Southern Collard Greens simmered with smoked turkey wings offer the kind of comfort that warms from the inside out. This soulful dish is a true Southern staple, known for its rich potlikker, tender greens, and smoky depth that fills the kitchen with inviting aromas. Hearty yet humble, it brings together simple ingredients that transform into a flavorful masterpiece, perfect for holiday tables, Sunday dinners, or whenever you’re craving a nourishing, home-cooked meal.
Ingredients Breakdown
Each ingredient in this recipe serves a distinct purpose, coming together to create a well-rounded, full-bodied dish. The smoked turkey wings are the foundation of flavor, releasing savory, meaty notes as they simmer in water to form a deeply seasoned broth. Collard greens—sturdy and full of texture—soak up that smoky essence and soften into a silky, satisfying bite. Aromatics like chopped onion and minced garlic form the aromatic base, while crushed red pepper flakes add subtle heat and depth. Apple cider vinegar lends brightness and tang, cutting through the richness with a sharp lift, while a touch of sugar rounds everything out with a delicate sweetness. A final sprinkle of kosher salt ties it all together, enhancing the complexity of every spoonful.
Step-by-Step Guide
To build the base of this dish, heat olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Sauté finely chopped onion, minced garlic, and crushed red pepper flakes until the onion is translucent and the air is filled with savory warmth—about 3 to 4 minutes. Next, place the smoked turkey wing into the pot and pour in 10 cups of water. Cover the pot and bring it to a boil. Once boiling, reduce the heat to a low simmer and let it cook, covered, for a full hour to allow the turkey to deeply flavor the broth.
After an hour, carefully remove the turkey wing and set it aside on a cutting board to cool for 5 to 10 minutes. While the meat rests, add the chopped collard greens to the pot. Use a spoon to press the greens down gently, helping them wilt and blend into the broth. Allow them to simmer, uncovered, for 45 to 60 minutes until they become soft and silky, absorbing the flavors around them.
Once the turkey wing has cooled enough to handle, strip the meat from the bone, discarding any skin. Return both the meat and bones to the pot, allowing the richness of the meat to continue steeping into the greens. Near the end of cooking, stir in apple cider vinegar, sugar, and kosher salt. Let the mixture simmer for an additional minute to fully dissolve the sugar and harmonize the flavors. Serve the greens with a slotted spoon and offer the flavorful potlikker in a side bowl—perfect for dipping cornbread or sipping on the side.
Recipe Tips & Frequently Asked Questions
How to keep greens vibrant and tender, not mushy:
Don’t overcook the greens—check them around the 45-minute mark. They should be soft but still hold their shape.
Tips for choosing the best smoked turkey wings:
Look for meaty wings with a good balance of skin and bone. A deep, golden-brown exterior indicates a solid smoke.
Adjusting spice levels to match your taste:
If you prefer less heat, reduce or omit the crushed red pepper. For more kick, stir in hot sauce just before serving.
Make-ahead and storage advice for better flavor the next day:
This dish tastes even better after resting overnight. Store in an airtight container and reheat gently on the stove for best results.
Can I use frozen collard greens instead of fresh?
Yes, frozen greens work well. No need to thaw—just add them straight into the pot.
How do I make this in a slow cooker or Instant Pot?
For a slow cooker, cook the turkey with aromatics for 4 hours on high before adding greens for an additional 2 hours. In an Instant Pot, pressure cook the turkey and aromatics for 30 minutes, then add greens and cook for 10 minutes more.
Can this be made ahead or frozen for later?
Absolutely. This dish freezes beautifully. Cool completely before storing in freezer-safe containers.
What is potlikker and how do I use it?
Potlikker is the savory, nutrient-rich broth left behind after cooking the greens. Serve it on the side for dipping cornbread or enjoy it as a sipping broth.
What to Serve With This Recipe
No pot of Southern greens is complete without a generous slice of cornbread to soak up every drop of potlikker. The buttery, crumbly texture makes it the ultimate pairing. Add in a helping of creamy, baked mac and cheese for a rich, satisfying combination. For protein, pair with fried catfish or juicy baked chicken to create a well-rounded Southern plate. Finish the meal with something sharp and refreshing—pickled vegetables or a tangy slaw offer the perfect counterbalance to the dish’s savory richness.
