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Slow-Cooked Collard Greens

A sprinkling of pepper sauce is the ultimate Southern condiment for these greens.

Prep: 5 minutes, Cook: 9 hours

Slow-Cooker Size: 6-quart

Oxmoor House FEBRUARY 2006

  • Yield: Makes 10 to 12 servings


  • 1 smoked turkey wing (about 1 1/4 pounds)
  • 2 (14-ounce) cans Italian-seasoned chicken broth
  • 2 (1-pound) packages chopped fresh collard greens
  • 5 green onions, chopped
  • 1 green bell pepper, seeded and coarsely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pepper sauce


Remove skin and meat from turkey wing, discarding skin and bone. Coarsely chop meat.

Combine chopped turkey and next 6 ingredients in a 6-quart slow cooker.

Cover and cook on LOW 9 hours or until greens are tender. Serve with pepper sauce.

Soppin' Up: Have some corn bread or rolls handy for sopping up the juices.

Dual Slow-Cooker Menu:

* Ready-to-bake macaroni and cheese

* Hot-and-Spicy Black Eyed Peas

* Deli cornbread


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Slow-Cooked Collard Greens Recipe