Slow Cooked Collard Greens. Place collard greens into a large pot and cover with salted water; bring to a boil. Add the collard greens to a slow cooker with the onion, ham hocks, brown sugar, pepper, salt, apple cider vinegar, and chicken broth. Collard greens are a southern style recipe with amazing smoke flavor.

Tear the leaves into bite-sized pieces. I like to think the slow cooker was invented by a Southern home cook. Collards can sit in there for hours on end, breaking down as they should, the liquid turning into pot likker, the residual elixir of. You can have Slow Cooked Collard Greens using 10 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Slow Cooked Collard Greens

1. It's 2 bags of (or bunches) of cleaned and chopped Collards or Turnip or Mustard Greens (or any combination of greens listed above).
2. It's 3 tablespoons of olive oil.
3. You need 1 of onion, sliced.
4. It's 2 of garlic cloves, smashed.
5. You need 2 of bay leaves.
6. You need 10 oz of bacon, chopped.
7. Prepare 2 quarts of chicken broth, warm.
8. Prepare 2 tablespoons of cider vinegar.
9. It's 1 teaspoon of sugar.
10. It's of Kosher salt and freshly ground black pepper.

There, collard greens, which taste like a cross between kale and cabbage, star in a dish that inspires lots of love and plenty of controversy, too. 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. Long, slow simmering makes collard greens an ideal choice for the slow-cooker.

Slow Cooked Collard Greens step by step

1. 2 BAGS OF CLEANED AND CHOPPED GREENS. (prefer Glory brand).
2. Heat pot over medium heat and add bacon. Render fat from bacon at medium heat until bacon is crisp. Remove crisp bacon pieces onto a paper towel and set aside. Keep the bacon fat in the pot..
3. Add the onion, garlic. Cook until the onions are soft and starting to brown, about 8 to 10 minutes..
4. Add the broth (scraping any brown bits from bottom of pot), vinegar, and sugar. Pack in the greens, pushing them down into the pot..
5. Add Bay leaves..
6. 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..
7. Taste the "pot likkor" (broth) and check the seasoning, add salt and pepper..
8. Cover and let cook for 15 more minutes or until tender..
9. Remove the bay leaves and serve..

Add the collard greens in large handfuls, stirring and allowing them to wilt. Using a slow cooker lets you go about your daily business while the food simmers away. These crock pot black-eyed peas and collard greens make a fabulous meal with baked cornbread and a salad. These tender and flavorful Slow Cooker Collard Greens and Ham Hocks are slow cooked to perfection in your crock pot. Utilizing your slow cooker also frees up valuable space on your stove top, which is always a plus when cooking for a crowd.