Ingredients8 h 35 m servings 124 cals
- Place collard greens into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and transfer greens to a slow cooker.
- Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Crumble bacon; add bacon and grease to slow cooker along with chicken stock and jalapeno slices. Season with salt and pepper. Cook on Low for 8 hours or overnight.
- Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 124 calories; 10.1 g fat; 4.9 g carbohydrates; 4.5 g protein; 15 mg cholesterol; 677 mg sodium. Full nutrition
ReviewsRead all reviews 9
A neighbor gave me some fresh collard greens from his garden. Seriously, these may be the best collards that I've had, either homemade or in a restaurant. Two things that I really liked about ...
The only changes I made to this recipe was omit the jalapenos due to personal preference & I used the chicken stock throughout the recipe. I did not use salted water as directed. Also added onio...
My husband and I really liked the collards but we did leave out the jalapeno...don't like them.
loved it! Made it just as the recipe follows because I love spicy foods! Turned out delicious and not as spicy as I thought it would be. Maybe because the peppers weren't as hot as they could ha...
This was delicious. Loved the kick to it. Made with fried chicken....great meal!
I was making this to go with baked ham. I cooked it on the stove for a couple hours and used chorizo instead of bacon or ham hock. Greens are soo very good for you! I also like to sprinkle a l...
great flavor and so easy! I used a mix of collard greens, mustard greens, and kale. Also, cut bacon into little pieces prior to cooking and added onion and garlic to it.