Slow Cooker Collard Greens

Great recipe that made collard cooking easy for me. I’ve had kitchen disaster in the past! It actually cooked much quicker than the 8-10 hours. I’m very pleased!

Made it exactly to recipe, and it was the best I have ever tasted…and I have had collard greens many times in my life. I will probably adapt it to turnip and mustard greens in the future as well.

The only steps I varied was to use the crockpot from the beginning and to add low sodium chicken broth. These are amazing! I only wish my crockpot would have fit more collards. I will make them again and again and again.

Great recipe (if not exactly unique). But don” think yours will look like the picture. Those collard are not cooked. Collards (and all greens) will wilt .

Onions and bacon

I followed this recipe to the letter and it is outstanding! Zero alterations required. Suggestion to my fellow chefs – if you alter a recipe on this site, please don’t review it. If you feel you have to substitute or put your personal touch on it, your opinion of the recipe is no longer valid. If you need people to know how you make something, submit your own recipe and open yourself up to the judgment of others.

This is the best collard green recipe we’ve tried thus far! I used left over brown sugar ham, added a little salt, chili powder, and slap ya mama. I left out the jalapeño, but next time I might add that.

I did a couple of things differently. I washed my collards in my sink full of water and some baking soda twice. Then I washed with cold water only. I boiled the ham hock in my pot with chicken broth and water and slowly added the collards until I cooked 4 bunches. Once it wilted I added the collards to the slow cooker with the hammock, seasoned with salt and pepper, garlic salt and onions that I cooked in a separate pan earlier and a stick of butter. I left this cook overnight for 6-8 hrs while I slept. The next morning, the kitchen smelled soooo good. The collards were flavorful and there was no need for apple cider vinegar (which I can’t stand anyway) to take the bitterness away. The washing with the baking soda did that.

It was delicious

I added turnips to this recipe, and it turned out great! The jalapeno really added the perfect flavor

These were excellent. I used a fresh serrano pepper seeded and sliced in chunks for my heat. I also used the smoke turkey necks, no ham hocks available near me. I did follow suggestions. I heated my turkey necks in a little olive oil and red pepper flakes just until I could smell the smoke of turkey ( just so they would be warm and ready to infuse flavor). I put them in first and added the rest. I did not use the baking soda or vinegar until the end. About 2 hours before they were done I tasted. To see how bitter. I then added white wine vinegar( that is what I had on hand). It made an astounding difference ! I had no idea vinegar could really cut bitterness. I di season with salt about 30 minutes before seeing. just so it didn’t get overwhelming. I will definitely be making greens more often now that I know how easy and tasty mine can be. no more restaurant for me!

First time I made greens was with this recipe. It received the seal of approval from some hard core southerners!

These were very GOOD BETTER ON DAY TWO. Didn’t use peppers used a small can of roasted green chili’s all I had. Used s good pinch of Cheyenne. I’ve always wanted to make these and found my go-to recipe on the first try.

I used chicken broth and water. I also fried 5 pieces of bacon and got it really crispy and added that to the pot and a small amount of bacon drippings too.

I made this for Thanksgiving and it was very tasty! It’s a great recipe. It brings back memories of living down South. Mmmmm

Very good way to prepare greens. My mother has fixed greens all her life and I grew up enjoying them. As children, my brother and I cleaned lots of greens. As an adult I shied away from fixing greens because of the work involved — I know about pre-washed greens but they cut them too fine for my taste. Anyway, I liked Kimmy’s ideas for this recipe — omitted the baking soda (our family never used that), used smoked turkey. Although 8 hours at the slow cooker’s low setting was suggested, I found 5 1/2 plenty. (It was about 11pm and I decided to check the greens before setting my clock to wake me at 2:30am so I could empty the greens from the cooker — I’m glad I did, they were quite ready). At 5 1/2 hours in my slow cooker the greens were very soft — I could have stopped 1/2 hour earlier and been fine. I’ve read that different slow cookers have different temperatures; mine is by Bella and at the low setting, the greens were doing a low simmer — pretty hot. After cooking, I tasted the greens and found they needed more seasoning. (I cooked two large bunches of collards and a small bunch of mustards). When I put them in the slow cooker I’d added 4 cups of liquid – water and chicken broth mixed together, Tony Chachere’s seasoning, a little brown sugar, 1/2 an onion, 4 small garlic cloves, a couple of small pickled jalapenos with a little of the liquid, a few red pepper flakes, and a smoked turkey drumstick – cut up. I had not added salt, they needed plenty —

My mother in law made this for Thanksgiving and it was a success. The only modification was no salt since the ham hock gave it plenty. We also cooked on high for about 1.5-2 hours before turning to low and it only need an hour or so after that. My 3 year old daughter ate greens for the first time which was totally amazing; she loved it!

I only ate greens at my grandmother’s as a child. She served them with vinegar on the side. So I never learned about the baking soda! Also grandma didn’t eat spicey food so I never had collards with jalapeños. Wow! This was soooo good. I like it hot and it just gets better and better over time. I used bacon ends because that was all I had. Now I know what those giant crockpots are made for because those greens really take up a lot of space until they shrink down. I am going to get a bigger slow cooker for next time so I can make even more!

Very good recipe. I always use a ham steak (bone-in) and it comes out great. It’s good to see the Baking Soda. I’m from the south and my mother taught me that the Baking Soda will take out any bitter in the greens. My greens always come out smokey and sweet. If cooking on top of the stove, use a 1/2 tsp of Baking Soda the last 15-20 minutes of cooking.

I used kale and home grown turnip greens, smoked turkey leg and leftover smoked chicken leg, and chicken broth. There’s a spice now called Roadkill Grill in a grinder. A few twists and no need for jalepenos or black pepper! Great recipe!

I use the baking soda in mine also. Just like in cooking beans — it helps out with the “gas” factor.