Creative Variations to Try
For a smoky twist, swap the turkey wings with ham hocks or thick-cut bacon. Each brings its own unique flavor profile—ham hocks deliver saltier notes while bacon adds crispness. Looking to spice things up? A splash of hot sauce or Creole seasoning stirred in before serving adds depth and heat. You can also make it heartier by adding cooked white beans for a one-pot meal that’s both nourishing and filling. For a meat-free take, use smoked paprika and rich vegetable broth to mimic the smokiness of traditional meat while keeping the flavor bold.
Southern Collard Greens are a soul-satisfying classic that brings together deep flavor, comforting texture, and timeless tradition. Whether served as the centerpiece of a cozy Sunday dinner or as a side for your holiday spread, this dish never fails to bring people together. With its tender greens, smoky potlikker, and hearty character, it’s a recipe that offers both warmth and nostalgia—one pot at a time.
Ingredients
10 cups water
1 pound smoked turkey wings (approximately 1 large wing)
2 teaspoons olive oil
1 large onion, finely chopped
2 large garlic cloves, minced
¼ teaspoon crushed red pepper flakes
2 pounds collard greens, stems removed and roughly chopped
2 tablespoons apple cider vinegar
2 teaspoons sugar
1 teaspoon kosher salt
Instructions
Warm the olive oil in a large stockpot or Dutch oven set over medium heat. Once hot, add the chopped onion, minced garlic, and crushed red pepper flakes. Sauté the mixture gently for 3 to 4 minutes, or until the onion becomes translucent and the garlic is fragrant but not browned.
Carefully place the smoked turkey wing into the pot along with the water. Cover with a lid and bring the liquid to a rolling boil. Once boiling, reduce the heat to a low simmer and cook—still covered—for 1 hour. This will infuse the broth with deep, smoky flavor.
Remove the turkey wing and transfer it to a cutting board. Let it rest and cool slightly for about 5 to 10 minutes.
While the turkey is cooling, stir in the chopped collard greens. Push them down gently with a spoon to help them wilt and submerge into the broth. Allow the greens to simmer uncovered for 45 to 60 minutes, or until they reach a silky, tender consistency.
Meanwhile, strip the meat from the cooled turkey wing, discarding the skin. Add both the meat and the bones back into the pot, returning all that flavor to the simmering greens.
In the final minute of cooking, mix in the apple cider vinegar, sugar, and kosher salt. Stir well to ensure the sugar dissolves fully and the seasoning is evenly distributed.
To serve, use a slotted spoon to lift the greens into a serving bowl. Ladle the flavorful cooking liquid—known as potlikker—into a separate dish for dipping cornbread or sipping alongside your meal.
Southern Collard Greens Recipe
Ingredients
- 10 cups water
- 1 pound smoked turkey wings approximately 1 large wing
- 2 teaspoons olive oil
- 1 large onion finely chopped
- 2 large garlic cloves minced
- ¼ teaspoon crushed red pepper flakes
- 2 pounds collard greens stems removed and roughly chopped
- 2 tablespoons apple cider vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
Instructions
- Warm the olive oil in a large stockpot or Dutch oven set over medium heat. Once hot, add the chopped onion, minced garlic, and crushed red pepper flakes. Sauté the mixture gently for 3 to 4 minutes, or until the onion becomes translucent and the garlic is fragrant but not browned.
- Carefully place the smoked turkey wing into the pot along with the water. Cover with a lid and bring the liquid to a rolling boil. Once boiling, reduce the heat to a low simmer and cook—still covered—for 1 hour. This will infuse the broth with deep, smoky flavor.
- Remove the turkey wing and transfer it to a cutting board. Let it rest and cool slightly for about 5 to 10 minutes.
- While the turkey is cooling, stir in the chopped collard greens. Push them down gently with a spoon to help them wilt and submerge into the broth. Allow the greens to simmer uncovered for 45 to 60 minutes, or until they reach a silky, tender consistency.
- Meanwhile, strip the meat from the cooled turkey wing, discarding the skin. Add both the meat and the bones back into the pot, returning all that flavor to the simmering greens.
- In the final minute of cooking, mix in the apple cider vinegar, sugar, and kosher salt. Stir well to ensure the sugar dissolves fully and the seasoning is evenly distributed.
- To serve, use a slotted spoon to lift the greens into a serving bowl. Ladle the flavorful cooking liquid—known as potlikker—into a separate dish for dipping cornbread or sipping alongside your meal.
