Ella Walter
Cooking greens in a crockpot is a convenient way to prepare a classic Southern dish with minimal effort. The slow-cooking method yields tender, flavorful greens that can be served as a delicious side or main course. Crockpots are especially useful when preparing greens in large quantities, such as for holidays or special occasions, as they free up space on the stovetop. The cooking process is straightforward and involves adding ingredients like greens, broth, onion, garlic, and smoked meat to the crockpot and cooking on high for 3 to 6 hours, or low for 6 to 10 hours. With a crockpot, you can enjoy the convenience of slow-cooked greens without the lengthy preparation and supervision required for stovetop cooking.
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What You'll Learn
Crockpot collard greens recipe
Collard greens are a classic Southern side dish that can be made in a crockpot. The slow cooker method results in flavorful, tender greens with minimal effort. The collard greens are cooked with a smoked meat like a ham hock, or a smoked turkey leg, for a tender, smoky flavour.
To make crockpot collard greens, you will first need to prepare the greens. Wash the greens and remove the stems. You can either rip the leaves into shreds or cut them into strips or bite-sized pieces. If you are using bagged greens, they may be pre-washed and pre-cut, but it is still recommended that you wash them again.
Next, you will need to prepare the cooking liquid. Add some olive oil to a large pot and place it on medium heat. Add diced onions and season with salt and pepper. Sauté for around 5-6 minutes, until softened, and then add diced garlic and seasonings. Cook for another 3 minutes. Pour in some broth—either chicken, turkey, or vegetable—and allow it to cook for 5 minutes.
Now, you can assemble the crockpot. Place the smoked meat at the bottom of the crockpot and then add the greens on top. Pour the broth over the greens. You can also add onion, garlic, salt, and sugar to taste. Close the lid and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours, or until the greens are tender.
Once the greens are tender, remove the smoked meat and shred the meat off the bone. Add the meat back into the crockpot and stir. Season with salt, pepper, and sugar to taste.
This crockpot collard greens recipe is a perfect side dish for any meal and can be paired with cornbread, black-eyed peas, or pork.
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How to prepare greens for the crockpot
Preparing greens in a crockpot is a great way to get tasty, tender greens with minimal effort. Here is a step-by-step guide on how to prepare greens for the crockpot:
Wash the greens
Even if your greens are pre-washed, it is recommended to wash them again to ensure they are clean. Fill your sink with cold water and add the greens. Move them around with your hands for a few minutes, then remove them from the water. Drain the water and clean out any remaining dirt. Repeat this process until the greens are clean. Rinse and pat the greens dry.
Remove the stems
Collard greens, in particular, have tough stems that need to be removed before cooking. To do this, fold each green in half and slice along the stem. Discard the stems.
Chop the greens
Stack several leaves on top of each other and roll them up. Cut the roll of leaves into thin strips. For other types of greens, you may not need to remove the stems, as they will become tender during cooking. However, you should still chop the greens into one-inch pieces to ensure even cooking.
Prepare the crockpot
Add your cooking liquid or broth to the crockpot. You can use chicken broth or vegetable broth, depending on your preference. If you want a sweeter flavour, you can add maple syrup to the broth. You can also add spices, such as red pepper flakes, and vinegar to the crockpot.
Add the greens and remaining ingredients
Place the sliced greens into the crockpot. Add any remaining ingredients, such as chopped onions, garlic, salt, and sugar if using. You can also add smoked meat, such as ham hocks or turkey legs, for a meaty dish. If you want to keep the dish vegetarian, you can add liquid smoke or smoked paprika instead.
Cook the greens
Cover the crockpot and cook the greens on high for 3-4 hours or on low for 6-8 hours, or until the greens are tender. If using meat, remove it from the crockpot when the greens are tender, shred the meat, and stir it back into the greens. Taste the dish and season with salt, pepper, and sugar to your preference.
Your crockpot greens are now ready to be served and enjoyed!
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Cooking time and temperature
The cooking time for greens in a crockpot depends on the heat setting and the type of greens being cooked.
For fresh greens, it is recommended to cook them on high for 3 to 4 hours or on low for 6 to 8 hours. However, some recipes suggest cooking fresh greens on high for 4 to 6 hours or on low for 8 to 10 hours. It is also suggested that you stir the greens once at the halfway mark and then again about 30 minutes to an hour before the end of the cooking time.
