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This slow cooker collard greens recipe is a southern favorite. Ask most folks raised in the south what their favorite vegetable is, and they’re likely to tell you collard greens.

But rest assured, that doesn’t mean they like vegetables. It means they like ham or smoked turkey-flavored greens. Listen, I don’t make the rules, I just observe and report.

The truth is, greens are so good because they pick up the flavor of what they’re cooked with, and became tender enough that you don’t even realize you’re eating a vegetable. It’s a win-win in my book.

While most people may not cook their collard greens in a crockpot, I find this method to be a great way to make enough greens for a crowd with very little effort. This makes it a perfect recipe to share on Thanksgiving!

Ingredients for slow cooker collard greens

Collard greens. Fun fact, greens are super easy to grow yourself. But you can also buy whole leaves to de-stem and chop, or pre-chopped greens, which are super convenient.
Ham hocks. Or a ham bone, or smoked turkey leg. This is all about flavor! Don’t be afraid of the fat in a ham hock or turkey leg skin. Fat helps carry the flavor and tenderize the greens.
Brown sugar. This is a small amount that can technically be omitted, but adds a subtle complexity of flavor to your greens.
Chicken broth. While we need liquid to cook our greens in, this is as much about adding more flavor as it is about being a liquid.
Apple cider vinegar. Another agent in tenderizing your greens, as well we a flavor additive.
Salt and pepper. Essential flavors for your greens.
Some additional seasonings you can add if you like are bay leaves, garlic, or thyme.

Pro-tip: you can substitute other greens in place of collards, such as turnip greens and mustard greens. My own mom used to use mostly mustard greens, and frankly, I didn’t care for them. It’s all about personal preference though, and what you have available!

How to make slow cooker collard greens

This super simple recipe just has a few steps and only takes a minute to prepare.

Wash and chop greens, and place in crock pot. I have a pretty basic six quart Hamilton Beach crockpot. It works very well, and does a lot to make my life easier!
sprinkle remaining ingredients over the top, and top with ham hocks.
Place lid on pot, and cook on high for four hours, or low for 6-8 hours.
When done, remove ham hocks and de-bone, then add ham pieces back to greens, and stir in.
Serve as desired.

Storing leftover greens

Even though I have a small family of four, I go ahead and make an entire crockpot full of greens when I make these and enjoy having leftovers for the rest of the week.

To store, let the greens cool completely, and transfer, with cooking liquid, to a container with an airtight lid. I usually use a quart mason jar. Store in the refrigerator.

Note that fat in the greens will solidify in the refrigerator.

To reheat greens, simply dump greens into a saucepan, using a spoon or rubber spatula to get the solidified fat or gelled broth out. Heat over low-medium heat, stirring frequently until hot enough.

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