These Southern-style Crockpot Collard Greens are slow cooked to perfection along with a smoked ham hock for an irresistibly rich and savory vegetable side dish everyone is sure to love!
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There’s something comforting about walking through the door after a long day and being hit with the magical aroma of a savory, slow cooked Southern dish like this mouthwatering collards recipe.
Thanks to the magic of the slow cooker, these crockpot collard greens come out perfectly tender and packed with delicious flavor.
Slow cooking gives the greens time to absorb the flavors from seasoned onions and garlic, chicken broth, and a smoky ham hock.
Plus, I love how the slow cooker frees up time for me to focus on other things instead of being tied to the kitchen for hours.
For more time-saving slow cooker recipes, check out these juicy slow cooked turkey wings, these crockpot pork chops, and this cabbage roll soup next.
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Ingredients
Here's a look at the simple ingredients you need to make this collard greens slow cooker recipe.
- Onion and Garlic: These aromatics add depth of flavor to the dish. I used sweet onion, but feel free to use yellow or white onion if that’s what you’ve got on hand.
- Oil: I used vegetable oil to cook the onion and garlic, but you can use another type of oil, such as canola, avocado, or refined coconut oil.
- Seasonings: Salt, black pepper, and red pepper flakes add flavor to the dish.
- Collard Greens: You’ll need 2 pounds of collard greens for this recipe. It may look like a lot, but they will shrink quite a bit during cooking.
- Chicken Broth: Adds moisture and flavor as the greens cook. You can use regular or low-sodium broth.
- Smoked Ham Hock: Adds a smoky, savory flavor to this collard greens crockpot recipe.
- Apple Cider Vinegar: Adds a hint of tanginess, which balances the other flavors. It also helps tenderize the greens and reduce bitterness.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Collard Greens With Bacon: Add some chopped bacon to the slow cooker along with the other ingredients for a meatier and smokier flavor.
- Collard Greens With Smoked Turkey: Replace the ham hock with a smoked turkey leg or smoked turkey wings. After cooking, shred the turkey meat and return it to the greens, discarding any bones.
- Vegetarian Collard Greens: Omit the ham hock and use vegetable broth in place of the chicken broth. You can add some smoked tofu or tempeh if you’d like to replace the meat, or try mixing in some liquid smoke.
How to Make Collard Greens in a Slow Cooker
To get started, lightly grease the inside of the slow cooker with non-stick cooking spray.
Step 1: Cook the onion and garlic. Combine the onion, garlic, oil, salt, and red pepper flakes in a bowl and microwave until the onion softens.
Step 2: Add everything to the slow cooker. Add the onion and garlic mixture to the slow cooker, followed by the collard greens and chicken broth. Place the ham hock in the center of the greens.
Step 3: Cook. Cover the crockpot and cook until the collard greens are tender. Transfer the ham hock to a cutting board and remove any excess fat, skin, and bones. Then use two forks to shred the meat.
Step 4: Add the meat and vinegar. Add the shredded ham back into the slow cooker along with the apple cider vinegar. Serve seasoned with salt, black pepper, and more vinegar to taste.
Serving Ideas
- Serve these tender slow cooker collard greens with these tender and juicy air fried BBQ chicken wings and this homemade cornbread for a delicious dinner.
- Take them to a potluck party along with this creamy red potato salad.
- Get your smoker ready and serve these tasty greens with these tasty smoked chicken legs or smoked chicken quarters and a side of this summer fresh watermelon salad.
Expert Tips
- Remove the stems: I recommend removing the stems from the collard greens for this recipe, as they are tough to eat and take longer to cook than the leaves.
- Don’t skip the vinegar: The addition of vinegar towards the end of cooking balances the flavors and brightens the dish, so be sure not to omit it. You can also add more for serving.
- Store leftovers in the fridge: Leftover collard greens will keep for up to 5 days when stored in an airtight container in the refrigerator.
Recipe FAQs
To remove the stems, fold each leaf in half lengthwise and use a knife to cut along the stem, separating it from the leafy part. Discard the stems and chop the leaves into 1-inch pieces.
The collard greens should cook on high for 6-7 hours or on low for 9-10 hours.
Yes, you can use frozen collard greens if fresh ones are not available. Keep in mind that frozen greens are often pre-chopped and may have a slightly different texture after cooking. You can add them directly to the slow cooker without thawing, but you might need to adjust the cooking time.
More Slow Cooker Veggie Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Slow Cooker Southern Braised Collard Greens
Equipment
- Slow Cooker
Ingredients
- 2 cups sweet onion chopped
- 5 garlic cloves finely minced
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 2 pounds collard greens stemmed and cut into 1-inch pieces
- 4 cups chicken broth
- 12 ounce smoked ham hock rinsed
- 3 Tablespoons cider vinegar plus extra for seasoning
Instructions
- Lightly spray the inside of the slow cooker with vegetable oil.
- In a microwave-safe bowl, mix together the chopped onion, minced garlic, vegetable oil, 1 teaspoon of salt, and red pepper flakes. Microwave the mixture, stirring occasionally, until the onion softens, about 5 minutes. Transfer this softened mixture to the prepared slow cooker.
- Add the collard greens and chicken broth to the slow cooker, ensuring they are well combined. Place the ham hock in the center of the greens.
- Cover the slow cooker and cook until the collard greens are tender, either on low for 9 to 10 hours or on high for 6 to 7 hours.
- Once the greens are cooked, transfer the ham hock to a cutting board. Let it cool slightly, then use two forks to shred it into bite-size pieces. Remove any excess fat, skin, and bones.
- Stir the shredded ham and cider vinegar into the collard greens mixture.
- Season the dish with salt, pepper, and additional cider vinegar to taste.
Notes
- Remove the stems: I recommend removing the stems from the collard greens for this recipe, as they are tough to eat and take longer to cook than the leaves.
- Don’t skip the vinegar: The addition of vinegar towards the end of cooking balances the flavors and brightens the dish, so be sure not to omit it. You can also add more for serving.
- Store leftovers in the fridge: Leftover collard greens will keep for up to 5 days when stored in an airtight container in the refrigerator.
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