Crock Pot Collard Greens

Cooked collard greens on a white plate with mac and cheese.

Southerners love their greens! The greens are slow cooked in your crock pot with seasonings, chicken broth, and bacon until tender. This method works not only for collard greens, but for turnip and mustard greens, too.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 125kcal

Author Anne Clark | My Kitchen Serenity

Equipment

crock pot (slow cooker)

Ingredients

6 slices hickory smoked bacon, cooked. Reserve ½ tablespoon bacon fat. Reserve 2 slices of the bacon for garnish.
1 cup sweet onion, diced small cubes
1 tablespoon jarred minced garlic
1-2 teaspoon salt
1 teaspoon sugar
32 oz bag of fresh chopped or shredded collard greens (should already be pre-washed)
1 tablespoon apple cider vinegar
4 cups chicken broth
Optional: Trappey's Hot Peppers in Vinegar

Instructions

Spread the reserved ½ tablespoon of bacon grease onto the bottom of the crock pot. Turn the crock pot on high.
Rough crumble 4 slices of bacon and add to the pot.
Add the remaining ingredients in the order given. The pot will be very full but the lid should fit fine.
1 cup sweet onion, diced small cubes, 1 tablespoon jarred minced garlic, 1-2 teaspoon salt, 1 teaspoon sugar, 32 oz bag of fresh chopped or shredded collard greens (should already be pre-washed), 1 tablespoon apple cider vinegar, 4 cups chicken broth
Cover and cook on high for 1 hour. Give the collard greens a good stir, cover, and cook another 3 hours on high. Taste test and add more salt or sugar if needed.
Crumble the remaining 2 slices of bacon on top of the cooked collard greens and serve. Serve with your favorite pepper sauce (I like Trappey's Hot Peppers in Vinegar).

Notes

- Don't remove the lid while the greens are cooking, unless otherwise noted in the recipe card.
- Before serving, do a quick taste test and add additional salt or seasonings if needed.
- For a tasty southern treat, eat your greens in a bowl with a chunk of cornbread and juice from the crock pot (pot likker!).
- Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat on the stove or in the microwave. Leftovers can also be frozen for up to 3 months.

Nutrition