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Crock pot collard greens with cornbread

Crock Pot Collard Greens

Tender, smoky, and perfectly seasoned, these crock pot collard greens are a Southern classic made simple. Perfect for holidays or weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Resting Time 0 minutes
Total Time 6 hours 10 minutes
Servings: 6 people
Course: dinner, holiday sides
Cuisine: soul food, Southern
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs fresh collard greens stems removed and chopped
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 smoked turkey leg
  • 1 tbsp apple cider vinegar
  • 1/2 tsp red pepper flakes optional
  • 1 tsp sugar
  • salt and pepper to taste

Equipment

  • 1 Crock Pot (6-quart or larger)
  • 1 Cutting board For prepping greens
  • 1 Chef’s knife For removing stems and chopping
  • 1 Mixing spoon To stir while cooking

Method
 

  1. Rinse chopped collard greens thoroughly in cold water to remove grit.
  2. Add all ingredients to the crock pot.
  3. Stir to combine and cover with the lid.
  4. Cook on LOW for 5–6 hours or HIGH for 3 hours.
  5. Stir occasionally during cooking if possible.
  6. Taste and adjust vinegar, salt, or sugar before serving.
  7. Shred meat from turkey leg and stir into greens.
  8. Serve hot with broth spooned over the top.

Notes

  • Substitute fatback for a more traditional taste, if desired.
  • To make vegetarian, omit the turkey and use vegetable broth.
  • Leftovers store well in fridge for 4 days or freezer for 2 months.