Slow Cooker Southern Collard Greens are just as good as they are made on the stove top in that big ole pot…
Every holiday I’m so excited because I get to get in the kitchen and whip up a big menu of delicious dishes for us to munch on. This Thanksgiving my kid and I came up with a Thanksgiving menu together like we always do. But this year the kid was required to stay with me in the kitchen from start to finish! My mom yelled “My grandbaby’s too young to be cooking!” My response – “When is my child gonna learn how to cook momma? When she’s 30???” Geez…
You know how grandparents are…. They will spoil the grandkids rotten until no return….. Well, I refuse to cook for this child on a daily basis once she is considered an adult, and has to go out into the world. I think it is good to teach the child how to be self sufficient, so adulthood is not a big slap in the face when I push my birdie out the nest….
Anyway, back to the food… Every holiday or Big Sunday Dinner requires every pot, pan, and cooking device to get the meal cooked. Even with a double oven in my kitchen, I still need more kitchen gadgets. So I have learned to improvise with some of our traditional dishes by using the slow cooker. Over the years, I have grown to love slow cooker southern style greens. If this was a hidden jewel, I sure didn’t know about it. Because my mom and granny let those greens cook low and slow in a big pot on the stove top as long as I could remember.
I thought if people can make pies and cakes in a slow cooker, why can’t I cooked greens low and slow in the slow cooker??
I make sure my greens are super clean after several rinses (because you don’t want bugs and dirt in your greens). Then, I place just a few ingredients in the slow cooker (because that’s all you need for good greens), and let them cook “low and slow”. All you need is smoked turkey wings, chicken stock or broth, garlic, onion, salt, and pepper. That seems simple enough to me.. Right?
After letting the greens cook, they come out tender and full of flavor from the broth and smoked turkey wings. This year the greens were so good, I caught my kid sneaking some of the greens a few times when she thought I wasn’t looking…. Ha!
- 3 bundles of fresh collard greens
- 4 large garlic cloves finely chopped or pressed
- ½ of a medium onion diced/chopped
- 1 teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- 1 smoked turkey wing (Separated or cut in half)
- 5 cups chicken stock (Or 5 teaspoons of Knorr chicken bouillon granules and 5 cups of water – this is my preferred method)
- First, cut up the greens. Do this by removing the stem that runs down the center. You can do this by holding the leaf in the one hand while tearing the leaf off the stem with the other hand. (You can also cut the leaf away from the stem by using a knife to cut the leaf away while laying the collard on a cutting board).
- Stack about 7 leaves on top of one another, roll up the leaves, then slice the leaves into ½ inch thick slices.
- Wash the greens thoroughly. I like to rinse the greens several times to ensure they are clean.
- Place half of the smoked turkey wing at the bottom of the slow cooker.
- Place half of the greens in the slow cooker. Place the other piece of the smoked turkey wing on top the greens. Top these greens with half of the seasonings and onion.
- Place the other half of the greens in the slow cooker. Top the greens with the remaining seasonings and onion.
- Add the chicken stock, broth, or water to the slow cooker.
- Cover and cook on low for 6 hours until greens are tender. Turn off slow cooker.
- Remove smoked turkey wings and shred meat. Add the meat back into the greens, and discard the turkey wing bones (or you can use the bones to make a stock).