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Crockpot Southern Collard Greens with Smoked Turkey Necks

Crockpot collard greens with smoked turkey necks cook low and slow with onion, garlic, and chicken broth until the greens are very tender. A splash of apple cider vinegar brightens the savory pot liquor before serving.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb collard greens thick stems removed and leaves chopped
  • 3 cup low-sodium chicken broth
  • 1 yellow onion medium, thinly sliced
  • 2 cloves garlic minced
  • 0.5 tsp crushed red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1.5 lb smoked turkey necks
  • 1 tbsp apple cider vinegar

Equipment

  • 1 7-quart slow cooker

Method
 

  1. Rinse the collard greens in several changes of cold water to remove any grit, then drain well.
  2. Pour the broth into a 7-quart slow cooker and add the onion, garlic, red pepper flakes, salt, and black pepper.
  3. Add the turkey necks, then pack the chopped collards on top.
  4. 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.
  5. Transfer the turkey necks to a plate and pull the meat from the bones.
  6. Discard the bones and return the meat to the slow cooker.
  7. Stir in the apple cider vinegar before serving.

Notes

For the most tender greens, pack them firmly on top of the turkey necks before cooking. Refrigerate leftovers for up to 4 days; freezer-friendly for up to 3 months. For a lower-sodium option, use unsalted chicken broth and adjust the salt to taste.