Best 6 Day 1 Crock Pot Collard Greens Recipes

SLOW COOKER COLLARD GREENS

Steps:

• Add the collard greens to the slow cooker.
• Add the ham hocks or shanks on top of the greens.
• Add the cooked bacon, bacon drippings, brown sugar, chicken broth, apple cider vinegar, salt, pepper and red pepper flakes.
• Place the lid on the slow cooker.
• Cook on HIGH for 4 hours or LOW for 7-8 hours or until tender. Try to keep the lid on the entire cooking time or they won't tenderize.
• Remove the ham hocks or shanks and shred any meat you can find on them. Add the meat to the greens and stir.
• Serve with the broth (pot liquor) and your other favorite southern dishes.

SLOW COOKER COLLARD GREENS

Steps:

• Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil.
• As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.

SLOW-COOKED COLLARD GREENS

Steps:

• To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Tear the leaves into large pieces.
• Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham hock. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, and sugar. Bring up to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes. Taste the "pot liquor" (broth) and check the seasoning, add salt and pepper. Cover and let cook for 15 more minutes. Remove the bay leaves and serve.

SOUTHERN-STYLE CROCK POT GREENS

Steps:

• Wash greens and cut out thick stems. Stack greens in a pile, then roll up like a cigar, and then slice. Place sliced greens into crockpot with remaining ingredients. Cover and cook on low for 6 hours or on high for 3 hours or until greens are tender.

SLOW-COOKER COLLARD GREENS

Steps:

• 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.

DEBORAH'S SLOW COOKER COLLARD GREENS

Steps:

• Place beef stock, diced tomatoes with green chiles, onion, ham, vinegar, sugar, garlic powder, seasoned salt, red pepper flakes, and bay leaf in a slow cooker. Add collard greens, mustard greens, and turnip greens in order listed to slow cooker.
• Cook on Low until greens are very tender, 4 to 6 hours.