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READY IN 8+ hrs

Slow Cooker Collard Greens

Read Reviews (18)

"Got this from a coworker who made these for the office holiday potluck. Collard greens are cooked all day with ham shanks and pickled jalapeno. Yum!" — TROMTEZ

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Original recipe makes 16 servings Change Servings

4 bunches collard greens - rinsed, trimmed and chopped
1 pound ham shanks
4 pickled jalapeno peppers, chopped
1/2 teaspoon baking soda

1 teaspoon olive oil
ground black pepper to taste
garlic powder to taste

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Directions

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.

Kitchen-Friendly View

PREP 30 mins
COOK 8 hrs
READY IN 8 hrs 30 mins

Footnotes

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this was a great recipe..but i made so many changes that it evolved into a recipe of my own creation. first i omitted step 1 and the baking soda. next, i put in smoked turkey necks and seasoning(old bay and tony chacherre's creole seasoning) and the greens at the same time. next i piled on the greens(i conbined collard and mustard)!! i let them cook down for an hour and then put in the extra greens that didn't fit at first. i stirred every hour or so and added seasoning to taste. i cooked for 5hrs the night before and then 3hrs the day of thanksgiving, by doing that the seasonings had asorbed really well and the greens were tender and flavorful!! hope this helps a little.

—kimmy

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Most Helpful Critical Review

Nov 19, 2008

While the taste was still banging, it was not a good fit for me. I used vinegar instead of baking soda. I would also recommending passing up the cooking before putting into the slow cooker.

—Nana

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22 Ratings

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Mar 06, 2006

This is great. I made this with frozen collard greens and skipped first step. Super flavor, not very hot even with jalapenos.

—Patsy

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Aug 03, 2010

Very good recipe. I used smoked turkey legs and instead of boiling the meat on the stove first, I threw everything into the crockpot. I put in 2 cups of chicken broth and cooked on low for 6 hours.

—denisett

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Aug 30, 2007

For those of us who love greens year-round, the slow cooker is the perfect stove-top antidote during A/C season. These simple ingredients produced a complex, layered taste: spicy, savory, smoky. (I've used fresh garlic and jalapenos) A+ for ease of preparation and taste.

—KARMAGOLD

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Nov 04, 2007

Yuck!

—Swattie

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Aug 03, 2009

Kimmy, is the one with the right idea for these greens. WOW! These are the best greens I've made! Replacing the ham with smoked neck bones, 2 different seasonings, & adding as you go is the way. I used crushed red pepper instead of j-peppers..delicious. Making it again tonight.

—Natural Foods

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Jan 16, 2007

THIS IS THE CORRECT WAY TO COOK GREENS! EVEN WITH THE VARIANCE OF SPICES USED!

—Yolanda.N

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Nutrition

Calories
99 kcal
5%

Carbohydrates
4.2 g
1%

Cholesterol
19 mg
6%

Fat
6.6 g
10%

Fiber
2.6 g
10%

Protein
6.6 g
13%

Sodium
82 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Collard Greens

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 99
Calories from Fat: 59

% Daily Value *
Total Fat 6.6g 10 %
Saturated Fat 2.1g 11 %
Cholesterol 19mg 6 %
Sodium 82mg 3 %
** Potassium 201mg 6 %
Total Carbohydrates 4.2g 1 %
Dietary Fiber 2.6g 10 %
Protein 6.6g 13 %
Sugars 0.3g
Vitamin A 93 %
Vitamin C 42 %
Calcium 13 %
Iron 4 %
** Thiamin 24 %
** Niacin 23 %
** Vitamin B6 14 %
** Magnesium 4 %
** Folate 65 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.