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Remove any thick stems and tear or chop leaves into strips. Cook bacon in a skillet until the fat renders and bacon becomes translucent. Place bacon, with its drippings, into the bottom of the crock pot. Add the greens, ham hock, salt, pepper, and water into crock pot. Cover and cook on low for 6 hours or on high for 3 hours.
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Place the collard greens into your crockpot, roughly chopped. Add the onion, ham hocks, brown sugar, salt & pepper, apple cider vinegar, the chicken broth, and the cooked chopped bacon. Cover the slow cooker and cook on LOW for 8 hours or HIGH for 4 hours. . Adjust the seasonings as needed prior to serving. The greens should be tender.
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2 tbsp apple cider vinegar. 8 cups water. Instructions. Place the ham hocks, onions, garlic, and peppers into the slow cooker, then turn pour in 8 cups of water. Put the lid on the slow cooker, then set on high for 6 hours. After 4 hours the ham hocks should be tender and falling off of the bone. Start adding in the collard greens.
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Crock-Pot Greens2-3 bunches greens (collards, mustards, turnips, or a mixture)2-3 large smoked turkey wings, necks, or ham hocks6 cups water1 diced onion1 cl.
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Instructions. Add onions, ham hocks, butter, broth, vinegar, and garlic cloves to the bottom of the slow cooker pot. Pack the collard greens on top of the other ingredients. Add the slow cooker lid. Slow cook on "high" for 4 hours and 30 minutes. Remove the ham hocks and pick off the meat. Discard the bones and skin.
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Pour the liquid from the pot into the slow cooker; it should come level with the top of the collards, so add more if needed. Slow-cook the collards: Cover and cook on LOW for 8 to 10 hours. Do not lift the lid during the first 2 hours of cooking. When done, the collards should be fully tender and velvety.
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Remove any thick stems and tear or chop leaves into strips. Cook bacon in a skillet until the fat renders and bacon becomes translucent. Place bacon, with its drippings, into the bottom of the crock pot. Add the greens, ham hock, salt, pepper, and water into crock pot. Cover and cook on low for 6 hours or on high for 3 hours.
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Sit back & let the appliance do the work! Wash greens & remove stems. Add greens to the slow cooker. Sprinkle with salt, pepper, and sugar. Pour apple cider vinegar and broth on top. If you are using smoked meat, rinse off the meat and add it on top of the greens. Cook HIGH 3-4 hours or LOW 6-8.
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Wash greens well, remove ribs and stems from collards (discard them). Tear or cut the greens into smaller pieces. Add all ingredients to the slow cooker and stir them up. Cook on low 8-10 hours or until tender, or on high for 4-6. If you used a cut up turkey leg or ham hock, your greens are ready now. If you used a ham hock or full turkey leg.
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6. Set and forget. Place the lid on the crock pot and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours. Crock pots vary, so adjust the cooking time accordingly. 7. Serve and enjoy. Once the cooking time is up, give the greens a gentle stir to combine the flavors.
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How to Make Slow Cooker Collard Greens: Transfer the chopped greens to the slow Cooker. Add the bacon grease, unsalted butter, onion, chicken broth, and cajun seasoning to the slow Cooker. Cover the slow Cooker and cook collard greens on low for about 6-7 hours until the greens are tender and full of flavor.
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Add the collard greens to the slow cooker. Add the ham hocks or shanks on top of the greens. Add the cooked bacon, bacon drippings, brown sugar, chicken broth, apple cider vinegar, salt, pepper and red pepper flakes. Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 7-8 hours or until tender.
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Combine the vegetable broth, vinegar, maple syrup, salt, pepper, and red pepper flakes in the slow cooker. Add the collard greens (and the cooked onion and garlic if it's not already in there), and stir well. Cover and cook on high for at least 3 hours (and preferably 4 to 6 hours) or low for 6 to 8 hours. Increase or decrease the cooking time.
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Bring to a gentle boil. As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.
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Drain water and repeat once or twice until the greens feel clean and no dirt remains in the bottom of the sink when rinsing. Spray insert of slow cooker with non-stick cooking spray. Add half of greens to the slow cooker with about 1 cup of water, peeled and quartered turnips, and ham hock or olive oil.
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Add the onion and cook 8 more minutes. Add garlic and cook 1 more minute. Change the mode to slow cooker. Add chicken broth, collard greens, apple cider vinegar, Old Bay seasoning, celery seeds, honey, crushed red pepper flakes, black pepper, and sea salt. Cook on low for 8 hours or high for 4 hours, until the greens are tender.
