Photo: Oxmoor House
Makes 10 to 12 servings

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

Prep: 5 minutes, Cook: 9 hours

Slow-Cooker Size: 6-quart

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

Dual Slow-Cooker Menu:

Step 6

* Ready-to-bake macaroni and cheese

Step 7

* Hot-and-Spicy Black Eyed Peas

Step 8

* Deli cornbread

Southern Living Slow-Cooker Cookbook

Ratings & Reviews

EllenFL's Review

November 24, 2014
Really good, made as described. Didn't need 9 hours tho!

Bluevioletz's Review

April 07, 2013
Loved this recipe because I was able to get a head start on dinner with a great collard recipe. I used 1-1/2 bouillon cubes mixed in water instead of the stock and did not add salt. I also added "Tuscan herb" seasoning. It came out great! The recipe is a great add to a southern buffet you might plan, especially since you get to use the crock pot that keeps it warm for guests and off the stove/out of the oven.

DianneMundy's Review

April 14, 2011

dbscandy's Review

July 30, 2010
I thought no self-respectin' collard green would be caught dead with onions,bell peppers and I-talian stock (grew up with purist greens cooks), but I have to say this was delicious. Didn't change a thing, and it was great. Tender with a good smoky flavor. I will only add more turkey next time and make more corn bread.