Slow Cooker Collard Greens Recipes

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.

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:

• Place collard greens into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and transfer greens to a slow cooker.
• Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Crumble bacon; add bacon and grease to slow cooker along with chicken stock and jalapeno slices. Season with salt and pepper. Cook on Low for 8 hours or overnight.

SLOW-COOKER COLLARD GREENS AND HAM HOCKS RECIPE BY TASTY

Steps:

• Remove the stems from the collard greens, then stack the leaves on top of each other and roughly chop.
• Add the collard greens to a slow cooker with the onion, ham hocks, brown sugar, pepper, salt, apple cider vinegar, and chicken broth.
• Cover and cook on low for 8 hours or high for 4 hours, until the greens are tender.
• Remove the ham hocks from the slow cooker. Trim and discard any fat and bones. Roughly chop the meat and return to the greens. Toss to incorporate.
• Serve warm.
• Enjoy!

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.

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.

SLOW-COOKED COLLARD GREENS

Steps:

• Bring water with ham hock to a boil in an 8-quart pot, uncovered, skimming any froth, then reduce heat and simmer, covered, 1 hour.
• While hock simmers, discard coarse stems and center ribs from collards, then wash leaves and drain. Coarsely chop collards.
• Add collards and red pepper flakes to ham hock broth, then simmer, partially covered, stirring occasionally, until greens are very tender, about 45 minutes. Remove hock from cooking liquid and let stand until cool enough to handle, about 15 minutes. Discard skin and bones and coarsely chop meat. Stir meat and salt to taste into collards.