Collard Greens with Smoked Turkey and Whole Grain B

Name: Collard Greens with Smoked Turkey and Whole Grain Buttermilk Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons bacon grease, unsalted butter or vegetable oil; 2 cups whole grain yellow cornmeal (not cornmeal mix or self-rising cornmeal); 1 teaspoon baking soda; 1 teaspoon fine sea salt; 2 cups buttermilk; 1 large egg, lightly beaten; 2 pounds young collard greens (about 2 bunches), tough stems removed; 2 tablespoons olive oil; 1 onion, chopped; 1 clove garlic, finely chopped; 4 cups chicken stock or reduced-fat low-sodium chicken broth; 2 teaspoons apple cider vinegar; 1 teaspoon crushed red pepper flakes; 1 bay leaf, preferably fresh; 1 smoked turkey drumstick; Coarse kosher salt and freshly ground black pepper; Butter, for serving cornbread, optional

Servings: persons

2 tablespoons bacon grease, unsalted butter or vegetable oil
2 cups whole grain yellow cornmeal (not cornmeal mix or self-rising cornmeal)
1 teaspoon baking soda
1 teaspoon fine sea salt
2 cups buttermilk
1 large egg, lightly beaten
2 pounds young collard greens (about 2 bunches), tough stems removed
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, finely chopped
4 cups chicken stock or reduced-fat low-sodium chicken broth
2 teaspoons apple cider vinegar
1 teaspoon crushed red pepper flakes
1 bay leaf, preferably fresh
1 smoked turkey drumstick
Coarse kosher salt and freshly ground black pepper
Butter, for serving cornbread, optional

1
For the whole grain buttermilk cornbread: Preheat the oven to 450 degrees F. Place the fat in a 10 1/2-inch cast-iron skillet or ovenproof baking dish and heat in the oven until sizzling, about 10 minutes.
2
Meanwhile, in a bowl, combine the cornmeal, baking soda and salt.
3
In a large measuring cup, combine the buttermilk and egg.
4
Add the buttermilk combination to the cornmeal mixture and stir to combine.
5
Remove the heated skillet from the oven and carefully pour the hot fat into the batter.
6
Stir to combine, and then pour the batter back into the hot skillet.
7
Bake until golden brown and a toothpick inserted in the center of the bread comes out clean, 20 to 25 minutes.
8
Remove to a rack to cool slightly.
9
Cut with a serrated knife just before serving.
10
For the collard greens: While the cornbread is baking, stack several collard leaves at a time and cut into 1/4-inch strips; repeat until all the leaves are shredded.
11
Heat the oil in a large pot over medium heat.
12
Add the onions and cook until clear and translucent, 3 to 5 minutes.
13
Add the garlic and cook until fragrant, 45 to 60 seconds.
14
Add the greens, stock, vinegar, red pepper flakes, bay leaf and turkey; season with salt and pepper.
15
Increase the heat to medium high and bring to a boil.
16
Reduce the heat to medium low, cover and cook until the greens are just tender, 15 to 20 minutes.
17
Taste and adjust for seasoning with salt and pepper.
18
If desired, shred the meat off the turkey drumstick to serve with the collards.
19
Serve immediately with hot buttered cornbread.

1541

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons bacon grease, unsalted butter or vegetable oil, 2 cups whole grain yellow cornmeal (not cornmeal mix or self-rising cornmeal), 1 teaspoon baking soda, 1 teaspoon fine sea salt, and more.

Yes, Collard Greens with Smoked Turkey and Whole Grain Buttermilk Cornbread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Collard Greens with Smoked Turkey and Whole Grain Buttermilk Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions