Collard Greens with Smoked Turkey Leg

Collard Greens with Smoked Turkey Leg are tender, smoky, and full of the kind of comfort that makes you want to pull up a chair and stay a while. A meaty smoked turkey leg, fresh collards, onion, and a few simple seasonings cook together low and slow for a big pot of Southern goodness.

I make these greens almost every week, and there is almost always a container waiting in my Homemade Convenience Freezer.

Some days, that container becomes dinner for me. Other days, it becomes a little something to share with someone who needs a comforting meal. Either way, Future Me is always happy to find it!

If you’ve never made a big pot of collard greens before, let me walk you through it. We’re starting with fresh bundles of greens, giving them a good wash, and letting the multicooker do the heavy lifting.

Why You’ll Love These Collard Greens

• They’re smoky and savory. One meaty smoked turkey leg adds so much flavor as it cooks with the greens.
• They’re made for your freezer. Make a big batch, portion it out, and have something comforting ready for another day.
• They’re wonderful for sharing. A container of homemade greens is such a thoughtful thing to take to a friend or neighbor.
• They make a meal out of the simplest things. Serve them with cornbread, spoon them over grits, or add a scoop to whatever else you have for dinner.

Ingredients You’ll Need

Here’s what goes into my weekly pot of greens:

Fresh collard greens: I usually buy two to three bundles at a time. They look like a mountain when you first chop them, but they cook down quite a bit.

Smoked turkey leg: Look for a nice, meaty one! As it braises, it adds smoky flavor to the greens and gives you tender turkey to shred back into the pot.

Water: I start with eight cups of water. No broth at the beginning—we’ll build flavor as everything cooks.

Onion: One chopped onion, or about one cup, adds a little extra savory flavor.

Vegetable Better Than Bouillon: I love the vegetable variety in these greens. A tablespoon goes in after the greens and onion have had time to braise.

House Seasoning: My trusty mixture of garlic powder, onion powder, kosher salt, and black pepper. I keep it by my stove and reach for it all the time.

BBQ seasoning, optional: When I want a little extra flavor, I’ll add some of my favorite Carolina Brewery BBQ seasoning.

How to Prep and Wash Collard Greens

Collards can hold on to dirt and grit, so take your time with this part. Nobody wants a crunchy surprise in their greens!

First, remove the thick stems from the leaves. Then stack and roll up a handful of leaves, and slice them lengthwise and crosswise into smaller pieces. Watch the video to see!

I set up my cutting board securely over one side of my sink so I have plenty of room to work. Keep the other side clean and clear for washing.

To wash the chopped greens, place them in a large clean bowl of cool water and give them a gentle toss to loosen any dirt. Lift the greens out, leaving the sediment behind, and rinse them under cool running water. Repeat with fresh water if they’re still gritty.

You don’t need to dry the greens completely. Just drain off the excess water before adding them to the multicooker.

How to Make Collard Greens with Smoked Turkey

1. Add the water and turkey leg.

Pour 8 cups of water into your multicooker. Add one meaty smoked turkey leg.

At this point, I’m not adding broth or seasoning. The turkey will start working its smoky magic as everything braises!

2. Pile in the greens.

Add as many washed and drained greens as will fit in the pot without going above the appliance’s maximum fill line.

Don’t worry if you can’t fit them all at once. Collard greens take up a lot of room when they’re fresh, but they’ll cook down.

Set any remaining washed greens aside in a clean bowl or on a clean dish towel while the first batch begins to soften. As space opens up in the pot, add the rest.

3. Braise the greens and add the onion.

Set the Beautiful by Drew Barrymore Multicooker to Braise, level 2, for three hours.

Once all the greens have been added, stir in the chopped onion. Let the greens, onion, and turkey braise for about 1½ hours.

Cooking times can vary depending on how long it takes to fit all the greens into the pot. What you’re looking for at the end is tender greens and turkey that’s falling off the bone. Add more time as needed.

4. Add the seasonings.

Stir in one tablespoon of vegetable Better Than Bouillon and two tablespoons of House Seasoning. Let everything cook for about 40 minutes more, or until the greens are tender and the turkey meat is falling off the bone.

