Here is my favorite way to make collard greens in the slow cooker, with smoky bacon, a hint of garlic, and a touch of vinegar that makes them taste just right.
These slow cooker collard greens are what I make when I want a hands-off side dish that fills the house with amazing smells. I just toss everything in the crockpot in the morning, and by dinner time, they’re tender and full of flavor. Best part? Almost no cleanup!
Why You’ll Love These Collard Greens
- Set-it-and-forget-it convenience – Just toss everything in the slow cooker and let it work its magic while you tackle your day—no babysitting required.
- Smoky, savory flavor – The bacon and bacon drippings give these greens a rich, satisfying taste that’ll have everyone coming back for seconds.
- Perfect for meal prep – This recipe makes a big batch that keeps well in the fridge, so you can enjoy delicious greens all week long.
- Healthy comfort food – Collard greens are packed with nutrients, and slow cooking them makes them tender and easy to digest while keeping all the good stuff intact.
- Great for gatherings – Whether it’s a holiday dinner or a casual potluck, these collard greens are a crowd-pleaser that pairs well with just about any main dish.
What Kind of Collard Greens Should I Use?
Fresh collard greens are definitely the way to go for this recipe, and you’ll find them in bunches at most grocery stores year-round. Look for leaves that are dark green and firm without any yellowing or wilting – those are signs they’re past their prime. If you can find younger, smaller leaves, they’ll be a bit more tender, but the larger, mature leaves work just fine since the slow cooker will break them down nicely over time. And don’t worry too much about getting every single bit of the tough center stem out – just remove the thickest parts and you’ll be good to go.
Options for Substitutions
This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:
- Collard greens: You can use other hearty greens like kale, mustard greens, or turnip greens. Keep in mind that kale cooks faster, so check it earlier. Mustard and turnip greens will give you a slightly more bitter flavor.
- Bacon and bacon drippings: If you want to skip the bacon, try using smoked turkey wings or a ham hock for that smoky flavor. Replace the bacon drippings with olive oil or butter, though you’ll lose some of that smoky taste.
- Chicken stock: Vegetable stock works fine here, or you can use water with an extra bouillon cube. If you’re using smoked meat like ham hock, the cooking liquid will develop plenty of flavor on its own.
- Apple cider vinegar: White vinegar or red wine vinegar can step in if needed. The vinegar is important here – it brightens up the greens and cuts through the richness, so don’t skip it entirely.
- Crushed red peppers: Adjust the heat to your liking. You can use hot sauce instead, or leave it out completely if you prefer milder greens.
Watch Out for These Mistakes While Cooking
The biggest mistake when making collard greens is not removing those tough center stems, which stay chewy no matter how long you cook them – take the extra few minutes to strip the leaves from the ribs before chopping.
Another common error is adding the bacon too early in the cooking process, which can make it rubbery and unappetizing instead of crispy, so cook your bacon separately and add it during the last 30 minutes of cooking.
Don’t skip the apple cider vinegar at the end, as this brightens up the rich, smoky flavors and cuts through the heaviness – you can even add an extra splash if your greens taste flat.
Finally, resist the urge to pack your slow cooker too full with raw greens, since they need room to wilt down properly, and if you’re short on bacon drippings, a little butter works just as well for sautéing the onions and garlic.
What to Serve With Collard Greens?
Collard greens with bacon are a Southern classic that pair perfectly with cornbread – the slightly sweet bread is ideal for soaking up all that flavorful pot liquor at the bottom of the bowl. I love serving these greens alongside fried chicken or baked chicken thighs for a complete meal, or with mac and cheese for the coziest comfort food dinner. If you’re going all-in on Southern sides, add some black-eyed peas or candied yams to round out the plate. For a lighter option, serve the greens over rice or with a simple piece of grilled fish to balance out the richness from the bacon.
Storage Instructions
Store: Keep your collard greens in an airtight container in the fridge for up to 5 days. They actually taste even better the next day once all those flavors have had time to meld together. I like to make a big batch on Sunday and enjoy them throughout the week with different main dishes.
Freeze: These greens freeze really well for up to 3 months. Let them cool completely, then portion them into freezer-safe containers or bags. I like to freeze them in smaller portions so I can just grab what I need for a quick side dish.
Reheat: Warm them up on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave them in a covered dish, stirring halfway through. If they seem a bit dry after storing, just add a splash of chicken stock or water while reheating.
| Preparation Time | 20-30 minutes |
| Cooking Time | 600 minutes |
| Total Time | 620-630 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 60-70 g
- Fat: 100-115 g
- Carbohydrates: 40-50 g
Ingredients
For the greens:
- 2 lb collard greens (washed, center stems removed, leaves chopped)
- 1 cup chopped onion (6 oz)
- 3 cloves garlic, minced
- 1 tsp crushed red pepper flakes (plus extra if desired)
- 2 tbsp bacon fat
- 4 cups chicken broth
- 1 tbsp apple cider vinegar
- Salt and black pepper to taste
For the topping:
- 1 lb bacon, cooked and crumbled (reserve drippings for greens)
Step 1: Clean and Prepare the Collard Greens
- 2 lb collard greens (washed, center stems removed, leaves chopped)
Fill a sink or dishpan with barely warm water.
