I once asked an elderly gentleman why he substituted smoked turkey wings for ham hocks in his collard greens. He said, “I’m too old to be having that much salt. The turkey’s healthier and still reminds me of my mom’s cooking.”
I’ve made collard greens with smoked turkey ever since.
This recipe couldn’t get any easier. Simply add everything to your slow cooker and let it go. Like Ron Propel used to say on those late-night infomercials, “just set it and forget it.”
The end result is a heaping mound of velvety greens with tiny nuggets of turkey meat throughout. And don’t even think about dumping out the excess liquid. Cornbread is a perfect sponge for sopping up that extra flavor.
- 2 bunches collard greens, washed & stems removed
- 1 large smoked turkey wing, including the wing tip
- 1 medium onion, diced
- 3 cups chicken broth
- 2 Tbl. cider vinegar
- 1 tsp. sugar
- ½ tsp. red pepper flakes
- salt and pepper
- Make sure to thoroughly wash the collard greens and remove the stems. Tear the greens into large pieces and set aside.
- Add the remaining ingredients to your slow cooker, ending with the greens on top. You may need to push the greens down into the broth. Cook on low for 4 hours.
- Carefully stir the mixture, making sure any on wilted greens get pushed into the liquid. Cook for an additional 2-4 hours.
- Remove the turkey wings and allow to cool slightly. Remove the meat from the bones and return it back to the slow cooker. Stir one more time, season with salt and pepper and serve.