A mouthwatering recipe with a blend of flavor that melts in your tongue!
| Prep Time: | 15 mins |
| Cook Time: | 8 hrs 20 mins |
| Total Time: | 8 hrs 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 bunch collard greens, thinly sliced
- 3 slices bacon
- 2 cups chicken stock
- 2 tablespoons sliced fresh jalapeno pepper
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place collard greens into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and transfer greens to a slow cooker.
- Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Crumble bacon; add bacon and grease to slow cooker along with chicken stock and jalapeno slices. Season with salt and pepper. Cook on Low for 8 hours or overnight.
Nutrition Facts
| Calories | 124 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 677 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
The only thing I added was a little Tabasco sauce for a little heat. other than that, it’s turned out to be the best collard green recipe ever. Even better that what I remember my mother made. She would be so proud of me. I’ve turn on some of my friends to the recipe and they all say the same thing, Awesome.
Wow, we loved this…I didn’t use any bacon grease, but threw in a small ham hock! Will def make again…thanks 3D Mom!
Made it pretty much exactly as the recipe stated, except I used premade bacon pieces and 2 tbsp of saved bacon grease. My first attempt at collard greens, and it came out better then expected.
My husband and I really liked the collards but we did leave out the jalapeno…don’t like them.
loved it! Made it just as the recipe follows because I love spicy foods! Turned out delicious and not as spicy as I thought it would be. Maybe because the peppers weren’t as hot as they could have been. Will definitely make this again!
great flavor and so easy! I used a mix of collard greens, mustard greens, and kale. Also, cut bacon into little pieces prior to cooking and added onion and garlic to it.
The only changes I made to this recipe was omit the jalapenos due to personal preference & I used the chicken stock throughout the recipe. I did not use salted water as directed. Also added onion to the bacon. It was delicious & the family loved it!
This was delicious. Loved the kick to it. Made with fried chicken….great meal!
A neighbor gave me some fresh collard greens from his garden. Seriously, these may be the best collards that I’ve had, either homemade or in a restaurant. Two things that I really liked about this recipe are the rich flavor that the chicken stock adds and the little kick from the fresh jalapeño peppers. I know many people add crushed red pepper flakes to collards, but the jalapeños brought a different flavor (I added a pretty good sized pepper). And the fact that this is a slow cooker recipe, keeping me out of the hot kitchen at dinner time, is a bonus. Served with a splash of vinegar at the table. 3 D’s Mom, thanks for sharing your recipe, we really enjoyed it.
This is a simple but very good recipe. I made it exactly as stated and will be making it again.
I was making this to go with baked ham. I cooked it on the stove for a couple hours and used chorizo instead of bacon or ham hock. Greens are soo very good for you! I also like to sprinkle a little red wine/ balsamic vinegar. Yummy! Thank you 3’s Mom! You know I will make these often.
i like