How To Cook Kale In A Slow Cooker

Slow cooker greens with smoked turkey is a healthy spin on a southern classic. These greens can also be cooked in the Instant Pot.

You can use kale or greens when making this easy slow cooker recipe. Both paleo and whole 30 compliant, this is a healthy spin on a southern classic.

What Are Greens

Before we get started, let's talk about greens. Greens are a stable in Southern cooking. My Mother is originally from North Carolina and I'm originally from Georgia; I have been eating greens for as long as I can remember. Leafy greens is a broad term that refers to a lot of foods like collard greens, mustard greens, turnip greens, kale, spinach, swiss chard, etc. They have different tastes & textures. This recipe is meant for tough, sturdy greens like collard greens. Greens are a superfood; they're high fiber, rich in vitamins and minerals, and low in calories.

before

Choosing The Greens

As I mentioned earlier, greens comes in different forms. Most people eat collard greens. Collard greens are a personal favorite but I honestly enjoy all greens whether they be collard greens, mustard greens, turnip greens or kale greens. What you see in the pictures here are mixed greens which is a mixture of different types of greens. I used a combination: 16-ounces of collards, 16-ounces of mustards, and-16 ounces of turnips. How you get to your 48 ounces of greens is up to you. You can use all of one type or a combination.

after

Prepping Your Greens

You're are either going to use loose leaf bunches of greens or use bags greens:

Bagged greens are usually pre-washed & pre-cut. Even if the greens you buy says they are pre-washed, I recommend you wash them again. I also recommend removing any large stems you might see. After you wash the bagged greens, they're ready to be added to the slow cooker or Instant Pot.

Loose leaf greens will sometimes have a lot of dirt on them so you will need to clean them properly before you cook them. The way I learned to clean Hattie's greens is to fill a clean sink with cold water and add the greens. Mix them around with your hands for a few minutes. Remove the greens, drain the water and clean out any dirt that's leftover in the sink. Repeat the process until the greens are clean and there's no more dirt. One they're clean, rinse & pat dry the greens. Next cut off the tough stem & main vein and then chop the greens into one-inch pieces. Now they're ready to be added to the slow cooker or Instant Pot.

Slow Cooker Kale Greens with Smoked Turkey

What Cut Of Smoked Turkey To Use

Personally I think the smoked turkey is what gives slow cooker greens it's flavor. You can use your preferred cut of smoked turkey in this recipe. I tend to use legs, wings or breasts. I suggest you use a cut with lots of meat on it.

Slow Cooker Kale Greens with Smoked Turkey

The kale greens will reduce down significantly so don't worry if your slow cooker or Instant Pot is full when cooking starts.

24 ounces greens, cleaned & chopped
1 medium onion, chopped
4 garlic cloves, minced
2 tbsp Worcestershire sauce (omit for whole 30)
1 tbsp hot sauce (or 1/2 tsp red pepper flakes)
1 tbsp brown mustard
1 medium smoked turkey neck, leg, thigh, etc
1 cup low-sodium vegetable or chicken broth
1 tsp salt
1/2 tsp pepper
1 tbsp oil (for IP)

Slow Cooker

Add greens to the slow cooker. Press them down if needed.
Place the chopped onions & garlic on top. Pour in the broth.
Add the mustard, salt, pepper, hot sauce and Worcestershire sauce evenly, over the top. Place the smoked meat on top. Press down with your hands if needed.
Cook HIGH 3-4 hours or LOW 6-8. Stir it about 5 hours.
Remove turkey, shred meat, and place meat back in the slow cooker.

Instant Pot

Turn on the pressure cooker and select Sauté. Once hot add oil to the pot. Add the onion and garlic until cook , 2-3 minutes until soft.
Add the broth to the IP and using a wooden spoon scrape well the bottom of the IP to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking. Stir in Worcestershire sauce, hot sauce, mustard, salt & pepper.
Add smoked turkey. Add the kale/greens on top. Do not stir.
Close lid and seal valve. Set high pressure and cook for 35 minutes. Natural release pressure for 15 minutes then manually the remaining pressure. Remove turkey, shred meat, and place meat back in the IP.

Prep Time: 10 mins
Cook Time: 4 hours

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