Greens Recipe With Turkey: Post-Holiday Comfort in a Skillet

There’s something deeply comforting about transforming holiday leftovers into a new, satisfying meal. This skillet dish brings together tender turkey and hearty greens in a way that feels both nourishing and indulgent.

I developed this recipe to make the most of post-holiday ingredients without sacrificing flavor. The turkey adds richness, while the greens provide a fresh, earthy balance that cuts through any lingering heaviness.

The result is a warm, hearty dish that’s ready in 30 minutes and delivers all the cozy satisfaction of a home-cooked meal. It’s the perfect way to stretch your holiday leftovers into something new.

Serve it straight from the skillet for a meal that feels both rustic and refined.

Ingredients for Greens Recipe with Turkey

Post-holiday leftovers transform into this warm, hearty skillet dish with minimal effort.

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The turkey should be fully cooked and ideally from a recent roast—leftover holiday turkey works perfectly. For the greens, kale and collards hold up best to the cooking process. Select bunches with vibrant, unblemished leaves and firm stems. I source my greens from Whole Foods or local farmers markets when available, as their quality is consistently superior for this type of dish.

No leftover turkey? Rotisserie chicken or smoked turkey deli meat at a 1:1 ratio works well. For a lighter version, swap heavy cream for half-and-half. If kale is unavailable, Swiss chard or spinach can be used—just reduce cooking time. The Dijon mustard adds a subtle tang; whole-grain mustard provides a more robust texture if preferred.

This dish reheats beautifully and actually improves overnight. Store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions for up to 3 months. Reheat gently on the stovetop with a splash of broth to restore moisture.

Step-by-Step Instructions for Greens With Turkey

This method transforms holiday leftovers into a satisfying skillet meal with minimal effort.

Step 1: Sauté Aromatics in Olive Oil

Heat the 2 tbsp Olive Oil in a large, deep skillet over medium heat. Add the finely diced Yellow Onion and cook for 4-5 minutes until softened and just beginning to turn translucent.

Stir in the 4 cloves Garlic Cloves, 1 tsp Dried Thyme, 0.25 tsp Red Pepper Flakes, 1 tsp Salt, and 0.5 tsp Black Pepper. Cook for 30 seconds until the garlic becomes fragrant—be careful not to let it brown, or it will turn bitter.

Step 2: Wilt the Greens

Add the 1 lb Kale and 1 lb Collard Greens to the skillet. Stir well to coat the greens in the oil and aromatics. Pour in ¼ cup of the 1.5 cups Chicken Broth to help steam the greens.

Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the greens are tender and wilted. If the mixture starts to dry out, add another splash of broth to keep it moist.

Step 3: Incorporate Turkey and Remaining Broth

Stir in the 2 cups Cooked Turkey and the remaining 1.25 cups Chicken Broth. Bring the mixture to a gentle simmer and cook uncovered for 5 minutes to allow the flavors to meld.

The turkey will absorb the rich flavors of the broth and greens, transforming it from leftovers to a cohesive, hearty dish.

Step 4: Finish with Cream, Mustard, and Lemon

Reduce the heat to low and stir in the 0.5 cup Heavy Cream and 1 tbsp Dijon Mustard. Cook for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.

Remove from heat and stir in the 1 tbsp Lemon Juice. The acidity brightens the rich, creamy sauce and balances the earthy greens. Taste and adjust seasoning if needed, though the salt from earlier should be sufficient.

Dietary Considerations for greens recipe with turkey

Gluten-Free Friendly

This dish is naturally gluten-free as written, making it perfect for anyone with celiac disease or gluten sensitivity. All ingredients—from the Cooked Turkey to the Chicken Broth—are inherently free of gluten. Just double-check your broth label for hidden additives.

Dairy-Free Adaptation

To make this dairy-free, simply swap the 0.5 cup Heavy Cream for full-fat coconut milk. I’ve tested this with Native Forest brand from Central Market, and the richness is nearly identical. The coconut flavor is subtle and complements the earthy greens beautifully.

Low-Carb Option

This recipe is already low-carb, with only 12g net carbs per serving thanks to the hearty greens and protein-rich turkey. For an even lighter version, reduce the onion to ½ cup and skip the cream entirely, using extra broth for moisture. David prefers it this way!

Vegetarian Twist

For a meat-free version, replace the 2 cups Cooked Turkey with chickpeas or white beans. I love using 15 oz canned cannellini beans, drained and rinsed, for a similar hearty texture. The dish remains just as satisfying and protein-packed.

Sodium Considerations

Using low-sodium Chicken Broth keeps the sodium in check at about 450mg per serving. If you’re watching your salt intake, reduce the added 1 tsp Salt by half and rely on the natural flavors of the greens and turkey. 💪

Allergy Notes

This recipe is free of common allergens like nuts, eggs, and soy. However, always verify that your Dijon Mustard and Chicken Broth are processed in allergen-free facilities if cross-contamination is a concern.

Frequently Asked Questions