For canned greens, it is recommended to heat them on high for 1.5 to 2 hours.
It is important to note that the cooking time may vary depending on the amount of greens being cooked and the size of the crockpot. If the crockpot is filled with greens, the cooking time will be longer. Additionally, if a frozen ham bone is added to the crockpot, the greens may take an extra 1 to 2 hours to cook.
The ideal temperature for cooking greens in a crockpot is low and slow, as this allows the greens to cook down and become tender. While the specific temperature settings may vary depending on the crockpot model, the general guideline is to cook greens on a low or high setting.
It is worth mentioning that the cooking time may also depend on personal preference. Some people may prefer their greens to be softer, while others may prefer a more al dente texture. Adjusting the cooking time slightly to cater to individual preferences is perfectly fine.
Additionally, the cooking time can be influenced by the desired consistency of the greens. For example, if they are being cooked as a side dish, a shorter cooking time may be preferred to retain some texture. On the other hand, if the greens are being used in a soup or sauce, a longer cooking time may be appropriate to ensure they are softer and easier to blend.
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Adding meat to the crockpot
Yes, greens can be cooked in a crockpot. To do so, you'll want to start by washing and removing the stems from your greens. You can then add them straight to your crockpot or Instant Pot. If you're using loose leaf greens, you'll need to clean them properly first. To do this, fill a clean sink with cold water and add the greens. Mix them with your hands for a few minutes, then remove the greens and drain the water. Repeat this process until the greens are clean. Once they're clean, rinse and pat them dry, then cut off the stems and chop the greens into one-inch pieces.
When adding meat to your crockpot, there are a few things to keep in mind. Firstly, choose the right cut of meat. Fatty and tougher meats, such as chuck roasts, short ribs, pork shoulders, and lamb shanks, tend to work better in a slow cooker as they become meltingly tender. Leaner cuts of meat, like pork tenderloin, can dry out. Dark meat chicken, such as thighs and drumsticks, will also remain juicier than white meat breasts.
It's also important to layer your ingredients wisely. For even cooking, cut your meat and vegetables into uniform-size pieces. Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crockpot, and then add the meat on top.
You can also boost the flavour of your dish by browning your meat and sauteing your vegetables before adding them to the crockpot. This will give your meal an additional layer of deep, caramelized flavour. If you're using ground meat, this step is especially important. You can also dredge your meat in flour before browning to create a thicker sauce.
Finally, remember to set the right heat level. A general rule of thumb is that cooking on a low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models). However, some cuts of meat and recipes may be better suited to one setting over the other. For example, when cooking crockpot pot roast, some people prefer to cook it on low as they find that the longer it cooks, the more tender the meat becomes.
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Serving suggestions
Slow-cooked greens are a classic Southern dish, often served during the holiday season, for Sunday brunch, or on busy weeknights. They are a great side dish for Thanksgiving, Christmas, Easter, or a barbecue.
You can serve them with a wedge of cornbread to soak up the pot likker (the broth formed from the flavours of the meat and spices). If you want to make a vegetarian version, leave out the meat and add a splash of liquid smoke or smoked paprika.
For a New Year's meal, serve them with slow cooker black-eyed peas, or pinto beans if you prefer something milder. They also go well with hearty mains like crockpot chicken thighs or ham dinner. For a simple base, try steamed white rice or crockpot mac and cheese, made extra creamy with cream cheese.
If you're looking for a vegetarian option, try serving them with vegetarian white bean chilli, BBQ lentils with shredded carrots, or healthy sweet potato skins with barbecue beans.
For a more Southern-inspired meal, serve them with blackened green beans and grits, sautéed sweet potatoes, Greek yogurt coleslaw, Greek yogurt broccoli salad, or scallion dill potato salad.
You can also add a splash of pepper vinegar, which is a common way to serve them.
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Frequently asked questions
Yes, greens can be cooked in a crock pot.
Collard greens, kale, cabbage, mustard greens, and turnip greens can be cooked in a crock pot.
It takes approximately 3 to 8 hours to cook greens in a crock pot, depending on the heat setting and the desired tenderness of the greens.
Ingredients such as onion, garlic, apple cider vinegar, salt, sugar, smoked meat (e.g. ham hocks, turkey legs), and broth can be added to greens when cooking in a crock pot.
Cooking greens in a crock pot results in flavorful and tender greens with minimal effort. It is also convenient for holiday cooking when stove space may be limited.
