5cupschicken 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).
If you want your greens to look exactly like my greens, remove the greens from the slow cooker after they have cooked for six hours.