Slow Cooker Collard Greens with Smoked Turkey Recipe

If you’re looking for a comforting, soul-warming side that feels like a hug on a plate, then you’re going to adore my Slow Cooker Collard Greens with Smoked Turkey Recipe. This is the kind of dish that simmers low and slow, filling your kitchen with rich, smoky goodness while you go about your day. Trust me, once you try this recipe, it’ll quickly become a family favorite and a staple for gatherings, weeknight dinners, and special occasions alike.

this …

Ingredients You’ll Need

Each ingredient in this Slow Cooker Collard Greens with Smoked Turkey Recipe plays a special role to build layers of flavor — from the smoky meat to the tangy vinegar and the perfect blend of spices. Here’s what you’ll want to have on hand before you get started.

• Collard greens: Fresh is best to get that robust green flavor; if using bagged, just be sure to rinse well and trim tough stems.
• Granulated sugar: Just a touch of sweetness balances the smoky and savory elements beautifully.
• Seasoned salt: Adds a flavorful punch without needing too much extra seasoning later.
• Black pepper: For subtle heat that complements rather than overwhelms.
• Red pepper flakes: Feel free to adjust the spice level here based on your heat tolerance — I love a little kick!
• Chicken stock: Adds a savory base that keeps the greens moist and tender.
• Apple cider vinegar: That signature tang that brightens and lifts the whole dish.
• White onion: Chopped for sweetness and depth.
• Garlic cloves: Thinly sliced to release their aroma without overpowering.
• Smoked turkey wings or drumsticks: This is the star — packed with smoky flavor and perfect for shredding into the greens.

Variations

I love how versatile this Slow Cooker Collard Greens with Smoked Turkey Recipe is—over the years, I’ve tweaked it to suit different tastes and occasions. Don’t be afraid to put your own spin on it!

• Spice it up: For a hotter kick, add more red pepper flakes, or even toss in a diced jalapeño with the onions.
• Turkey Alternatives: Sometimes I swap smoked turkey wings for smoked sausage or ham hocks when I’m feeling adventurous or short on time.
• Vinegar Variations: Apple cider vinegar is classic, but a splash of balsamic or red wine vinegar gives a nice twist.
• Greens Mix: Try mixing collards with kale or mustard greens for a slightly different texture and flavor profile.

How to Make Slow Cooker Collard Greens with Smoked Turkey Recipe

Step 1: Prep and Wash the Greens

First things first, collard greens can be pretty gritty, so washing them thoroughly is key. Tear the leaves away from their tough stems, stack them, and slice them into 1-inch pieces using the “cigar method” to get neat little sections—this keeps the cooking even and helps with portion control. If you’re using bagged greens, just check for any thick stems and discard those. Then soak the greens in cold water, moving them gently to loosen any trapped dirt. This step is honestly what saved me from sandy bites the first time I tried making greens at home. Repeat washing a couple of times until the water runs clear. Don’t worry if the greens are still wet—that moisture adds to the slow cooker magic.

Step 2: Layer the Ingredients in Your Slow Cooker

Mix the sugar, seasoned salt, black pepper, and red pepper flakes together in a small bowl—that spice blend is the secret seasoning bomb here. Combine chicken stock and vinegar in another bowl. Now, layer half your greens into the slow cooker, sprinkle half your spice mixture, spread half the onions and garlic, and drizzle half the liquid mix on top. Nestle half the smoked turkey pieces right into the greens and gently press everything down—this helps everything cook evenly. Then, just repeat with the remaining ingredients. You’ll probably think your slow cooker is maxed out, but trust me, this is how you get that perfect braise!

Step 3: Cook Low and Slow

For the first hour, the lid might not sit tightly—don’t stress! You can seal it with foil or just press it down firmly. After that, the greens shrink enough to hold the lid firmly in place. Set the cooker on high for 8 hours. I like to stir the greens every hour to make sure all of that smoky goodness distributes evenly and nothing sticks to the bottom. The first couple of hours can look a bit messy, but hang in there—the greens will become tender and rich, swimming in that flavorful pot likker you want to save.

Step 4: Shred the Turkey and Serve

Once the greens are tender (you’ll know because they won’t resist when you bite), carefully remove the turkey wings and let them cool. Shred the meat from the bones—it’s so flavorful, you’ll love folding it back into the greens. Serve warm with plenty of pot likker ladled on the side. Cornbread on the side? Absolutely a must!

How to Serve Slow Cooker Collard Greens with Smoked Turkey Recipe

Garnishes

I usually keep garnishes simple—just a few thin slices of fresh red chili for color and a dash of extra crushed red pepper flakes if someone wants more heat. Sometimes, a sprinkle of crispy fried onions on top adds a delightful crunch that contrasts nicely with the tender greens.

Side Dishes

This recipe pairs beautifully with corn muffins or classic Southern cornbread fresh from the oven. I also love serving it alongside smoked brisket or fried chicken to round out a hearty Southern feast.

Creative Ways to Present

If I’m serving this for a holiday or potluck, I sometimes plate the greens in a big rustic bowl with turkey meat piled on top and a drizzle of extra pot likker before bringing it to the table—it always impresses guests and looks invitingly homey.

Make Ahead and Storage

Storing Leftovers

I store leftover Slow Cooker Collard Greens with Smoked Turkey Recipe in an airtight container in the fridge for up to 4 days. The flavors actually deepen after resting overnight, so leftovers taste even better the next day!

Freezing

Freezing works wonderfully, too. I portion the greens into freezer-safe bags or containers and freeze for up to 3 months. When thawed, the texture remains tender and the smoky flavor shines through.

Reheating

To reheat, I use a saucepan over low heat with a splash of water or extra stock to loosen things up. Stir gently until warmed through—it prevents the greens from drying out and keeps that beautiful silky texture.

FAQs

Final Thoughts

I absolutely love how this Slow Cooker Collard Greens with Smoked Turkey Recipe turns out every time—it’s forgiving, full of incredible flavor, and makes a big batch that’s perfect for sharing. When I first tried making collard greens this way, I was blown away by how tender and tasty they became without much fuss. Whether you’re feeding a crowd or just want a delicious side to brighten your dinner plate, this recipe will not disappoint. Give it a try—you’ll be so glad you did, and your loved ones will thank you too!

Print