These easy, southern style collard greens with smoked turkey are tender and full of flavor! Everything you love about soul food greens, minus the pork! Includes step-by-step photos for cleaning and cutting the greens!
Collard greens, mustard greens, turnip greens, kale – no matter your leafy green of choice, cooking them with turkey necks takes the flavor to the next level. If you want rich, meaty, savory greens that are irresistibly delicious, then you need to learn how to cook turkey necks for greens. With just a few simple steps, you can transform an everyday side dish into something extraordinary.
Why Cook Greens with Turkey Necks?
Turkey necks have a triple punch of flavor. First, they impart a wonderfully rich turkey taste as they simmer for hours with the greens. Second, all those bones, cartilage and connective tissue break down into gelatin that infuses the cooking liquid. And third, the ample fat from the skin and meat renders out, basting the greens in its savory richness.
Unlike ham hocks or bacon, turkey necks don’t overpower the greens with smokiness or saltiness. Their flavor profile perfectly complements the earthy, vegetal taste of the greens. Once you discover how turkey necks make the greens irresistibly luscious and addictive, you’ll never want to cook them any other way again!
Choosing the Best Turkey Necks
For maximum flavor, look for turkey necks that have plenty of meat, skin and cartilage still attached. The bones should look thick and sturdy, not thin and brittle. Ideally, select necks that are fresh, not frozen. But if using frozen, make sure they are thoroughly thawed before cooking.
Greens and Seasonings That Pair Well
Turkey necks go great with all types of greens
- Collard
- Mustard
- Turnip
- Kale
- Spinach
- Swiss Chard
Season them with:
- Onion
- Garlic
- Red pepper flakes
- Salt
- Pepper
- Bay leaves
- Apple cider vinegar
- Hot sauce
- Chicken broth or stock
Step-by-Step Method
Ingredients:
- 3 lbs turkey necks
- 3 bunches greens, washed and chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 3 cups chicken stock or broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
Instructions:
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If the necks were frozen, thaw completely in the refrigerator overnight. Rinse under cold water and pat dry.
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Chop the greens, removing any thick stems or ribs. Wash thoroughly.
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In a large pot or Dutch oven, heat 1-2 tablespoons oil over medium-high heat. Add the necks and brown for 2-3 minutes per side. Remove necks and set aside.
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Add onions to the pot and cook for 2 minutes until translucent. Add garlic and cook 1 minute more.
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Return necks to the pot along with stock, vinegar, red pepper flakes, and greens Season with salt and pepper
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Bring to a boil, then reduce heat to low. Simmer uncovered for 1.5 – 2 hours, until necks are very tender.
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Use tongs to transfer necks to a plate. Remove any meat and add it back to the pot.
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Increase heat to medium-high and cook for 10 more minutes to reduce liquid.
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Taste greens and adjust seasoning as needed. Serve hot.
Cooking Tips:
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Cook low and slow. Long simmering draws out the flavor.
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Add more broth if too much evaporates. Greens should be moist.
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Add hot sauce, smoked paprika or other seasonings to taste.
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For thicker greens, increase cooking time as needed.
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Don’t worry if some bones remain. Enjoy pulling off meat as you eat!
Satisfying Ways to Eat Turkey Neck Greens
Your turkey neck greens are ready to become the star of any meal! Enjoy them:
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As a soul-warming side dish with cornbread, biscuits or rice.
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Mixed into hummus, wraps or sandwiches for a flavor burst.
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Served over grits or polenta for a stick-to-your-ribs breakfast.
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Topped with a fried egg or poached for a hearty dinner.
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Blended into a creamy greens soup.
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Stuffed into tacos or enchiladas along with cheese.
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Heaped on pizza in place of spinach.
The possibilities are endless. Let your creativity run wild and discover just how unbelievably delicious greens can be when cooked right with turkey necks. Dig in and savor the intensive flavors in every satisfying bite!
So if you want to seriously upgrade your greens game, reach for the turkey necks next time. In less than 2 hours, you’ll have the secret ingredient for soul-warming Southern comfort food that can’t be beat. One taste and you’ll be hooked on just how finger-licking good greens can truly be!
Tips and tricks:
- Keep the flame low while cooking your greens.
- It’s ok if the broth doesn’t cover the greens at first because they’ll cook down. You don’t need a lot of liquid – just enough to keep a simmer.
- Skip the shredding part if you’re using turkey necks because they don’t contain much meat. They’re mainly used for flavor!
Here are some of my favorite dishes to serve with these turkey greens:
Collard greens are rich in nutrients like Vitamin A, Vitamin C, iron, folate and calcium. The broth can be high in sodium though depending on the ingredients used. Refer to the ‘substitutions’ section further up in this post for a list of healthy alternatives.
Vinegar is used mainly for flavor but is also said to cut the bitterness of the greens. I like to also add it to the greens while they’re soaking to help lift the dirt.
Short answer – not really. You can cook the greens as long as you want but you’ll need to keep adding liquid so the greens don’t burn.
Store leftover greens in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a pan on the stove.
Cleaning and chopping collard greens
- Inspect the greens to make sure they’re bright green and fresh. Discard any yellow, brown or wilted leaves. Run each leaf under cold water and use your fingers to loosen any visible dirt.
- Cut off the part of the stem that extends past the bottom of each leaf and discard it.Roll each leaf tightly and slice thinly.
- Place the chopped greens in a large vessel. Cover the greens in cold water, add ½ cup of cider vinegar and soak the greens for 10-15 minutes. Rinse and repeat as necessary.
Step 1: Melt 2 tablespoons butter in an 8-quart stock pot and sauté the onions, garlic and crushed red chili flakes over medium heat, until the onions are fragrant.
Step 2: Add the smoked turkey meat to the pot and brown it on all sides. Transfer to a plate.
Step 3: Add the smoked paprika, garlic powder, onion powder and half of the chicken broth to the pot. Bring to a simmer, then add half the greens and return the smoked turkey to the pot.
Step 4: Place the remaining greens on top of the smoked turkey then add the apple cider vinegar, worcestershire sauce and sugar. Add the rest of the broth, cover the pot and simmer over low heat for an hour and a half.
Step 5: Remove the turkey and use a fork to break the meat up (skip this step if you’re using necks). Discard any bones or cartilage and return the meat to the pot. Stir and taste the greens then stir in the remaining 2 tablespoons of butter. Season with salt and pepper to your liking.
Step 6: Cover the pot again and let the greens simmer for another 2 hours (3 hours for super-tender greens). Turn the burner off and let the greens rest for 20 minutes – this gives the flavors time to settle. Give the greens a final stir and serve with a few drops of hot sauce.
Southern Collard Greens w/Smoked Turkey Legs | Collard Greens Recipe
FAQ
What takes the bitterness out of collard greens?
Are boiled turkey necks healthy?
Why do you put vinegar in collards?