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!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

98.9 calories; protein 6.6g 13% DV; carbohydrates 4.2g 1% DV; fat 6.6g 10% DV; cholesterol 19.3mg 6% DV; sodium 81.9mg 3% DV. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/28/2007
this was a great recipe..but i made so many changes that it evolved into a recipe of my own creation. first i omitted step 1 and the baking soda. next, i put in smoked turkey necks and seasoning(old bay and tony chacherre's creole seasoning) and the greens at the same time. next i piled on the greens(i conbined collard and mustard)!! i let them cook down for an hour and then put in the extra greens that didn't fit at first. i stirred every hour or so and added seasoning to taste. i cooked for 5hrs the night before and then 3hrs the day of thanksgiving, by doing that the seasonings had asorbed really well and the greens were tender and flavorful!! hope this helps a little. Read More
(271)

Most helpful critical review

Rating: 3 stars
11/19/2008
While the taste was still banging it was not a good fit for me. I used vinegar instead of baking soda. I would also recommending passing up the cooking before putting into the slow cooker. Read More
(64)
38 Ratings
  • 5 star values: 26
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/27/2007
this was a great recipe..but i made so many changes that it evolved into a recipe of my own creation. first i omitted step 1 and the baking soda. next, i put in smoked turkey necks and seasoning(old bay and tony chacherre's creole seasoning) and the greens at the same time. next i piled on the greens(i conbined collard and mustard)!! i let them cook down for an hour and then put in the extra greens that didn't fit at first. i stirred every hour or so and added seasoning to taste. i cooked for 5hrs the night before and then 3hrs the day of thanksgiving, by doing that the seasonings had asorbed really well and the greens were tender and flavorful!! hope this helps a little. Read More
(271)
Rating: 5 stars
08/03/2010
Very good recipe. I used smoked turkey legs and instead of boiling the meat on the stove first, I threw everything into the crockpot. I put in 2 cups of chicken broth and cooked on low for 6 hours. Read More
(94)
Rating: 5 stars
03/06/2006
This is great. I made this with frozen collard greens and skipped first step. Super flavor, not very hot even with jalapenos. Read More
(80)
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Rating: 3 stars
11/19/2008
While the taste was still banging it was not a good fit for me. I used vinegar instead of baking soda. I would also recommending passing up the cooking before putting into the slow cooker. Read More
(64)
Rating: 5 stars
08/30/2007
For those of us who love greens year-round the slow cooker is the perfect stove-top antidote during A/C season. These simple ingredients produced a complex layered taste: spicy savory smoky. (I've used fresh garlic and jalapenos) A for ease of preparation and taste. Read More
(43)
Rating: 5 stars
08/03/2009
Kimmy is the one with the right idea for these greens. WOW! These are the best greens I've made! Replacing the ham with smoked neck bones 2 different seasonings & adding as you go is the way. I used crushed red pepper instead of j-peppers..delicious. Making it again tonight. Read More
(39)
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Rating: 1 stars
11/04/2007
Yuck! Read More
(33)
Rating: 5 stars
01/16/2007
THIS IS THE CORRECT WAY TO COOK GREENS! EVEN WITH THE VARIANCE OF SPICES USED! Read More
(27)
Rating: 5 stars
01/05/2012
I used this recipe for the slow cooker method and I used the Kickin' Greens for the actual recipe. I used bacon grease vs. olive oil and sauted the onion and garlic then added two pounds of collard greens. I used a dandoodle (VA/NC seasoned meat) water not chicken broth and red pepper flakes. After 45 minutes on the stove the greens were bitter so I added 1T. brown sugar and 1 T. apple cider vinegar. I transferred the greens to a slow cooker and let it sit in the fridge overnight with the dandoodle which provides the seasonings. I cooked the greens on low for 4-6 hours and kept adding brown sugar to eliminate the bitterness. Overall I probably added 1/4 c. brown sugar and 2 T. apple cider vinegar for the 2lbs. of fresh collard greens. My BIL uses honey vs. brown sugar. Definitely a keeper! Delicious and this slow cooker method does not make the greens turn to mush but I prefer the fresh onions and garlic of the kickin' collard green recipe. Read More
(19)