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Wooden spoon in a large bowl of Leftover Turkey Southern Collard Greens
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5 from 3 votes

Leftover Turkey Southern Collard Greens

What better way to use turkey from Thanksgiving than learning how to cook this Leftover Turkey Southern Collard Greens recipe? A beautiful twist on a Southern classic, these collard greens are just as bold in flavor, semi-spicy and sweet, tender, silky in texture, and the ultimate side dish (or main) for the entire family. Vegan option.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course, Side Dish
Keyword: christmas, classic, collard greens, dairy-free, dinner, easy, fall recipe, food, gluten-free, healthy, holidays, homemade, indulge, leftovers, lunch, natural, recipe, savory, southern, spicy, thanksgiving, traditional, turkey, vegan, weeknight meals
Servings: 6 servings
Calories: 88kcal
Author: Shanika

Ingredients

COLLARD GREENS:

  • 3-4 large bunches of organic collard greens (That's about 12-14 cups when chopped!)
  • handful Leftover Turkey pieces (See Notes!)
  • 2 Tbsps organic brown sugar (Can also use organic cane sugar)
  • ½ medium red onion, chopped (You can also use white or yellow onions!)
  • 2 garlic cloves, minced
  • 1 teaspoon sea salt + black pepper
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground mustard
  • 1 teaspoon red pepper flakes
  • 1 teaspoon garlic powder
  • 2 tsps worcheshire sauce
  • 2 tsps apple cider vinegar
  • 2 cups organic chicken broth or stock (See Notes for Vegan Option!)
  • 1 cup fresh water

Instructions

PREP + CUT THE GREENS:

  • Begin by prepping your greens after soaking + washing. Simply roll each leaf tightly (with stem) and cut into small to medium pieces or tear your greens away from the stems.

TO MAKE THE COLLARD GREENS:

  • In a large dutch pot over medium-high heat, add 1 tablespoon olive oil and let it heat up. Once heated, add minced garlic and chopped onions, sautéing until translucent and fragrant, about 2-3 minutes.
  • Add seasonings to garlic and onions, stirring everything together until well combined.
  • Add in all the remaining ingredients (starting with the collard greens), stirring it all together until fully combined and the greens begin to shrink and wilt. Cover and cook on medium-high until everything begins to boil, about 4-5 minutes.
  • Reduce heat to the lowest setting and let everything simmer for 2 ½ to 3 hours, stirring occasionally.
  • Greens will be done once they are tender and most of the liquid has evaporated. Remove from heat and add additional salt to taste if needed.
  • Serve while warm and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Store any leftover greens in a tightly covered container or glass dish and refrigerated for 4-5 days. Of course, for a longer salvage, you can store them in the freezer using a freezer safe storage bag. 
  • MAKE AHEAD: Yup! For sure. These collard greens are perfect as a make ahead recipe since you're able to soak, wash, + prep your collard greens 5 days in advance. Personally, I just ensure that I let them dry for a few hours (on a baking sheet or cutting board lined with paper towel + spread out) before adding them to a storage bag and refrigerated for up to 5 days.
  • VEGAN OPTION: To make these greens vegan, simply omit the turkey meat and substitute the chicken broth with vegetable broth. Everything else works!
  • TURKEY PIECES: When it came to my leftover turkey, I chose to use the thigh area and breast meat. In addition, I found more of the 'boney' parts of the turkey for added flavor. I'm a huge believer in flavor. But of course, you can use whichever part you chose to.

Nutrition

Calories: 88kcal | Carbohydrates: 12g | Protein: 8g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 745mg | Potassium: 311mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5040IU | Vitamin C: 35mg | Calcium: 239mg | Iron: 1mg