Description
This Slow Cooker Collard Greens with Smoked Turkey is a comforting Southern classic made easy with a slow cooker. Tender collard greens simmered slowly with smoky turkey wings, seasoned with a blend of sugar, seasoned salt, and spices, and enriched with chicken stock and apple cider vinegar. Perfect as a hearty side or main dish alongside cornbread.
Ingredients
Scale
Greens
- 6 pounds (approx. 12 bunches or 2 3/4 kilograms) collard greens or 5 pounds (2 1/4 kilograms) bagged greens
Seasoning Blend
- 1/3 cup (67 grams) granulated sugar
- 2 tablespoons (28 grams) seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
Liquids
- 2 cups (500 milliliters) chicken stock
- 1/2 cup (125 milliliters) apple cider vinegar
Vegetables
- 1 large (3 cups or 275 grams) white onion, peeled and chopped
- 6 cloves (1/3 cup or 45 grams) garlic, peeled and sliced
Meat
- 3 pounds (approx. 1 1/2 kilograms) smoked turkey wings or drumsticks
Instructions
- Prep and Wash the Greens: Tear collard leaves away from the stems. Stack leaves in piles of five, cut in half lengthwise, then roll cigar-style and slice into 1-inch sections. For bagged greens, discard thick stems larger than 1/8 inch. Place greens in a clean sink or bucket, cover with 4-5 inches cold water, agitate and massage leaves to loosen dirt, soak for 5 minutes. Lift greens without disturbing dirt, discard dirty water, rinse, and repeat washing two more times. Set cleaned greens aside to drain.
- Mix the Seasonings and Liquids: In a small bowl, combine sugar, seasoned salt, black pepper, and crushed red pepper flakes. In a separate bowl, mix chicken stock and apple cider vinegar.
- Layer the Ingredients in the Slow Cooker: Add half of the greens to the slow cooker, then half of the seasoning blend. Sprinkle half the onions and garlic on top, pour half of the stock-vinegar mixture over everything. Place half of the smoked turkey wings on top and gently press down. Repeat layering with the remaining greens, seasoning, onions, garlic, stock-vinegar mixture, and turkey wings.
- Start Cooking: Place the lid on the slow cooker. It might not seal tightly at first; use foil to create a seal or press firmly on the lid. Cook on high for 1 hour.
- Cook Fully: After the first hour, the greens will have wilted enough to seal the lid properly. Continue cooking on high for an additional 7 hours (total 8 hours), stirring every hour from top to bottom to ensure even cooking. Expect some messiness during the initial two hours as the cooker will be full.
- Finish and Serve: When greens are tender and swimming in flavorful pot likker, remove the smoked turkey wings. Let cool slightly, then shred the meat from the bones. Stir shredded meat back into the greens. Serve hot as a hearty side dish or main course alongside cornbread.
Notes
- Be sure to wash greens thoroughly to remove grit and dirt for a clean taste.
- If the slow cooker lid doesn’t seal, wrapping with foil helps prevent moisture loss during cooking.
- Stirring hourly helps cook the greens evenly and prevents scorching or clumping.
- For a spicier dish, increase the crushed red pepper flakes to taste.
- This recipe can be made in advance; flavors improve overnight in the refrigerator.
- Leftover collard greens make great additions to soups or stews.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 6g
- Sodium: 550mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 45mg
