Time on High: 2 to 4 Hours Time on Low: 4 to 6 hours Slow simmered collard greens with turkey necks for extra seasoning. Super easy to make and a delicious side dish to any southern meal!
3 Turkey necks
5 Bundles of collard greens
5 Cups chicken broth
1 Small onion
2 Tablespoon minced garlic
1/4 Cup olive oil
1 Tablespoon of apple cider vinegar
Pinch of sugar
Red pepper flakes
Salt and pepper, to taste
1. Heat olive oil in a large pot over medium heat. Add garlic and onion, gently saute until light brown. Pour in the chicken stock. Add the turkey necks. Cover the pot, and simmer for 30 minutes.
2. Transfer broth and necks to Crock-Pot® slow cooker. Add the collard greens and turn the heat up to high. Let the greens cook down for 120 minutes, stirring occasionally.
3. Reduce heat to Low and season with salt and pepper, to taste. Add vinegar and sugar. Stir. Continue to cook until the greens are tender and dark green, 5 to 6 hours. Mix in red pepper flakes, if desired.