Slow Cooker Smoked Turkey Collard Greens Step-by-step instructions

Before you start

Prepare the greens by thoroughly washing them in cold water to remove any grit, then remove the tough stems and chop the leaves into bite-sized strips. Peel and dice the onion evenly. Ensure the slow cooker insert is clean and placed on a flat, heat-resistant surface.

Check that the smoked turkey wings are thawed if they were previously frozen. Have all seasonings measured and ready to ensure a smooth assembly process before turning on the appliance.

Instructions

Preparation and layering

1. 1Assemble the slow cooker
   Place the smoked turkey wings at the bottom of the slow cooker insert. Add the chopped collard greens and the chopped onion on top of the turkey pieces.
   Look for The slow cooker should be filled with the turkey base, followed by the greens and onion layers.
   Tip Ensure the greens are packed firmly so they fit comfortably in the cooker.

The slow cooker should be filled with the turkey pieces at the base, topped with a dense layer of chopped greens and onions.

Everything should be arranged to fit neatly under the lid, with the turkey having maximum contact with the bottom of the ceramic insert to ensure proper heat distribution throughout the long cooking duration.

Seasoning and liquid addition

2. 2Add seasonings and liquids
   Sprinkle the garlic powder and red pepper flakes over the greens. Pour the chicken broth and apple cider vinegar evenly over the entire mixture to ensure everything is moistened.
   Look for The broth should partially submerge the greens, while the seasonings are distributed across the surface.
   Tip Do not stir yet; the greens will wilt down significantly as they cook.

The seasonings and liquids should be distributed evenly across the top of the greens. The broth should start to settle toward the bottom, and the vinegar should be drizzled across the surface. At this stage, the ingredients should look organized and moist, ready to be covered and slow-cooked for the duration of the cycle.

Slow cooking to completion

3. 3Cook and serve
   Cover the slow cooker and cook on low for 8 hours until the turkey is tender and the greens are soft. Ensure the turkey reaches an internal temperature of 165°F (74°C). Serve warm in shallow bowls, ensuring each portion includes plenty of the savory pot liquor.
   Look for The turkey meat should be falling off the bone and the greens should be dark and tender.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Remove the turkey bones before serving if preferred for easier eating.

The final result should feature greens that are dark, tender, and swimming in a savory, smoky pot liquor. The turkey meat should be extremely tender, falling off the bone, and the entire dish should emit a deep, savory aroma. Check that the turkey is fully cooked through before serving the dish warm.

Common mistakes

Avoid over-crowding the slow cooker to the point where the lid cannot seal properly, as this will prevent the greens from steaming correctly. Do not skip the apple cider vinegar, as it is crucial for balancing the flavors and softening the leaves.

Resist the urge to lift the lid frequently during the cooking process, as each opening releases heat and extends the required cook time. Finally, ensure the turkey is properly positioned at the bottom so it can simmer in the broth.

How to tell it’s done

The dish is considered done when the collard greens are completely tender and have lost their raw, tough texture, typically taking about eight hours on the low setting. The smoked turkey should be soft and easily pulled away from the bone with a fork.

Using a meat thermometer, ensure the thickest part of the turkey meat has reached a safe internal temperature of 165°F (74°C) to confirm it is fully cooked and safe to consume.

• Poultry: 165°F (74°C) in the thickest part