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Slow-Cooked Collard Greens with Smoked Turkey

A Southern favorite flavored with smoked turkey instead of the traditional ham hock. If you haven't tried collard greens, you should; one bite and you'll be hooked. Invite some friends, too--this recipe makes enough for a crowd of present and future collard fans.


  • 1/4 cup vegetable oil
  • 1 smoked turkey drumstick
  • 2 cups diced onions
  • 1 1/2 ounces Glace de Poulet Gold® or Veggie-Stock Gold® dissolved in 4 cups hot water
  • 2 pounds collard greens, stemmed and coarsely chopped
  • 1/4 teaspoon salt, plus additional as needed
  • 1/2 teaspoon ground black pepper, plus additional as needed
  • 1/4 cup sugar
  • 2 tablespoons apple cider vinegar


  1. Warm the oil in a stockpot over medium heat. Add the drumstick and cook about 3 minutes, moving it around in the pan to flavor the oil and brown the skin of the drumstick.  Turn the drumstick over and cook 3 minutes more.
  2. Add the onions and cook, stirring occasionally, about 4 minutes, until the onions are soft and slightly browned.  Add the dissolved Glace de Poulet Gold® and bring to the liquid to a simmer over high heat, then remove the pan from the heat.
  3. Place the drumstick in a 6- to 8-quart slow cooker, and carefully pour in the stock mixture. Add half the collard greens, tossing with tongs until the greens are slightly wilted. Add the second half of the greens, plus the salt and pepper. Move the drumstick to the surface of the greens with the tongs. Cover the slow-cooker and cook on low for 4-5 hours or on high for 2-4 hours.
  4. Remove drumstick (the meat will begin to pull away from the bone) and set aside to cool for 15 minutes. Stir the sugar and vinegar into the greens.  Remove the meat from the drumstick and cut it into bite-size pieces. Return the meat to the slow cooker and stir to combine. Cover the slow cooker and cook on low for 30 minutes. Season the collards to taste with additional salt and pepper as needed.
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Classic French Stocks and Sauces