greens with Smoked Turkey recipe combines Southern soul with Mediterranean simplicity flavorful, nourishing, and full of warmth.
So grab your pot, roll up your sleeves, and let’s make this cozy dish together. Because when you serve a bowl of greens, you’re not just feeding the body you’re feeding the soul.
Ingredients You’ll Need
Here’s everything you’ll need to create the perfect pot of Collard Greens with Smoked Turkey:
- 2 lbs fresh collard greens (washed, trimmed, and chopped)
- 1 lb smoked turkey wings or legs
- 1 large onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth (low sodium preferred)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional for heat)
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil (Greek extra virgin if possible)
- 1 lemon, sliced for serving
Step-by-Step Instructions
Step 1: Prepare the Collard Greens
Wash the collard greens thoroughly. Remove tough stems and chop the leaves into medium-sized pieces. It’s important to rinse them several times to remove any grit think of it as showing your greens some extra love!
Step 2: Cook the Smoked Turkey
In a large pot or Dutch oven, add the smoked turkey and enough water to cover it. Bring to a gentle boil, then reduce to a simmer for about 45 minutes. This releases all that incredible smoky flavor and tenderizes the meat.
Step 3: Build the Flavor Base
Remove the turkey pieces from the pot and set aside. Pour out most of the water, leaving about 2 cups in the pot. Add olive oil, diced onion, and garlic. Sauté over medium heat until fragrant about 3–4 minutes. This is where the magic starts!
Step 4: Combine and Simmer
Add the collard greens to the pot, followed by the smoked turkey (cut into smaller pieces if needed). Pour in the chicken broth, season with salt, black pepper, and red pepper flakes. Stir gently to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1 hour and 15 minutes, stirring occasionally, until the greens are tender and flavorful.
Step 5: Add the Finishing Touches
When the greens are done, stir in the apple cider vinegar and taste for seasoning. Add a little more salt or pepper if needed. Serve with a drizzle of olive oil and a squeeze of fresh lemon juice for that Greek brightness.
Serving Suggestions
Collard Greens with Smoked Turkey pairs beautifully with cornbread, rice, or even mashed potatoes. For a Greek twist, I love serving it alongside a slice of crusty bread and a small plate of feta cheese.
This dish also gets better with time so don’t hesitate to make it a day ahead. The flavors deepen overnight, making your second serving even more irresistible.
Whether you’re preparing it for a Sunday family dinner or a cozy weeknight meal, this recipe brings together the warmth of the South and the heart of Crete in one delicious pot.
Tips for Perfect Collard Greens
- Use quality greens: Fresh, dark, and firm leaves give the best flavor.
- Don’t rush the simmering: Low and slow cooking helps tenderize the greens and blend the smoky notes.
- Add vinegar at the end: It lifts the flavor and balances the richness.
- Store leftovers: Keep in an airtight container for up to 3 days; the taste improves with time.
Why You’ll Love This Recipe
This Collard Greens with Smoked Turkey recipe isn’t just food — it’s comfort, history, and culture in one bowl. It’s hearty, healthy, and packed with vitamins and protein. The smoked turkey gives you all the flavor without the heaviness of traditional ham hocks, and the collard greens bring a beautiful earthy taste that feels like a hug from the inside out.
For me, every bite is a reminder of how food connects us. From my grandmother’s kitchen in Crete to Southern tables across America, dishes like this remind us that love and flavor have no borders.
🥘 Recipe Card
⏰ Time
Prep Time: 20 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 35 mins
🧂 Ingredients
- 2 lbs collard greens
- 1 lb smoked turkey wings or legs
- 1 onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp red pepper flakes
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 lemon
👩🍳 Instructions
- Wash and chop collard greens.
- Boil smoked turkey for 45 mins; set aside.
- Sauté onion and garlic in olive oil.
- Add greens, turkey, broth, and spices.
- Simmer 1 hr 15 mins until tender.
- Stir in vinegar; serve with lemon.
💡 Notes
For a spicier kick, add more red pepper flakes. Use leftover smoked turkey for extra depth.
🍽️ Nutrition (Per Serving)
Calories: 220 | Protein: 25g | Carbs: 10g | Fat: 8g | Fiber: 4g
Conclusion
Cooking Collard Greens with Smoked Turkey has become a ritual of comfort in my kitchen. It’s a reminder that no matter where you’re from, food has the power to connect hearts and cultures. This dish brings the earthy greens of the South and the sunlit olive oil of Greece into one pot simple, soulful, and unforgettable.
So next time you’re craving something warm and nourishing, remember that you don’t need to travel far for comfort just open your kitchen, stir your pot, and let love simmer.