Slow cooker collard greens are a nutritious superfood dressed up with bacon, brown sugar, and a hint of spice! Add this Southern staple to the slow cooker and let it simmer away, tenderizing the leaves and infusing them with plenty of flavor.

Slow Cooker Collard Greens served with bacon

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What are collard greens?

Collard greens are a dark, leafy green cabbage that is commonly included in Southern cooking. The texture is slightly tough, similar to kale or mustard greens, but collard greens have an earthier, slightly bitter taste.

Because the leaves are hearty and tough, they require slow cooking to tenderize and infuse flavor with additions such as broth, bacon pieces, or other fats and seasonings.

What’s To Love About This Recipe

The slow cooker transforms this leafy green into such a tasty dish! Once you’ve assembled it, it’s a hands-free process until serving time.
With this recipe, you’ll end up with a smoky, savory flavor thanks to the addition of chopped bacon and sesame oil.
This is a nutrient-dense side dish that pairs with so many meals! Collard greens are packed with vitamin K and calcium, and also an excellent source of fiber and iron.
You don’t need a long list of ingredients to make super tasty sides. Here you will use simple ingredients that transform a basic veggie into a delicious dish.
Collard greens are a fantastic choice for meal prep! Make a big batch and enjoy with various meals throughout the week. The flavors continue to deepen in the leftovers.
Enjoy Southern-inspired comfort food with a twist! This recipe adds a little extra kick with sweet and spicy elements.

Ingredients Needed

Collard greens – Collard greens are a cabbage variety, and the leaves are sturdy and wide. To tenderize the leaves, they need to cook slowly, but they’ll soak up so much delicious flavor in the meantime! The greens will need to be chopped up into narrow strips for the most appetizing bite.
Cooked bacon – If you can find a package of pre-cooked, chopped bacon that you love, it will change the game at prep time! It’s so simple to add pre-cooked bacon to the slow cooker as a savory element and also to add texture into the greens. You can also use any precooked, leftover bacon and chop it into bite-sized pieces.
Yellow onion – Chopped yellow onion is a tasty addition since it brings a little sweetness and another layer of texture to the mix.
Garlic – Fresh chopped garlic adds depth and warmth to the greens, making them rich and flavorful!
Sesame oil – Sesame oil brings a nutty, buttery element, deepening the overall flavor of the greens.
Brown sugar – A little sweetness balances out the natural bitterness in the collards and helps give a bit of a caramelized glaze.
Kosher salt – Adding salt to the mixture will draw out the natural taste of the greens and infuse the juices back in.
Red pepper flakes – Add just a sprinkle of red pepper flakes to add some heat.
Chicken broth – Chicken broth adds the necessary moisture for the base and even more flavor while tenderizing the collard greens.

2 bunches collard greens 4 oz package cooked bacon, chopped ½ small yellow onion, chopped 2 cloves garlic, chopped 2 tablespoons sesame oil 1 teaspoon brown sugar ½ teaspoon kosher salt ⅛ teaspoon red pepper flakes 1 cup chicken broth on counter ready to prepare recipe

How To Make Slow Cooker Collard Greens

Wash and dry collard greens well.
Remove the stems using a sharp knife.

Loosely roll up the greens, then slice them into thick ribbons.
Add the greens to the slow cooker with the remaining ingredients.

Loosely roll up the greens and then slice into thick ribbons in slow cooker

Cover and cook on high for 3-4 hours or low for 6-8 hours.

Recipe Substitutions and Variations

Fresh bunches of collard greens will yield the best flavor – just remove the tough stems and cut them into ribbons for easy prep.

You might also find bagged fresh collard greens from the store which can be a great convenience option. Still, rinse them and double-check for large stems and pieces. (I don’t recommend using any frozen greens for this cooking method.)

Slow Cooker Collard Greens being stirred still in pot

Try a few other options to customize slow cooker greens!

Try the slow cooker method with mustard, turnip, beet greens, or kale. Be aware that cook times may vary.
Make a vegetarian dish by omitting the bacon and instead use smoked paprika or liquid smoke for depth and complexity. Also, use vegetable broth in place of chicken broth.
Add different proteins to flavor the greens! Chopped ham, smoked turkey, or sliced sausage links are great additions.
Spice up the dish by adding more red pepper flakes or a dash of hot sauce.
Add a smoky twist with a bit of chipotle powder or smoked paprika (if you don’t use bacon).

What is pot liquor?

Pot liquor is a term used for the ultra-flavorful, rich broth that is left behind when cooking greens for an extended time. It can be enjoyed as a sipping broth, or you can save the leftover liquid as a broth or stock to add to other dishes.

Is it necessary to cut collard greens before cooking them?

Yes, it is necessary to properly prepare the greens before cooking to get the best-tasting (and most edible) results – otherwise, you’ll end up with tough pieces throughout the dish. Removing the stems and slicing the leaves into ribbons helps them cook evenly and makes them easier to eat.

To cut the greens, roll a stack of leaves like a cigar and slice them into thick ribbons for easy cutting and optimal texture.

Why do you put vinegar in collard greens?

Some people will add a splash of apple cider vinegar at the end of cooking to brighten the flavors and help balance the bitterness.

How To Serve Collard Greens

Serve slow cooker collard greens with any and all of your favorite Southern comfort food dishes! These make a delicious side to Slow Cooker BBQ Pulled Pork, Slow Cooker Baby Back Ribs, Whole Roast Chicken, and a slice of cornbread.

Add a scoop of collard greens to a bowl of rice, Pork and Beans, or alongside cheesy grits. Top off your tasty greens with hot sauce, a splash of vinegar, or a dollop of pepper jelly.

Storing and Reheating

Store leftover greens in an airtight container in the fridge for up to 4 days. Freezing is not recommended since the greens may become mushy when they thaw.

Reheat on the stovetop in a pan over low heat, and add an extra splash of broth or water if needed. To reheat in the microwave, use short intervals and stir in between.