Cody Casey
Collard greens are a Southern staple that can be cooked in a 7-quart crockpot. The crockpot is a great way to cook collard greens as it allows them to cook low and slow, infusing the flavours of the other ingredients and forming a delicious broth. The cooking time for collard greens in a crockpot is flexible, but it should be at least 3 hours on high or 6 hours on low.
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What You'll Learn
Prepping the collard greens
Collard greens are a tough, leafy green vegetable that requires a long cooking time to soften. Before cooking, it's important to prepare the greens by removing any thick stems and tearing or chopping the leaves into strips. The greens can be sandy, so it's a good idea to wash them thoroughly, rinsing them under cold running water at least twice to ensure they are clean. You can also soak them in a sink full of water with some baking soda, followed by a cold water rinse. Once clean, pat the leaves dry with a clean tea towel or kitchen paper.
Next, fold each green leaf in half over the stem and use a sharp knife to slice along the stem to remove it. Discard the stems as they are too tough to eat. Stack a few leaves on top of each other and roll them up, then slice lengthwise through the rolled-up leaves to create thin strips. Repeat this process until all the leaves are sliced.
If you are using fresh collard greens, you will need to blanch them before adding them to the crockpot. Fill a large pot halfway with water and bring it to a gentle boil. Add the greens in batches, allowing them to boil just until they start to wilt. Then, transfer the wilted greens to a bowl of ice water to stop the cooking process. Once cooled, you can drain the greens and add them to your crockpot.
If you are short on time or want to save on prep work, you can also use prewashed and chopped collard greens, which are widely available in stores. Canned collard greens are another convenient option, as they are already fully cooked and sometimes seasoned. However, fresh collard greens are typically preferred for crockpot recipes as they have a better texture and can absorb more flavour during the long cooking time.
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Cooking the meat
When it comes to cooking the meat for your collard greens, there are a few options to choose from. The most popular choice seems to be ham hocks, which add a smoky flavour to the dish. You can also use smoked turkey wings, legs, or necks as an alternative. If you don't want to use turkey, you can add cooked bacon or chopped smoked ham instead. For a vegetarian option, fire-roasted diced tomatoes can be used in place of the meat.
If you're using ham hocks, you can choose to cook them separately in a pot with chicken broth and water before adding them to the slow cooker with the collard greens. Alternatively, you can place the raw ham hocks directly into the slow cooker with the other ingredients and cook everything together.
It's important to note that the ham hocks should be removed from the slow cooker before serving. Once they're cool enough to handle, shred the meat, being careful to remove any bones, and then return the meat to the pot.
If you're cooking the meat separately, you can boil or simmer it until it's tender. This could take anywhere from a few hours to overnight, depending on your preference and the cut of meat you're using. For example, smoked turkey wings may take longer to cook than bacon or chopped ham.
When cooking the meat in the slow cooker with the collard greens, the cooking time will depend on the setting you use. Cooking on high for 1.5 to 3 hours or on low for 6 to 9 hours should be sufficient. Keep in mind that the meat should be tender before serving, so adjust the cooking time accordingly if it needs more time.
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Combining ingredients
To cook collard greens in a 7-quart crock pot, you'll need to combine a variety of ingredients for a tasty result. The collard greens will need to be fresh, vibrant, and dark green. Start by removing the thick stems and tearing or chopping the leaves into strips.
Next, you'll want to cook some bacon in a skillet or the crock pot itself if it has a sauté function. Cook the bacon until it renders its fat and becomes translucent. Place the cooked bacon and its drippings into the crock pot. You can also add some crumbled bacon and bacon grease for an extra kick of flavour.
Now, it's time to add the remaining ingredients. Place the ham hocks or shanks, smoked turkey wings or legs, or shredded meat of your choice into the crock pot. If you're looking for a vegetarian option, fire-roasted diced tomatoes can be used instead of meat. Add salt, pepper, garlic salt, garlic powder, and onions to taste. You can also include olive oil, chicken broth, water, and butter. For a hint of sweetness, add light brown sugar, or substitute it with dark brown sugar or maple syrup.
Finally, add apple cider vinegar or regular vinegar to the crock pot. If you want a smoky flavour, include some smoked paprika or red pepper flakes. You can also add pickled jalapenos or serrano peppers for an extra kick.
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Cooking in the crock pot
Collard greens are a Southern classic that can be prepared in a crock pot for a large crowd ahead of time. The peppery greens work well when slow-cooked. The biggest step is washing your greens and trimming them well. These can be sandy due to how they are grown, so washing them twice is a good idea.
Firstly, rinse the collard greens thoroughly under cold running water to remove any dirt. Pat dry. Then, fold each green in half over the stem and use a knife to slice along the stem to remove it. Discard the stems. Next, stack some leaves on top of each other and roll them up. Slice lengthwise along the rolled-up leaves to make thin strips.
Cook your bacon in a skillet, or in the bottom of your crock pot if it has a sauté function. You want to cook your bacon enough to render the fat. About 3/4 of the way done. Place the bacon, bacon fat, ham hock (bone), greens, and other ingredients in your crock pot. You can also boil the ham hock in a pot with chicken broth and water and slowly add the collards until cooked.
Add water and cook on low for 6 hours or on high for 3 hours. Remove the ham hock, discard the skin and shred the meat, returning the meat to the crock pot. You can also cook the greens and ham hocks on low for nine hours to ensure that all the flavors meld together beautifully.
You can make the collard greens up to 2 days in advance. Refrigerate them in the slow cooker insert, or transfer to an airtight container. Collard greens can be enjoyed throughout the year as a flavorful vegetable side dish, or even as a main course served up with cornbread.
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Serving and storing
When serving crock-pot collard greens, you can add some bacon, brown sugar, vinegar, and red pepper flakes to enhance the flavour. You can also serve them with minced onion, vinegar, and Tabasco. Collard greens are a Southern staple and go well with comfort food sides and mains. For a classic New Year's combo, serve them with slow cooker black-eyed peas, or with pinto beans for something milder. Crockpot collard greens also pair well with hearty mains like chicken thighs or ham dinner. For a simple base, try steamed white rice, or add a scoop of creamy crockpot mac and cheese.
You can make the collard greens up to two days in advance and store them in the refrigerator in an airtight container for up to four days. You can also freeze them in airtight bags and enjoy them throughout the year as a flavorful vegetable side dish or even as a main course served with cornbread. To reheat, simply place the greens back into the slow cooker or use a stovetop until hot throughout. Leftovers can be reheated in the microwave for about 30 seconds.
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Frequently asked questions
There is no set limit to how long you should cook collard greens in a crock pot. However, it is recommended that you cook them for at least 3 hours on high or 6 hours on low.
You will need collard greens, bacon, ham hocks, salt, pepper, water, and apple cider vinegar. You can also add in ingredients like garlic salt, onions, and butter.
Yes, you should rinse the collard greens thoroughly and remove any thick stems. You can then tear or chop the leaves into strips.
Collard greens are a versatile side dish that can be served with barbecued meat, blackened green beans, grits, sweet potatoes, or Greek yogurt coleslaw. They also go well with Southern-inspired meals like mac and cheese, cornbread, and black-eyed peas.
Yes, collard greens can be made ahead of time and refrigerated for up to four days. You can also freeze them in airtight bags if you want to make them more than a week in advance.
