Crockpot Southern Collard Greens with Smoked Turkey Necks
The slow cooker can look impossibly full when the chopped collards go in, but the leaves settle as they cook. I layer them over broth, aromatics, and smoked turkey necks,…
Tip: save now, cook later.The slow cooker can look impossibly full when the chopped collards go in, but the leaves settle as they cook. I layer them over broth, aromatics, and smoked turkey necks, then let the gentle heat do the long work. These Crockpot Southern Collard Greens with Smoked Turkey Necks come out tender, with savory meat tucked through the greens and a little heat from red pepper flakes.
Smoked turkey necks bring both meat and deep, smoky flavor to the pot, so the greens don’t need a complicated seasoning mix. I finish with apple cider vinegar just before serving; its sharpness cuts through the rich broth without getting lost during the long cook. Spoon the greens and turkey into a bowl while they’re hot and tender.
Kitchen Note
Rinse the collards in several changes of cold water, not just one quick wash. Grit settles into the leaves, so drain them well after the last rinse before they go into the slow cooker.
Save these Crockpot Southern Collard Greens with Smoked Turkey Necks for a slow-cooked pot of tender greens, smoky turkey, and a bright vinegar finish.
Why Smoked Turkey Necks Do More Than Add Meat
Collard greens have sturdy leaves and a strong flavor, so they benefit from a slow, steady cook rather than a quick pass through a hot pan. As the greens soften, they sit in the broth with the smoked turkey necks and aromatics. The meat becomes tender enough to pull from the bones, and the cooking liquid takes on a savory, smoky character that coats the greens.
That balance is why I keep the seasoning straightforward. The onion and garlic give the broth a familiar savory base, while crushed red pepper flakes add a gentle kick. Low-sodium chicken broth leaves room for the smoked turkey to contribute its own saltiness instead of starting the pot with an overly salty liquid. Then the vinegar goes in at the end, when its tang can stand out against the rich broth. The result isn’t a dry pile of greens; it’s a tender, well-seasoned pot with enough flavorful liquid to spoon over each serving.
What Gives These Collards Their Smoky, Savory Depth
- Collard greens — Their sturdy leaves hold up to a long slow-cooker braise. Remove the thick stems and chop the leaves so they soften evenly and are easier to eat.
- Smoked turkey necks — These provide the smoky, savory backbone as well as meat to pull from the bones. Choose smoked rather than fresh necks; fresh meat won’t bring the same flavor to the broth.
- Low-sodium chicken broth — It gives the greens a cooking liquid while leaving more control over the finished seasoning, especially alongside smoked meat. Regular broth can make the pot taste saltier.
- Yellow onion and garlic — They build a mellow savory base under the greens. Thinly sliced onion softens in the long cook, while minced garlic disperses through the broth.
- Crushed red pepper flakes — These add a modest warmth rather than making the greens sharply hot. Leave them out if you want a milder pot.
- Apple cider vinegar — Added at the finish, it gives the rich greens a clean, tart edge. Stir it in after the turkey meat goes back into the slow cooker.
Layering the Slow Cooker for Tender Greens and Pull-Apart Turkey
Wash Away the Grit
Rinse the collards in several changes of cold water, moving the leaves around so grit can fall away. Drain them well, then remove the thick stems and chop the leaves. If the greens go in gritty or dripping wet, that carries extra dirt or water into the pot. Set the prepared leaves aside while you build the broth base.
Build the Broth Base, Then Pack in the Leaves
Pour the chicken broth into a 7-quart slow cooker and add the thinly sliced onion, minced garlic, crushed red pepper flakes, kosher salt, and black pepper. Set the smoked turkey necks into the broth before adding the collards. Pack the chopped leaves on top, even if the cooker looks crowded at first. Keep the ingredients in that order so the meat sits in the cooking liquid and the leaves are contained under the lid.
Cook Until the Leaves and Meat Are Tender
Cover the slow cooker and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours. The collards should be very tender, not stiff or leathery, and the turkey meat should reach 165°F and pull easily from the bones. Slow cookers can differ, so use those texture cues along with the cooking time. If the meat still clings tightly to the bones, it needs more time.
Pull the Turkey and Brighten the Pot
Transfer the turkey necks to a plate so you can work without reaching into the hot cooker. Pull the meat from the bones, discard the bones, and return the meat to the greens. Stir in the apple cider vinegar just before serving. Give the pot a gentle stir to distribute the turkey and vinegar through the broth without breaking the softened leaves into tiny pieces.
Two Easy Ways to Adjust the Pot
Make a Vegetarian Pot
Leave out the smoked turkey necks and use vegetable broth in place of chicken broth. The greens will still soften in the slow cooker, but the finished pot will be lighter and won’t have the smoky meat flavor or turkey to pull from the bones.
Keep the Heat Mild
Omit the crushed red pepper flakes for a gentler batch. You’ll keep the smoky, savory character from the turkey and broth, but lose the small touch of heat in the background.
Storage and Reheating
- Refrigerator: Store the greens, turkey, and broth together in a covered container for 3 to 4 days. The greens soften further as they sit.
- Freezer: Freeze cooled portions with some of the cooking liquid in airtight containers for up to 2 to 3 months. Thaw in the refrigerator for the most even reheating.
- Reheating: Warm gently in a saucepan over low heat, stirring occasionally, or heat a covered portion in the microwave until hot throughout. Don’t boil the pot hard; the liquid can cook away before the greens are heated evenly.
Questions That Come Up With Slow-Cooked Collards
Crockpot Southern Collard Greens with Smoked Turkey Necks
Ingredients
Equipment
Method
- Rinse the collard greens in several changes of cold water to remove any grit, then drain well.
- Pour the broth into a 7-quart slow cooker and add the onion, garlic, red pepper flakes, salt, and black pepper.
- Add the turkey necks, then pack the chopped collards on top.
- Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the greens are very tender and the turkey meat reaches 165°F and pulls easily from the bones.
- Transfer the turkey necks to a plate and pull the meat from the bones.
- Discard the bones and return the meat to the slow cooker.
- Stir in the apple cider vinegar before serving.