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Slow Cooker Collard Greens with Ham Hocks

A comforting slow-cooked dish featuring tender collard greens and savory ham hocks, customizable for your family's tastes.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: Comfort Food, Southern
Calories: 215
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large ham hocks
  • 2 lbs collard greens, stems removed and leaves roughly chopped
  • 4 cups chicken broth Use low-sodium if preferred.
  • 1 large onion, chopped
  • 4 cloves garlic, minced
Seasonings
  • 1 tablespoon apple cider vinegar For brightness in flavor.
  • 1 teaspoon crushed red pepper flakes Optional for spice.
  • 1 teaspoon smoked paprika
  • 1 teaspoon sugar Optional, to balance bitterness.
  • Salt and black pepper, to taste
Optional Ingredients
  • 1 tablespoon olive oil Optional, for additional richness.

Method
 

Preparation
  1. Prepare the Crock Pot: Place the ham hocks in the bottom of your slow cooker. Add the chopped onion and minced garlic around the ham hocks.
  2. Add the Collard Greens: Layer the chopped collard greens on top of the ham hocks. Depending on the size of your slow cooker, you may need to add the greens in batches, allowing them to wilt slightly before adding more.
  3. Add Liquid and Seasonings: Pour the chicken broth and apple cider vinegar over the greens. Add the crushed red pepper flakes, smoked paprika, and sugar (if using). Season with salt and black pepper. Drizzle olive oil over the top for added richness (optional).
Cooking
  1. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the ham hocks are tender and the collard greens are soft and flavorful.
Serving
  1. Once done, remove the ham hocks from the crock pot. Shred the meat and discard the bones and skin. Return the meat to the greens, stir, and adjust seasoning if needed. Serve hot and enjoy!

Notes

For extra flavor, consider adding a smoked turkey leg instead of ham hocks. You can also adjust the spices to your liking. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.