Slow Cooker Collard Greens

Get out your slow cooker and make these delicious Slow Cooker Collard Greens!

There’s nothing like the taste of slow cooked collard greens.

The secret to making this southern classic is to use a slow cooker. This way, you can let the greens simmer for hours and enjoy the delicious flavors that develop.

Plus, this dish is perfect for colder months when you want something comforting and hearty.

So fire up your slow cooker and get cooking!

There are plenty of reasons to make Slow Cooker Collard Greens. For one, they’re incredibly easy to make.

Just toss all the ingredients into the slow cooker and let it do its thing. And because they cook slowly, the collard greens retain more of their nutrients than if you were to cook them quickly.

Slow Cooker Collard Greens are also a great way to stretch your food budget. Collard greens are relatively inexpensive, especially when compared to other leafy greens like spinach or kale.

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Because they cook slowly and yield a lot of food, you’ll get plenty of bang for your buck with these tasty greens.

Finally, they are simply delicious. Collard greens cooked in the slow cooker have a rich, slightly smoky flavor that is simply irresistible.

Whether you’re serving them as a side dish or as the main event, these delicious slow cooked greens are sure to please.

Do you have to soak collard greens before cooking?

No, you don’t have to soak collard greens before cooking. However, doing so can help to soften the tough leaves and make them more palatable.

If you choose to soak your greens, simply submerge them in water for a few hours before cooking.

Drain and rinse the greens before proceeding with your recipe.

How do I get the bitterness out of collard greens?

If you find that collard greens are too bitter for your taste, there are a few things you can do to help mitigate the bitterness.

First, try cooking the collard greens for a shorter period of time. This will help preserve their nutrients while reducing some of the bitterness.

You can also add a bit of acidity to the greens while cooking them, such as vinegar or lemon juice.

Finally, be sure to remove the tough stems from the collard greens before cooking them, as these can contribute to bitterness.

With these tips in mind, you can enjoy collard greens that are both healthy and delicious!

Why do you add apple cider vinegar to collard greens?

There are a few reasons why apple cider vinegar is often added to collard greens.

First, the vinegar can help to balance out the bitterness of the greens. It also adds a bit of acidity and brightness that can help to liven up the dish.

Finally, the vinegar can help to tenderize the collards, making them more enjoyable to eat.

How can I make my collard greens more tender?

One way to make collard greens more tender is to cook them for a longer period of time. This will help to soften the tough fibers in the greens and make them more palatable.

Another way to make collard greens more tender is to chop them into smaller pieces before cooking. This will also help to reduce the cooking time and make the greens more tender.

Finally, adding a little bit of fat or acidity to the collard greens while cooking can also help to tenderize them.

This could be in the form of bacon, vinegar, or even just a little bit of olive oil.

By following these tips, you can ensure that your collard greens are as tender as possible.

Slow Cooker Collard Greens

Ingredients:

• 2 large bunches collard greens
• 2 bunches mustard greens
• 1 smoked turkey leg (cut into pieces), or ham hock
• Optional: 1 package bacon, cooked and chopped into pieces
• 3 cups chicken broth
• 2 tbsp. apple cider vinegar
• 2 tsp. brown sugar
• Dash of soy sauce
• 1 tsp. crushed red pepper flakes
• ½ tsp. peppercorns

Directions:

Wash greens well.

Remove ribs and stems from collards (discard them). Tear or cut the greens into smaller pieces.

Add all ingredients to the slow cooker and stir them up.

Cook on low 8-10 hours or until tender, or on high for 4-6.

If you used a cut up turkey leg, your greens are ready now.

If you used a ham hock, remove it and shred the meat, and add it back to the greens and stir.

Serve with broth from the slow cooker.

Frequently Asked Questions

What kind of meat can I use for this Slow Cooker Collard Greens recipe?
You can use a smoked turkey leg, ham hock, or even bacon. The smoked turkey leg or ham hock adds a rich, smoky flavor, while bacon offers a savory, crispy element.

Can I use only collard greens, or do I need mustard greens as well?
While this recipe calls for both collard and mustard greens, you can use only collard greens if you prefer. The mustard greens add a slightly spicy flavor, but the dish will still be delicious with just collard greens.

Do I need to cook the bacon before adding it to the slow cooker?
Yes, if you choose to add bacon, cook it first until crispy, then chop it into pieces before adding it to the slow cooker. This ensures the bacon adds the right texture and flavor to the dish.

How long do I need to cook the greens in the slow cooker?
Cook the greens on low for 8-10 hours or on high for 4-6 hours. The longer cooking time allows the greens to become tender and soak up all the flavors from the other ingredients.

What do I do with the ham hock after cooking?
If you used a ham hock, remove it from the slow cooker once the greens are done. Shred the meat from the hock and stir it back into the greens before serving.

Can I make this recipe without meat?
Yes, you can omit the meat if you prefer a vegetarian version. The dish will still be flavorful, especially with the addition of the broth, vinegar, and seasonings.

What should I do if the greens are too bitter?
If the greens taste too bitter, try adding a bit more brown sugar or apple cider vinegar to balance the flavors. You can also cook them a bit longer to mellow the bitterness.

Can I use chicken broth alternatives in this recipe?
Yes, you can substitute chicken broth with vegetable broth or even water, but keep in mind that the flavor might not be as rich.

Is it necessary to remove the ribs and stems from the collard greens?
Yes, it’s recommended to remove the ribs and stems as they can be tough and fibrous, which might affect the texture of the dish.