Give the greens a taste. If you’d like more flavor, add a little BBQ seasoning.

5. Shred the turkey.

Carefully remove the turkey leg from the pot and let it cool just enough to handle.

Pull the meat away from the bone, taking your time to remove the bones and all those little tendons. I like to use my fingers so I can feel for any small pieces that shouldn’t go back into the pot.

Return the shredded turkey to the greens, stir everything, and you’re ready to eat!

Ashley’s Tips for the Best Collard Greens

Start with more greens than you think you need.

Two or three bundles might look like enough greens to feed the entire neighborhood when they’re piled on your counter. Once they cook down, that big pile becomes much more manageable.

Add the greens in batches.

If they don’t all fit at first, let the first batch soften before adding more. There’s no need to wrestle the entire mountain into the pot at once!

Take your time with the turkey leg.

Smoked turkey legs can have small, firm tendons hiding among the meat. Let the turkey cool enough to handle, then carefully separate the meat so only the good stuff goes back into your greens.

Taste before adding extra seasoning.

The smoked turkey, bouillon, and House Seasoning all bring flavor to the pot. Once everything is tender, taste your greens and decide if you’d like to add a little BBQ seasoning.

What to Serve with Collard Greens

A bowl of these greens and a piece of cornbread is a perfectly wonderful place to start. Make sure you get some of that smoky cooking liquid in your bowl for dipping!

You can also serve them alongside:

• Pinto beans and cornbread
• Pulled pork
• Macaroni and cheese
• Roasted chicken
• Thanksgiving turkey and all your favorite sides

Or, for one of my favorite cozy meals, spoon the greens and turkey over a bowl of cheddar cheese grits and add a little jarred chow chow on top. Add some pinto beans if you have them, and you’ve got yourself a most romantical little dinner!

How to Store and Freeze Collard Greens

This is one of my favorite recipes to keep in the Homemade Convenience Freezer.

After cooking, portion the greens, turkey, and some of the cooking liquid into small, shallow containers so they cool quickly. Refrigerate or freeze them promptly, within two hours of cooking.

If you’re planning to use deli containers for freezer storage, you can transfer the chilled greens into them, leaving a little room at the top for expansion. Label the containers with the name and date so you know what Future You has to look forward to!

To serve, thaw a container in the refrigerator and reheat the greens and turkey until hot throughout, adding a splash of water if needed.

And don’t forget: a container of these greens makes a lovely little gift. Tuck one into a bag with a pan of cornbread and take it to someone who could use dinner—and a little extra love.

Frequently Asked Questions

Can I make collard greens ahead of time?

Absolutely! These are one of my favorite make-ahead recipes. Prepare the greens, cool and store them promptly, and refrigerate or freeze them until you’re ready to enjoy them.

Do I have to remove the stems from collard greens?

I remove the thick stems before chopping the leaves. The stems take longer to become tender, and I prefer the texture of the greens without them. Now, sometimes I am lazy and buy the pre-chopped collard greens or even the frozen collard greens! They have stems, and that’s okay! It just needs a little more braising time.

Can I use broth instead of water?

I make mine with water, the smoked turkey leg, vegetable Better Than Bouillon, and House Seasoning. Together, they create a flavorful cooking liquid without starting with broth. You can certainly use broth if you want to! Sometimes the turkey leg is saltier than other times… so use low-sodium broth just in case!

Why won’t all my collard greens fit in the pot?

Fresh greens take up a lot of space! Add what fits below your multicooker’s maximum fill line, then let them cook down before adding the rest.

Can I freeze collard greens with smoked turkey?

Yes! Portion the greens and shredded turkey with a little of their cooking liquid. Cool them promptly in shallow containers, then pack them for the freezer.

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Whether you’re serving these collard greens with a big slice of cornbread tonight or tucking a container into your Homemade Convenience Freezer for later, I hope this recipe brings a little comfort to your table.

Make a big pot, share some with someone you love, and save a little for Future You. Because sometimes the most meaningful kind of hospitality is as simple as having something homemade ready when it’s needed most. 💚

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