Do you have a love for collard greens? If so try my slow cooker collard greens recipe for a hands-off cooking process. Washed and cut collard greens, jalapenos, chicken broth, and of course some bacon.
This is a hands-off cooking process. Great for when you are making a holiday gathering. Super simple and absolutely delicious.
Why I Love This Recipe
- Slow Cooker
- Easy Prep
- Simple Ingredients
- Hands Off Cooking
Or learn how to make Instant Pot collard greens for another easy method.
- Collard Greens – Washed and cut.
- Jalapeno Peppers – I left the seeds for added heat, but you can de-seed to reduce the spice.
- Salt and Pepper – This is added to taste.
- Chicken Broth – Add the chicken broth as the base for the collards to cook.
- Bacon – Sliced and cooked to bite size pieces.
Variations / Options / Add-Ins
Ham: Instead of bacon add in some diced ham instead.
Peppers: Don’t care for jalapenos? Then simply leave it out or add in some dice bell peppers instead.
Ham Hocks: Use ham hocks instead of bacon and add in red pepper flakes for a nice spice factor and leave out the jalapeno to change up the flavor.
How to Make Slow Cooker Collard Greens
Making these southern collard greens is so simple. Just follow the recipe below, and you will a healthy and delicious side dish that’s perfect for holidays and potlucks in no time at all.
Step 1: Prep and Cook Collard Greens
Wash and prep your collard greens. Then place it in a stockpot and fill it with water and salt. Then bring the mixture to a boil and cook for 10 minutes.
Step 2: Add Ingredients and Cook
Add the collards to the slow cooker along with the remaining ingredients. Then cover and cook on low for 8 hours.
Step 3: Adjust Seasoning and Serve
Once the collards are done, taste and season with salt and pepper to taste.
Collard greens are so versatile in how you serve them. Pair them with a nice ham, steaks, or even chicken if you wanted.
- Aim to slice all your collards in a similar size. This will help to ensure the collards are going to cook evenly in the slow cooker.
- Also, make sure to salt the water for the collards. This is going to help tremendously in removing the bitterness.
Leftovers – You can store your leftovers for 3-4 days in the fridge. Just make sure the collards are in an airtight container.
Reheating – To reheat the greens simply microwave them to warm them up the greens. You can also heat the skillet if you want.
Freezing – You are welcome to freeze collard greens for up to 3 months. Just place it in a freezer container. Thaw your collard greens in the fridge overnight.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Collard greens are loaded with antioxidants and nutrients and are such a nutrient-rich item to add to your diet. You will find that collard greens not only taste delicious but they are healthy for you.
Collard greens are a part of the cabbage family but you will find the flavor tastes different. You will find the flavor of collards is a mix between kale and cabbage.
Salt is the secret to removing the bitterness from the collards. Adding salt to the water as you cook them will help pull out the bitterness of the greens.
More Side Dish Recipes
If you like vegetables, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin this recipe so that you can din it later.
Slow Cooker Collard Greens
- knife and cutting board
- Slow Cooker
- large pot or dutch oven
- 16 ounces collard greens washed and cut
- 2 small jalapeño peppers seeded and finely diced
- Salt and black pepper to taste
- 2 cups chicken broth
- 6 slices bacon cooked and chopped
- Place the collard greens into a large stockpot. Cover the collard greens with water, salting well.
- Bring the collards to a boil over medium-high heat. Boil for 10 minutes. Drain the collards well and transfer to a slow cooker.
- To the slow cooker, add the remaining ingredients to the collards. Stir to combine.
- Cover the slow cooker and cook on low for 8 hours. Adjust the seasonings as needed prior to serving.
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