Slow-Simmered Southern Collard Greens with Smoked Turkey Step-by-step instructions

Before you start

Prepare the greens by thoroughly washing them under cold running water to remove any soil. Once clean, stack the leaves, roll them tightly, and slice them into thin ribbons with a sharp chef knife.

Dice the sweet onion finely and mince the garlic cloves. Ensure the slow cooker is clean and the ceramic basin is properly seated within the heating base before beginning the layering process.

Instructions

Layering the ingredients

1. 1Layering the ingredients
   Place the washed and ribbon-cut collard greens into the ceramic basin of the 6-quart slow cooker. Add the smoked turkey wing, diced sweet onion, and minced garlic cloves on top of the greens to ensure even distribution of flavors during the long cooking process.
   Look for The greens should fill the slow cooker comfortably without being overly compacted.
   Tip Layering the tougher turkey wing toward the bottom or center helps it steep the greens more effectively.

At this stage, the slow cooker basin is filled with the raw collard greens, turkey, onion, and garlic. The ingredients should be arranged neatly, providing a stable foundation for the liquid and seasonings that will be added next.

Ensure the turkey wing is positioned where it can effectively release its smoky juices into the surrounding greens.

Adding liquids and seasonings

2. 2Adding liquids and seasonings
   Pour the chicken stock and apple cider vinegar over the greens and turkey. Sprinkle the red pepper flakes evenly across the top. These ingredients will create the flavorful pot likker that defines this dish as they combine during the slow simmering process.
   Look for Ensure the liquid is distributed well, though the greens will naturally wilt down significantly once cooking begins.
   Tip The apple cider vinegar helps balance the natural earthiness of the collard greens.

The liquid ingredients and spices have been incorporated, coating the greens and aromatics. The slow cooker is now ready to be covered and set to the low temperature setting. The mixture should appear moist, with the chicken stock and vinegar providing the necessary environment for the long, slow braising process to begin immediately.

Slow cooking to doneness

3. 3Slow cooking to doneness
   Cover the slow cooker with its lid and set to LOW. Cook for 6 hours. Once finished, ensure the turkey meat has reached an internal temperature of at least 165°F (74°C). Shred the turkey meat from the bone using tongs, mix it back into the greens, and stir in the pepper vinegar before serving warm.
   Look for The greens should be silky, tender, and significantly reduced in volume, with a fragrant, savory aroma.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Check that the meat is pulling away from the bone easily, indicating it is fully cooked and tender.

The greens have finished their six-hour simmer. They appear dark, silky, and tender, swimming in a rich, savory pot likker. The smoked turkey is now fully cooked, tender, and ready to be shredded. The kitchen should smell deeply savory and smoky, signaling that the dish is ready for the final toss and service.

Common mistakes

A common mistake is failing to wash the greens thoroughly, which can leave a gritty texture in the final dish.

Another error is rushing the cooking process; collard greens require time to break down, and cooking on high for a shorter period may result in tough greens rather than the desired silky texture. Additionally, omitting the acid from the vinegar can leave the dish tasting flat.

How to tell it’s done

The collard greens are done when they have wilted down to a fraction of their original volume and are completely tender to the bite, no longer tough or chewy.

The smoked turkey meat should be falling off the bone and easily shreddable with tongs. Ensure the poultry has reached an internal temperature of at least 165°F (74°C) for food safety.

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