Smoky and spicy slow cooker collard greens
1
Points®
Total time: 4 hr • Prep: 30 min • Cook: 3 hr 30 min • Serves: 12 • Difficulty: Easy
Serve these spicy, smoky collards with some cornbread or as a side dish to your favorite Southern-inspired main dish. Make sure to clean your collards well since they can be very sandy and gritty. Remove some (or all) of the jalapeño seeds to turn down the heat.
Ingredients
Smoked bone-in skin- on turkey wing
1 wing(s), medium
Collard greens
3 bunch(es), about 3 1/2 lb
Distilled white vinegar
½ cup(s)
Chicken stock
2 cup(s)
Uncooked onion
1 small, chopped
Garlic clove
4 clove(s), finely chopped
Jalapeño pepper
2 medium, sliced in half lengthwise
Packed light brown sugar
1 Tbsp
Kosher salt
2 tsp
Black pepper
2 tsp
Baking soda
1 pinch(es)
Liquid smoke flavoring
1 Tbsp, about 10 to 15 splashes
Instructions
1
In a large pot, to make turkey stock, bring 8 cups of water to a boil; add turkey wing to pot. Reduce heat to medium; simmer, uncovered, for 1 hour.
2
Meanwhile, remove collard leaves from ribs; discard ribs. Thickly slice leaves; wash well in cold water.
3
Add turkey wing-stock and remaining ingredients, except liquid smoke, to slow cooker. Cover and cook on high until greens are tender, 2 ½ to 3 hours. (If all the greens don’t fit in the slow cooker at once, add them in 2 batches so they wilt and create room in the slow cooker.)
4
Remove turkey wing bones from slow cooker; stir in liquid smoke.
5
Serving size: about 1 cup
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.