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5 from 7 votes

Slow Cooker Collard Greens

By Britney
Prep: 40 minutes
Cook: 12 hours
Total: 12 hours 40 minutes
Servings: 8
slow cooker collard greens in a bowl with a spoon.
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Collard greens are exceptionally good for you. They have twice the amount of calcium as spinach and are loaded with vitamins, minerals, and fiber.

Equipment

  • 7-Quart Slow Cooker
  • Large Pot
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Ingredients 

  • 4 lbs Collard Greens
  • 1/2 cup Apple Cider Vinegar , (for washing solution - see instructions)
  • 1 Yellow Onion, (chopped)
  • 4 cloves Garlic, (diced)
  • 2 lbs Smoked Turkey Drums
  • 1 lb Smoked Turkey Neck
  • 2 tsp Seasoned Salt
  • 2 tbsps Brown Sugar
  • 1 tbsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 1/2 tsp Red Pepper Flakes
  • 4 cups Chicken Broth
  • 1/4 cup Apple Cider Vinegar

Instructions 

  • Start by scrubbing your sink and making sure it's VERY clean. Fill the sink with about 6 inches of hot water and add a 1/2 cup of apple cider vinegar. Submerge the collard greens into the sink and let them soak for 10 minutes.
  • Begin removing the stems from the greens. Grab one leaf and fold it in half. Pull the stem away from the leaf all the way up the leaf. Throw away the stem. Rip the leaf into shreds and place it back into the vinegar solution. Repeat for all of the leafy greens. (You can also use a sharp knife to cut the stem away from the leaves if you don't want to use your hands - personal preference)
  • Once you're finished removing the stems, continue to let the greens soak and get started on the cooking liquid. Add a large pot to the stove over medium heat and drizzle a little olive oil. Add diced onions and season with salt and pepper. Saute for about 5-6 minutes, until softened and fragrant. Add diced garlic and seasonings and continue to cook for 3 minutes.
  • Pour chicken broth into the pan and allow it to cook for 5 minutes. Turn off the heat.
  • Place the smoked meats into the crock pot and then place the greens on top. Pour the chicken broth mixture into the crockpot and cover with a lid. Cook on low heat for 8 hours, stirring occasionally. I do not recommend cooking these greens on high heat, low and slow is the way to go.
  • Grab the bones of the smoked meat and use a fork to pull the meat away from the bone. Remove the bones and mix the meat into the greens. Add in the last 1/4 cup of apple cider vinegar. Continue to cook for another 4 hours on low heat. Enjoy with a bit of hot sauce.

Notes

Tips
  • Make sure to wash your greens thoroughly, especially if you're not buying the pre-shredded bagged kind. This step is critical to getting out any dirt that may be left behind!
  • If the lid of the slow cooker doesn't fit onto the slow cooker (depending on the type), add as many greens that will fit into the slow cooker. As the greens cook down (after about an hour or two), add the remaining amount of greens.

Nutrition

Calories: 258kcal, Carbohydrates: 17g, Protein: 29g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 108mg, Sodium: 1016mg, Potassium: 746mg, Fiber: 8g, Sugar: 5g, Vitamin A: 9219IU, Vitamin C: 66mg, Calcium: 465mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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