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+ servings
Sense & Edibility's Country Style Collard Greens

Country Style Collard Greens

Begin early in the day. These greens are simple to make and are full of flavor. 
Course Accompaniments
Cuisine North American
Keyword collard greens, slow cooker
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 12 servings


  • 5 pounds fresh collard greens, or 4 pounds pre-washed bagged greens
  • 3 pounds smoked turkey wings or drumsticks
  • 1 large white onion, peeled and chopped
  • 3 cloves garlic, peeled and sliced
  • 1/2 cup chicken stock
  • 1 tablespoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup granulated sugar
  • 2 tablespoons white vinegar


Prep and Wash the Greens

  • If you choose the bagged variety, just skip to the "Assembling the Greens" step .
  • Fill your cleaned kitchen sink, or a very large bowl, with cold water.
  • Separate the stems from the collard's leaves, then discard the stems. Tear the into 1-1 1/2" pieces, and submerge them in your sink (or bowlful) of cold water.
  • Agitate the water to shake loose any grit from the leaves. Repeat this washing process two more times. Drain the greens in a strainer. 

Assemble the Greens for Cooking

  • In a large (7-10 qt) slow cooker, create a bed using half the greens, and place half of the wings on top (if you have multiple wings). If you only have two wings in your package, place them both in now.
  • Add the onions, garlic, and the chicken stock. Season with the sugar, seasoned salt, black pepper, red pepper flakes, and the white vinegar.
  • Cover with the remaining greens and the any wings you may have left. 

Cook the Greens

  • Place the lid on the slow cooker, pressing down if the greens are higher than the top of the slow cooker's insert. They'll wilt down within an hour of cooking, so this is okay. 
  • Cook the greens for 6 hours on low or medium-low. Check in after a couple of hours and give the greens a stir. 
  • After the greens have cooked for 6 hours, stir and continue cooking, until the greens are tender- no more than 9 hours of total cook time. Stir the greens every hour and check for tenderness. ( A tender green doesn't offer resistance when you bite into it (like a bagel does), but is tender like a wilted spinach leaf.)
  • Once the greens are fully cooked, remove the turkey from the greens and allow the meat to cool slightly. Once you can handle them, remove the meat from the bones and stir the meat back into the greens.
  • Serve while hot directly from the slow cooker, or transfer to a serving dish. 


  • For vegan or vegetarian greens, omit the smoked turkey and use vegetable stock instead of chicken.
  • If you plan to serve them at a later date, bag them (hot or cold) in a heavy duty, freezer food storage bag. Squeeze out as much air as possible, and freeze them lying flat. Once they have frozen solid, store them upright to take up less space.
  • When you're ready to serve the greens, pull them out of the freezer 24 hours in advance and allow them to thaw in the fridge.
  • Since the greens fully cooked, they only need to be warm through, stirring occasionally during their warming period to make sure they're completely hot throughout.
  • The greens may be held for safe consumption, on warm, for up to three hours.