My family loves eating greens every week. They taste delicious over brown rice for dinner or with eggs over easy & whole wheat toast for breakfast. I love using a crock pot to deliver this yumminess. Just coming home to a crock pot full of this tastiness feels like walking on clouds.
Enjoyment is a guarantee.
2 Stocks of Collard Greens or Mustard Greens (chopped)
1 Stock of Bok Choy
2 Chicken Bouillon cubes
1 Large onion (chopped)
2-4 Tbsp. Minced garlic
3-5 Smoked Turkey Tails (or 2 smoked turkey legs)
6-8 C. Water
1/4-1/2 C. Apple Cider Vinegar
-Salt & Pepper to taste
Rinse the greens in room temperature water. Chop the Collard Greens and Bok Choy into 1/2 inch segments. Toss the stem or add them if you want. Then fill a large bowl or your sink with warm water and soak the Collard Greens and Bok Choy for 10-15 minutes (this helps to loosen any stubborn dirt particles). Rinse the Collard Greens and Bok Choy in small batches and set aside. Add the onion, garlic, bouillon cubes and turkey tails on the bottom of the crock pot. Then, layer the Collard Greens and Bok Choy in the crock pot. Finally, add in your 6-8 cups of water. Set the crock pot temperature on high for 6 hours or low for 8 hours.The greens may tower over the crock pot, but within an hour they will cook down.
*If you want to make the greens even more southern and rich you can use bacon and bacon fat and an extra stock of Collard Greens instead of Bok Choy. I added in turkey tail and Bok Choy to create a lighter flavor and lower calories.
These tasty collard greens never last longer than 48 hours before my family eats them all. Enjoy!