Slow Cooker Collard Greens with Smoked Turkey

These Slow Cooker Collard Greens are tender, savory, and packed with comforting Southern flavor. Fresh collard greens slowly cook with smoked turkey, onion, garlic, chicken broth, and a splash of apple cider vinegar for a flavorful pot of greens that is easy to prepare.

The slow cooker does most of the work, making this recipe perfect for Sunday dinners, holiday meals, family gatherings, and busy weeknights. You simply prepare the greens, add everything to the crockpot, and let the gentle heat soften the leaves while the smoked turkey flavors the broth.

Serve these collard greens with cornbread, roasted chicken, baked ham, or your favorite comfort food.

Table of Contents for Slow Cooker Collard Greens with Smoked Turkey

Why You’ll Love These Slow Cooker Collard Greens

There are plenty of reasons to make this easy slow cooker side dish.

First, the recipe is mostly hands-off. After the collard greens are washed and chopped, the slow cooker handles the long cooking time.

Second, smoked turkey adds a rich, savory flavor without requiring bacon or a ham hock. The meat also becomes tender enough to shred and stir back into the greens before serving.

Finally, the apple cider vinegar balances the richness of the smoked meat and brightens the entire dish. It should not make the greens taste sour. Instead, it adds just enough acidity to make the flavors taste complete.

If you enjoy classic Southern flavors, you may also like these Southern Collard Greens for a stovetop-style variation.

What Are Collard Greens?

Collard greens are a sturdy leafy green vegetable related to kale, cabbage, and broccoli. Their large leaves and firm texture make them especially well-suited to slow cooking.

Raw collard greens can taste slightly bitter or earthy, but cooking them slowly with broth, smoked meat, onion, and seasonings transforms them into soft, silky greens with a deeply savory flavor.

Collard greens are also traditionally served with the flavorful cooking liquid left in the pot. This liquid is often called potlikker or pot liquor. It is delicious spooned over the greens or soaked up with a piece of cornbread.

Ingredients You’ll Need for Slow Cooker Collard Greens

• 2 pounds fresh collard greens
• 1 smoked turkey leg or 2 small smoked turkey wings
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups low-sodium chicken broth
• 2 tablespoons apple cider vinegar
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon black pepper
• 1 teaspoon brown sugar, optional
• Salt, to taste

Choosing the Smoked Turkey

Look for a smoked turkey leg or smoked turkey wings in the refrigerated meat section of your grocery store. The turkey should already be smoked and ready to cook.

You can substitute one smoked ham hock if preferred. Ham hocks will create a richer, pork-based flavor, while smoked turkey keeps the dish slightly lighter.

For a vegetarian version, leave out the smoked meat and use vegetable broth. Add a little extra smoked paprika to replace some of the smoky flavor.

How to Prepare Collard Greens for the Slow Cooker

Collard greens often hold dirt and grit around the leaves, so washing them carefully is important.

Begin by separating the leaves from the thick center stems. The stems can remain tough even after several hours of cooking. Fold each leaf in half and slice away the stem, then cut the leaves into roughly 1-inch pieces.

Place the chopped greens in a large bowl or clean sink filled with cold water. Swish them around gently, allow the dirt to settle, and lift the greens out of the water. Repeat this process until the water is clear.

Drain the greens well. A little water clinging to the leaves is fine.

How to Make Slow Cooker Collard Greens

1. Add the broth and seasonings

Pour the chicken broth into a 6-quart slow cooker. Stir in the apple cider vinegar, smoked paprika, red pepper flakes, black pepper, and brown sugar if using.

The brown sugar is optional, but a small amount can soften the natural bitterness of the greens and balance the vinegar.

2. Add the collard greens

Place the chopped greens into the slow cooker. They may look like too much at first, but collard greens shrink considerably as they cook.

Toss the greens gently with the seasoned broth. Do not worry if they extend above the rim slightly. They will quickly wilt as the slow cooker heats.

3. Add the smoked turkey

Nestle the smoked turkey leg or wings into the greens. Place the meat near the center so the broth can surround it as the greens cook.

Cover the slow cooker with the lid.

4. Cook on low

Cook the Slow Cooker Collard Greens on low for 7 to 8 hours, or until the leaves are very tender.

Try not to lift the lid during cooking. Each time the lid is removed, heat and steam escape, which can lengthen the cooking time.

The greens are ready when they are soft and silky but not completely mushy.

5. Shred the turkey

Carefully remove the smoked turkey from the slow cooker. When it is cool enough to handle, remove the skin and bones, then shred the meat with two forks.

Return the shredded turkey to the slow cooker and stir it into the greens.

Taste the broth before adding salt. Smoked turkey and chicken broth can both be salty, so you may need less salt than expected.

Tips for the Best Slow Cooker Collard Greens

Wash the greens thoroughly

A quick rinse is usually not enough. Collard leaves can trap sand and dirt, especially near the stems. Wash them in several changes of cold water.

Remove the tough stems

The thick center stems are fibrous and may remain chewy. Removing them gives the finished greens a softer texture.

Use low heat when possible

Low cooking allows the greens to soften gradually and gives the smoked turkey time to flavor the broth. High heat works in a shorter amount of time, but the texture may be less silky.

Be careful with salt

Taste the finished greens before seasoning heavily. Smoked meat, broth, and seasonings may already provide plenty of salt.

Add vinegar at the end if preferred

If you prefer a brighter flavor, reserve one tablespoon of the vinegar and stir it in after cooking. This makes it easier to adjust the acidity.

What to Serve with Slow Cooker Collard Greens

Slow Cooker Collard Greens are a classic side dish for hearty meals. Serve them with:

• Fried chicken
• Baked chicken
• Barbecue ribs
• Pulled pork
• Baked ham
• Black-eyed peas
• Mashed potatoes
• Macaroni and cheese
• Cornbread

For a complete Southern-inspired meal, serve the greens with this Moist Cornbread Recipe. The cornbread is perfect for soaking up the savory potlikker.

You can also serve them alongside Air Fryer Butter Beans for a comforting vegetable-focused dinner.

How to Store Leftover Collard Greens

Allow the cooked greens to cool slightly, then transfer them to shallow airtight containers. Refrigerate them within two hours of cooking.

According to the USDA guidelines for leftovers, cooked leftovers should generally be refrigerated and used within 3 to 4 days.

To freeze the greens, place them in freezer-safe containers along with some of the cooking liquid. Leave a little space at the top for expansion. Freeze for up to 3 months for the best quality.

How to Reheat Collard Greens

Reheat leftovers gently in a saucepan over medium-low heat. Add a splash of broth or water if the greens seem dry.

You can also reheat individual portions in the microwave, stirring halfway through. The USDA recommends reheating leftovers to 165°F for food safety. The USDA slow cooker safety guide recommends reheating leftovers on the stovetop, in the microwave, or in the oven rather than using a slow cooker.

Frequently Asked Questions – Slow Cooker Collard Greens

Final Thoughts – Slow Cooker Collard Greens

These Slow Cooker Collard Greens are an easy way to prepare a classic Southern side dish with very little hands-on work. The greens become tender as they cook with smoked turkey, garlic, onion, and seasoned broth, while apple cider vinegar adds the finishing balance.

Make a batch for a holiday dinner, Sunday supper, or anytime you want a comforting vegetable side dish. Don’t forget the cornbread for serving!

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