Prepare this easy Slow Cooker Collard Greens recipe for a delicious side. These collards have a smoky ham flavor and a great broth!
Collard greens are a southern style recipe with amazing smoke flavor. These greens go amazing with Slow Cooker New Years Day Black Eyed Peas, Pork Chops and much more!
Collard greens need quite a bit of time to soften up and that’s why making them in the crockpot is the best! While they cook, a wonderful broth (pot liquor) is formed from the flavors of the bacon, ham, and spices. This broth is wonderful with the greens and some people even drink what’s left in their bowl.
What are collard greens?
- Collard greens are a leafy dark green vegetable.
- Have a very tough stem that travels up the entire leaf and needs to be removed before cooking.
- Collard greens are in the same family as cabbage, kale, mustard and turnips.
How to make the best collards greens:
- Fresh Collard Greens – These should be dark and vibrant green. Trim off the stem and tear into strips.
- Crumbled Bacon and Bacon Grease – Yes! I add a touch of bacon drippings to my collard greens. My mom would always cook with bacon fat and it really steps up a recipe.
- Ham Hocks or Shanks – This is where the smoky element comes in and I shred the meat off the bone and put it into the finished collard greens.
- Apple Cider Vinegar – Just a touch of vinegar adds tanginess and depth of flavor.
- Brown Sugar – This gives the greens a slightly sweet flavor and the helps flavor the broth.
- Seasonings – Salt, pepper and red pepper flakes.
- Chicken Broth – This is the moisture for this recipe. You can use water here but be sure to add more salt to taste if needed at the end of the cooking time.
How long do I cook collard greens in the slow cooker?
- 4 hours on HIGH
- or 7 hours on LOW
Can I use mustard, turnip or kale greens in this recipe?
Yes! It is sometimes hard to track down collard greens. Use the same amount of these greens instead.
I can’t find a ham hock or shanks, what can I use instead?
- Smoked turkey wings, drumsticks or necks
- Kielbasa
- Diced or sliced ham
Can I use bagged greens?
Yes, about two pounds is just the right amount for this recipe.
Can I use canned collard greens?
- You can but will need to alter the recipe.
- Canned collard greens are fulled cooked and sometimes already seasoned. You can add bacon, brown sugar, vinegar, and red pepper flakes to them to make them even better. I would skip the ham hock for it needs more time than canned greens to cook.
- To heat canned collard greens in the crockpot: Add 2-3 cans to a slow cooker (add any extra seasonings if desired) and heat on HIGH for 1.5 – 2 hours.
What goes good with Collard Greens?
- Slow Cooker Black Eyed Peas – Brings good luck in the new year.
- Cornbread – Make a big pan or muffins
- Pinto Beans – A great alternative if you don’t like black-eyed peas.
- Slow Cooker Mac and Cheese – My recipe is made with cream cheese
- Crockpot Smothered Pork Chops – Plenty of gravy on these
- Steamed White Rice – the easiest side dish ever
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Slow Cooker Collard Greens
Slow Cooker Collard Greens with bacon, ham hocks, brown sugar and apple cider vinegar.
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Servings: 8
Calories: 355kcal
Equipment Needed:
- Slow Cooker- 6 quart or larger
Ingredients:
- 8 cups collard greens (2 large bunches, remove ribs and stems and discard, rip the greens into bite sized pieces)
- 2 ham hocks or shanks
- 12 oz. package bacon sliced and cooked, drained (save the bacon drippings)
- 3 Tbsp. bacon drippings (grease) (from above bacon) optional
- 1 Tbsp. brown sugar
- 3 cups chicken broth
- 2 Tbsp. apple cider vinegar
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. red pepper flakes
Instructions:
- Add the collard greens to the slow cooker.
- Add the ham hocks or shanks on top of the greens.
- Add the cooked bacon, bacon drippings, brown sugar, chicken broth, apple cider vinegar, salt, pepper and red pepper flakes.
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or LOW for 7-8 hours or until tender. Try to keep the lid on the entire cooking time or they won't tenderize.
- Remove the ham hocks or shanks and shred any meat you can find on them. Add the meat to the greens and stir.
- Serve with the broth (pot liquor) and your other favorite southern dishes.
How to Video:
Recipe Notes:
I can’t find ham hocks or shanks, what can I used instead?
- Smoked turkey wings, drumsticks or necks
- Kielbasa
- Diced or sliced ham
- You can but will need to alter the recipe.
- Canned collard greens are fulled cooked and sometimes already seasoned. You can add bacon, brown sugar, vinegar, and red pepper flakes to them to make them even better. I would skip the ham hock for it needs more time than canned greens to cook.
- To heat canned collard greens in the crockpot: Add 2-3 cans to a slow cooker (add any extra seasonings if desired) and heat on HIGH for 1.5 – 2 hours.
Nutrition:
Calories: 355kcal | Carbohydrates: 4g | Protein: 16g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 69mg | Sodium: 847mg | Potassium: 351mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1841IU | Vitamin C: 19mg | Calcium: 97mg | Iron: 1mg
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How could you amend this to use the instant pot? Any idea? I’ve made them several times in the crockpot and they are DELICIOUS.
This turned out so delicious! I did 8 hours on low and they are so tender. I added onions and used honey instead of the brown sugar, otherwise made just according to recipe. Thank you so so much for the recipe.
I haven’t tried turnip greens in crock pot but plan to this week. Smoked turkey wings or ham bone is good seasoning. I’ll definitely use FRESH turnip greens. Frozen are good also, but please don’t use can.
My mother used bacon drippings or streak o lean
So good
Jean
Made this today with fresh collards. Bought two bunches, but one made 8 cups, but when it had cooked down, I wished I had stuffed the other bunch in somehow. Guess I’ll have to make it again. Yum. I did double the red pepper flakes though and used unrefined monk fruit sweetener instead of brown sugar. First time I’ve used a ham shank (smoked). Skin was a bit hard so I might have to figure something else, or use a non-smoked shank.
Usually I use turkey tail but just like the ham shanks, I let them cook for awhile before adding my greens. I have my tails on high for about 4-5 hours and make sure they are fork tender before adding the greens. I pull them out and break them up discarding the bones in the process. I also add butter when using the Turkey because they lack fat. Hope this helps!