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Slow Cooker Collard Greens

Got this from a coworker who made these for the office holiday potluck. Collard greens are cooked all day with ham shanks and pickled jalapeno. Yum!
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course lunch/dinner
Cuisine American
Servings 16 people
Calories 544.8 kcal

Equipment

  • 1 Large Pot For initial wilting of greens and ham shanks
  • 1 Slow Cooker For long, slow cooking
  • 1 Cutting Board
  • 1 Chef's knife For chopping greens and jalapeños
  • 1 Large Spoon or Tongs For transferring ingredients

Ingredients
  

Main

  • 4 bunches collard greens - rinsed trimmed and chopped
  • 1 pound ham shanks
  • 4 pickled jalapeno peppers chopped
  • ½ teaspoon baking soda
  • 1 teaspoon olive oil
  • ground black pepper to taste
  • garlic powder to taste

Instructions
 

  • Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. 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.

Notes

Properly rinsing collard greens is crucial to remove any grit. Multiple rinses in cold water are often necessary. The baking soda helps tenderize the greens and retain their vibrant green color during the long cooking process. While the recipe calls for ham shanks, smoked turkey legs or hocks can be an excellent alternative for a leaner, yet equally flavorful, result. Taste and adjust seasoning (salt, pepper, garlic powder) before serving; the ham shanks will contribute significant salinity. Consider a splash of apple cider vinegar at the end to brighten the flavors.