Submerge the collard greens, moving them around and scrubbing gently between your hands to remove any grit.
Drain the water and rinse the greens under running water.
Repeat the process until no sand or grit remains.
Remove the leaves from the thick center stalks and chop or tear the leaves into large pieces, about 2 to 3 inches in size.
Step 2: Cook and Crumble the Bacon
- 1 lb bacon, cooked and crumbled (reserve drippings for greens)
Fry the bacon in a skillet over medium heat until it is crisp.
Remove the bacon from the pan and crumble it once cooled, reserving 2 tablespoons of the bacon drippings for the collard greens.
Store the crumbled bacon in a sealed container or zip-top bag and refrigerate until ready to serve.
I like to make a little extra bacon for snacking while the greens cook—it makes the kitchen smell amazing!
Step 3: Assemble and Start Cooking the Collard Greens
- 2 lb collard greens (washed, center stems removed, leaves chopped) from Step 1
- 1 cup chopped onion (6 oz)
- 3 cloves garlic, minced
Spray the inside of the slow cooker with nonstick cooking spray (or brush with a little oil if you prefer).
Add the prepared collard greens, chopped onion, and minced garlic to the slow cooker.
Step 4: Prepare and Add the Broth Mixture
- 4 cups chicken broth
- 1 tsp crushed red pepper flakes (plus extra if desired)
- 2 tbsp bacon fat (reserved from Step 2)
- 1 tbsp apple cider vinegar
In a large mixing bowl, combine the chicken broth, crushed red pepper flakes, reserved bacon fat from Step 2, and apple cider vinegar.
Whisk well until thoroughly mixed, then pour the mixture evenly over the greens, onions, and garlic in the slow cooker.
Step 5: Slow Cook the Collard Greens
- salt and black pepper to taste
Cover and cook the collard greens mixture in the slow cooker on low for 10 hours, or until the greens are very tender.
Once done, season with salt and black pepper to taste, stirring well to evenly distribute the seasoning.
For an extra kick, I sometimes add a pinch more crushed red pepper at this stage.
Step 6: Warm and Serve with Bacon
- cooked and crumbled bacon from Step 2
When ready to serve, warm the crumbled bacon from Step 2 in the microwave for a few seconds.
Spoon the hot collard greens onto plates or into bowls, then sprinkle the warmed bacon over the top for a smoky, crispy finish.
Enjoy!
Tender Slow Cooker Collard Greens with Bacon
Ingredients
For the greens:
- 2 lb collard greens (washed, center stems removed, leaves chopped)
- 1 cup chopped onion (6 oz)
- 3 cloves garlic, minced
- 1 tsp crushed red pepper flakes (plus extra if desired)
- 2 tbsp bacon fat
- 4 cups chicken broth
- 1 tbsp apple cider vinegar
- salt and black pepper to taste
For the topping:
- 1 lb bacon, cooked and crumbled (reserve drippings for greens)
Instructions
- Fill a sink or dishpan with barely warm water. Submerge the collard greens, moving them around and scrubbing gently between your hands to remove any grit. Drain the water and rinse the greens under running water. Repeat the process until no sand or grit remains. Remove the leaves from the thick center stalks and chop or tear the leaves into large pieces, about 2 to 3 inches in size.
- Fry the bacon in a skillet over medium heat until it is crisp. Remove the bacon from the pan and crumble it once cooled, reserving 2 tablespoons of the bacon drippings for the collard greens. Store the crumbled bacon in a sealed container or zip-top bag and refrigerate until ready to serve. I like to make a little extra bacon for snacking while the greens cook—it makes the kitchen smell amazing!
- Spray the inside of the slow cooker with nonstick cooking spray (or brush with a little oil if you prefer). Add the prepared collard greens, chopped onion, and minced garlic to the slow cooker.
- In a large mixing bowl, combine the chicken broth, crushed red pepper flakes, reserved bacon fat from Step 2, and apple cider vinegar. Whisk well until thoroughly mixed, then pour the mixture evenly over the greens, onions, and garlic in the slow cooker.
- Cover and cook the collard greens mixture in the slow cooker on low for 10 hours, or until the greens are very tender. Once done, season with salt and black pepper to taste, stirring well to evenly distribute the seasoning. For an extra kick, I sometimes add a pinch more crushed red pepper at this stage.
- When ready to serve, warm the crumbled bacon from Step 2 in the microwave for a few seconds. Spoon the hot collard greens onto plates or into bowls, then sprinkle the warmed bacon over the top for a smoky, crispy finish. Enjoy!
