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Photo of Smoky and spicy slow cooker collard greens by WW

Smoky and spicy slow cooker collard greens

1
Points® value
Total Time
4 hr
Prep
30 min
Cook
3 hr 30 min
Serves
12
Difficulty
Easy
Serve these spicy, smoky collards with some cornbread or as a side dish to your favorite Southern-inspired main dish. Make sure to clean your collards well since they can be very sandy and gritty. Remove some (or all) of the jalapeño seeds to turn down the heat.

Ingredients

Smoked bone-in skin- on turkey wing

1 wing(s), medium

Collard greens

3 bunch(es), about 3 1/2 lb

Distilled white vinegar

½ cup(s)

Chicken stock

2 cup(s)

Uncooked onion

1 small, chopped

Garlic clove

4 clove(s), finely chopped

Jalapeño pepper

2 medium, sliced in half lengthwise

Packed light brown sugar

1 Tbsp

Kosher salt

2 tsp

Black pepper

2 tsp

Baking soda

1 pinch(es)

Liquid smoke flavoring

1 Tbsp, about 10 to 15 splashes

Instructions

  1. In a large pot, to make turkey stock, bring 8 cups of water to a boil; add turkey wing to pot. Reduce heat to medium; simmer, uncovered, for 1 hour.
  2. Meanwhile, remove collard leaves from ribs; discard ribs. Thickly slice leaves; wash well in cold water.
  3. Add turkey wing-stock and remaining ingredients, except liquid smoke, to slow cooker. Cover and cook on high until greens are tender, 2 ½ to 3 hours. (If all the greens don’t fit in the slow cooker at once, add them in 2 batches so they wilt and create room in the slow cooker.)
  4. Remove turkey wing bones from slow cooker; stir in liquid smoke.
  5. Serving size: about 1 cup

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