Emilie Meyer
Collard greens are a hearty, leafy green vegetable that can be cooked in a crockpot to achieve the perfect texture and flavour. The low and slow cooking method allows the collards to tenderize and absorb the flavours of the broth. While there is no set time limit for cooking collard greens in a crockpot, it typically takes around 4-6 hours on high or 6-8 hours on low for the greens to become tender. The cooking time may vary depending on the efficiency of the slow cooker and the desired tenderness of the greens.
| Characteristics | Values |
|---|---|
| Minimum cooking time | 3 hours on high or 6 hours on low |
| Maximum cooking time | 8 hours on low or 6 hours on high |
| Average cooking time | 4-6 hours on high |
| Reheating time | 30 seconds in the microwave |
| Refrigeration | Store in an airtight container for up to 5 days |
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What You'll Learn
Crockpot collard greens recipe
Ingredients
- Collard greens
- Ham hock
- Bacon
- Salt
- Pepper
- Sugar or brown sugar
- Vinegar
- Spices (optional)
- Smoked paprika (optional)
- Jalapeno (optional)
- Butter (optional)
- Olive oil (optional)
- Garlic powder (optional)
- Baking soda (optional)
Method
- Wash the collard greens thoroughly under cold running water to remove any dirt. You can also add some baking soda to the water to help remove any bitterness. Then, pat dry.
- Remove the thick stems from the collard greens by folding each green in half over the stem and using a knife to slice along the stem. Discard the stems.
- Stack some leaves on top of each other and roll them up. Slice lengthwise along the rolled-up leaves to make thin strips. Repeat until all the leaves are cut into strips.
- Place the ham hock in the bottom of your crockpot or slow cooker.
- Add the chopped collard greens on top of the ham hock, along with any other desired ingredients such as spices, jalapeno, or garlic powder.
- Cover the crockpot with a lid and set it to low for 6-8 hours or high for 3-4 hours.
- Near the end of the cooking time, carefully remove the ham hock and shred the meat. Return the meat to the crockpot.
- Taste the collard greens and adjust seasoning as needed.
- Serve the collard greens with a splash of pepper vinegar or a wedge of cornbread to soak up the pot likker (broth).
Tips
- If you prefer a vegetarian option, omit the ham hock and bacon, and add a splash of liquid smoke or smoked paprika for a smoky flavor.
- Collard greens can be cooked overnight on low without becoming mushy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and reheated in the crockpot or microwave.
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How to prepare collard greens
Collard greens are a Southern staple and a delicious side dish that pairs well with comfort food mains like crockpot chicken thighs, ham, or barbecue. They are also great with black-eyed peas, pinto beans, mac and cheese, or cornbread.
When preparing collard greens, it's important to start with fresh, deep-coloured leaves with firm leaves. Rinse them thoroughly in a sink full of water with baking soda to remove any dirt and tiny bugs. Repeat this process twice to ensure they are clean.
Next, fold each green in half over the stem and use a knife to slice along the stem to remove it. Stack the leaves and cut them into thin strips or bite-size pieces. You can also roll up the leaves and slice them lengthwise to create strips.
To cook the collard greens in a crockpot, add your desired ingredients such as bacon, ham hock, smoked turkey wings, chicken, or keep it vegetarian with vegetable broth and smoked paprika. Place the lid on the crockpot and cook on high for 3-4 hours or on low for 6-8 hours, depending on your preference and the efficiency of your slow cooker.
Once the greens are tender, remove the ham hock, shred the meat, and return it to the crockpot. Taste the collard greens and adjust the seasoning as needed. You can add more salt, pepper, sugar, vinegar, or hot sauce to enhance the flavour.
Collard greens are typically cooked "low and slow", allowing them to soak up the flavours of the broth and tenderize the leaves. This cooking method results in perfectly cooked, tangy, and smoky collard greens that are both nutritious and flavourful.
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Cooking time and temperature
Collard greens are a hearty green vegetable that benefits from a long cooking time to soften their tough fibres. Crock-pots are ideal for cooking collard greens as they allow for a low and slow cooking method.
The cooking time for collard greens in a crock-pot can vary depending on the desired level of tenderness and the efficiency of the slow cooker. On average, collard greens should be cooked on high for 3-4 hours or on low for 6-8 hours. This longer cooking time allows the collard greens to become tender and flavourful, infusing with the other ingredients in the crock-pot.
For a quicker cooking time, some recipes suggest cooking collard greens on the stovetop for around 2 hours. However, the crock-pot method is preferred for collard greens as it allows for a more gradual and even cook, preventing the greens from becoming mushy.
It is worth noting that the cooking time may vary depending on the specific crock-pot model and its efficiency. Therefore, it is important to keep an eye on the collard greens during the cooking process and adjust the timing as needed.
Additionally, when cooking collard greens in a crock-pot, it is recommended to stir the greens occasionally, though this is not necessary. The crock-pot's ability to maintain a consistent temperature ensures even cooking without constant stirring or monitoring.
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Meat and seasoning
Collard greens are typically cooked with meat, such as ham hocks, smoked ham, smoked turkey wings or legs, smoked turkey parts, or bacon.
If you want to make vegetarian collard greens, you can skip the meat and add a splash of liquid smoke or smoked paprika.
To prepare the meat, you can cook the bacon first and then place the ham hock or other meat in the slow cooker. After cooking the collard greens with the meat, remove the ham hock, shred the meat, and return it to the slow cooker.
For seasoning, you can add brown sugar, cider vinegar, salt, pepper, hot sauce, and red pepper flakes. Vinegar is added to reduce the bitterness of the collard greens, while brown sugar balances their flavour. Chicken broth can also be used instead of water to add flavour and salt to the dish.
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Storing and reheating
Collard greens are best stored in an airtight container in the refrigerator, where they will last for 3-5 days. If you want to make them ahead of time, you can reheat them in the slow cooker, ensuring you give them enough time to get warm. You can also reheat leftovers in the microwave for about 30 seconds.
It is not recommended to freeze collard greens as they become mushy when thawed, resulting in a less appealing texture and flavor. However, if you do choose to freeze them, gently warm them on the stove over low to medium heat, stirring occasionally, until they are heated through.
If you are reheating canned collard greens, add 2-3 cans to a slow cooker and heat on high for 1.5-2 hours.
Reheating collard greens in the crockpot is a great way to retain their flavor and texture, and they pair well with barbecue or Southern-inspired meals.
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