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Collard greens are a classic southern staple, especially during the holidays! These tender and flavorful Slow Cooker Collard Greens and Ham Hocks are slow cooked to perfection in your crock pot.
Utilizing your slow cooker also frees up valuable space on your stove top, which is always a plus when cooking for a crowd. Collard greens can also be made ahead of time and reheated before serving.
How to Reheat Collard Greens
Cooked collards (when stored properly in an airtight container) are good for up to 3 days in the refrigerator (bring to room temperature before refrigerating). When ready to reheat, remove from refrigerator and allow to come to room temperature.
Reheating in your slow cooker: Place collards in your slow cooker insert, cover and heat on low heat for 1 to 1-1/2 hours or high for 30 to 45 minutes.
Reheating on your stove top: Heat in a pot or dutch oven over medium low heat until heated through.
I like to remove the large stem portion of each collard leaf before cooking, but it’s totally your choice and personal preference.
It’s also your personal preference the size that you chop your greens. I like to chop mine into about 2-inch pieces.
Should I Stir Collards While Slow Cooking?
There is a lot of conflicting information about whether to open the lid and stir food in a slow cooker while it’s cooking. I tested this recipe a few times and found that the collards were better when stirred a few times during cooking.
When I didn’t stir, the collards on the bottom (closest to the heating element and submerged in the liquid) cooked faster and didn’t have the same texture as the collard greens on top.
How Many People Do These Collard Greens Serve?
This recipe yields approximately 7 (fairly well packed) cups of collards and ham hock pieces, so I’d say this recipe generously serves 6 people.
These tender and flavorful collards flavored with smoky ham hocks are slow cooked to perfection in your crock pot.
- 1 large bunch collard greens (about 2 pounds), large stem portion removed (if desired) and rinsed well (discard any yellow leaves)
- 2 ham hocks (about 1–1/4 pounds)
- 1 tablespoon brown sugar
- 4 cups low sodium chicken broth (32 ounces)
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- Stack 3 to 4 collard leaves on top of one another and chop into approximately 2-inch pieces.
- Place the collard greens in your slow cooker insert (6-quart capacity or larger) and add remaining ingredients. Stir to incorporate and coat leaves with the chicken broth.
- Cover and cook on high heat for 5 hours or low heat for 10 hours, or until collards are tender to your liking. Quickly stir 2 to 3 times (as evenly spaced out as possible) throughout cooking time.
- Remove ham hocks and place on a cutting board. Remove meat from bone and roughly chop or shred (be sure to remove all pieces of bone; some can be very small). Discard bone and skin.
- Return meat to slow cooker and stir to combine.
- Season with additional salt and pepper, if desired.
This recipe was tested using a 6-quart slow cooker.
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Keywords: crock pot collard greens, slow cooker collard greens