Slow Cooker Southern 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.

SOUTHERN COLLARD GREENS {SLOW COOKED}

Steps:

• Spray slow cooker with nonstick cooking spray. Set aside.
• In a separate, microwave safe bowl, add onion, garlic, oil, salt and pepper flakes and mix well.
• Microwave for about 4 minutes, stirring halfway through until onions are tender.
• Add to prepared slow cooker.
• Add greens and broth to slow cooker and mix well.
• Tuck a ham hock into the center of the greens and cover the slow cooker.
• Cook on low for 9-10 hours or high for 6-7.
• Remove ham and cool slightly.
• Discard fat, skin and bones and set aside meat.
• Add meat to slow cooker with apple cider vinegar and mix well.
• Serve collard greens immediately with hot sauce.

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.

VEGETARIAN "SOUTHERN-STYLE" COLLARD GREENS

Steps:

• In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

SLOW-COOKER COLLARD GREENS WITH HAM HOCKS RECIPE

Steps:

• Combine all ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 9 hours. Carefully remove ham hocks and all bits of bone before stirring greens after cooking. Cool ham hocks, and thoroughly remove all fat and bone; return meat to slow cooker. Stir into greens, and serve.

SOUTHERN STYLE COLLARD GREENS

Steps:

• Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
• Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

SOUTHERN COLLARD GREENS

Steps:

• In 10-quart stockpot or Dutch oven, heat broth over medium-high heat. Add onion, garlic and ham hock. Heat to boiling.
• Carefully add collards greens, one bag at a time. Once greens have wilted, stir in salt, pepper and vinegar.
• Cover; cook 1 hour 30 minutes to 2 hours or until greens reach your desired tenderness.
• Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to stockpot and stir.

SLOW-COOKER COLLARD GREENS WITH HAM

Steps:

• Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium heat until hot. Cook ham bone in oil 4 to 6 minutes, turning several times, until browned on all sides. Transfer to slow cooker.
• Add remaining tablespoon of vegetable oil to same skillet. Add onions and pepper flakes; cook over medium heat 2 to 4 minutes, stirring frequently, until beginning to brown. Add garlic and brown sugar; cook 1 minute. Stir in broth; heat just to simmering. Stir in greens, a few handfuls at a time, until wilted slightly.
• Pour mixture around ham bone in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until collards reach desired tenderness. Remove bone; chop ham from bone, and stir into greens. Stir in vinegar.

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!

SOUTHERN COLLARD GREENS

Steps:

• Using a slow cooker, turn on high, and add pre-washed / pre-sliced collards straight into the crock pot. Fill to the top. Push down. Add a few more. Push down again & really pack them in there. Don't worry, they'll cook down a ton.
• Sprinkle Goya packets, Tony seasoning, sugar & salt all over the top of the collards.
• Add water to fill the crockpot. The collards should be mostly submerged in the water. If the very top of the collards aren't covered, that's okay. They'll cook down in a few hours. But, you want to add plenty of water here. Take your spoon & apply pressure to the top of the collards. You should be able to see water near the top of the heap.
• Cook on high for 8 hours.
• You will stir once or twice just to make sure all the collards are getting cooked evenly.
• Collards will take all day to cook. They need time. Don't rush it, or they'll be tough.
• Serve with hot pepper sauce, Tabasco, or Chow Chow.

SOUTHERN COLLARD GREENS

Steps:

• Remove the coarse stems and center ribs from the collard greens, then rinse and drain the leaves.
• Dry completely and coarsely chop.
• In a small frying pan over med-high heat, warm the oil.
• Add the pancetta and cook, stirring often, until browned, about 6 minutes.
• Transfer to a paper towel-lined plate and set aside.
• To cook on stove top--In a large pot, bring 4 quarts of water to a boil.
• Add the greens to the pot, decrease heat to med-high, cover partially, and let simmer, stirring occasionally, until very tender, about 45 minutes.
• To cook in slow cooker--transfer the greens to a slow cooker and add 4 quarts water.
• Cover and cook, stirring occasionally, until the greens are very tender, 2 hours on LOW.
• In any liquid remains, drain the greens before transferring them to a serving bowl.
• Season with pepper and stir in the reserved pancetta and red pepper flakes; serve warm.

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.

PERFECT SOUTHERN GREENS (KALE, BEET, COLLARD GREENS, MUSTARD)

Steps:

• Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
• While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.
• Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
• Cook on high for 4 hours or until greens are tender.
• Serve with balsamic vinegar, optional.