Slow Cooked Collard Greens. Tender, spicy, smoky collard greens simmering in a slow cooker are worth the wait. Place collard greens into a large pot and cover with salted water; bring to a boil. Collard greens are a southern style recipe with amazing smoke flavor.

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. Add the collard greens to a slow cooker with the onion, ham hocks, brown sugar, pepper, salt, apple cider vinegar, and chicken broth. You can have Slow Cooked Collard Greens using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Slow Cooked Collard Greens

1. It's 2 bags of (or bunches) of cleaned and chopped Collards or Turnip or Mustard Greens (or any combination of greens listed above).
2. Prepare 3 tablespoons of olive oil.
3. Prepare 1 of onion, sliced.
4. It's 2 of garlic cloves, smashed.
5. You need 2 of bay leaves.
6. Prepare 10 oz of bacon, chopped.
7. Prepare 2 quarts of chicken broth, warm.
8. You need 2 tablespoons of cider vinegar.
9. Prepare 1 teaspoon of sugar.
10. You need of Kosher salt and freshly ground black pepper.

Remove the ham hocks from the slow cooker. Trim and discard any fat and bones. You can also make this holiday favorite a week or two ahead and freeze in air-tight bags, or make Collard Greens a day or two in. Tear the leaves into bite-sized pieces.

Slow Cooked Collard Greens step by step

1. 2 BAGS OF CLEANED AND CHOPPED GREENS. (prefer Glory brand).
2. Heat pot over medium heat and add bacon. Render fat from bacon at medium heat until bacon is crisp. Remove crisp bacon pieces onto a paper towel and set aside. Keep the bacon fat in the pot..
3. Add the onion, garlic. Cook until the onions are soft and starting to brown, about 8 to 10 minutes..
4. Add the broth (scraping any brown bits from bottom of pot), vinegar, and sugar. Pack in the greens, pushing them down into the pot..
5. Add Bay leaves..
6. Bring up to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes..
7. Taste the "pot likkor" (broth) and check the seasoning, add salt and pepper..
8. Cover and let cook for 15 more minutes or until tender..
9. Remove the bay leaves and serve..

There, collard greens, which taste like a cross between kale and cabbage, star in a dish that inspires lots of love and plenty of controversy, too. I like to think the slow cooker was invented by a Southern home cook. Collards can sit in there for hours on end, breaking down as they should, the liquid turning into pot likker, the residual elixir of greens cookery that is like culinary platinum in the South. To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. As soon as the greens start wilting, transfer them to the slow cooker, creating alternating layers of greens, ham shanks, and jalapeño peppers.