Slow Cooker Collard Greens Turkey (Print)

Collard greens simmered with smoked turkey for classic Southern flavor and tender texture.

# Components:

→ Meats

01 - 1 pound smoked turkey wings or legs

→ Vegetables

02 - 2 pounds collard greens, tough stems removed and leaves chopped
03 - 1 large onion, diced
04 - 3 cloves garlic, minced

→ Liquids

05 - 4 cups low-sodium chicken broth
06 - 1 tablespoon apple cider vinegar

→ Seasonings

07 - 1 teaspoon salt, or to taste
08 - 1/2 teaspoon black pepper
09 - 1/2 teaspoon crushed red pepper flakes, optional
10 - 1 tablespoon brown sugar

# Directions:

01 - Rinse the collard greens meticulously to remove any grit. Strip away tough stems and Chop leaves into bite-sized pieces.
02 - Arrange smoked turkey pieces at the base of a large slow cooker.
03 - Distribute diced onion, minced garlic, and chopped collard greens evenly over the turkey.
04 - Pour in chicken broth and apple cider vinegar.
05 - Sprinkle with salt, black pepper, crushed red pepper flakes if desired, and brown sugar.
06 - Stir gently to combine all ingredients. Secure the lid and cook on LOW for 6 hours until greens are tender and turkey is falling off the bone.
07 - Remove smoked turkey pieces. Shred the meat, discarding skin and bones, then return shredded turkey to the slow cooker and mix thoroughly.
08 - Taste and refine seasoning if desired. Serve the hot dish immediately.

# Expert Advice:

01 -
  • Uses just a handful of everyday groceries available at most stores
  • No hovering over the stove needed, just toss and let it slow cook
  • Balanced smoky flavor with a touch of heat, always comforting
  • Works as both a hearty main and a standout side
  • Simple gluten and dairy-free ingredient list
02 -
  • Loaded with vitamins A and C and plenty of protein per serving
  • Will freeze beautifully for make-ahead meals or meal prep
  • This version is naturally gluten-free and dairy-free
03 -
  • Rinse your greens at least twice to avoid any remaining grit
  • For best flavor, let the cooked greens rest for fifteen minutes before serving
  • Do not rush shredding the turkey (it should be fall-apart tender and easy to mix throughout so every spoonful is perfect)
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