Slow-Cooker Collard Greens

Slow-cooking collard greens with ham shanks and jalapeño peppers makes the tastiest greens you’ve ever tried
Collard Greens

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Slow-cookers aren’t just for soups and stews: Make this side dish of hearty collard greens to accompany your next Southern-inspired dinner party.

This recipe is courtesy of All Recipes.

For this dish and more, check out our roundup of every recipe you'll need to get you through the holidays.

16
Servings
57
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 bunches collard greens, rinsed, trimmed, and chopped
  • 1 Pound ham shanks
  • 4 pickled jalapeño peppers, chopped
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon olive oil
  • Ground black pepper, to taste
  • 2 cloves garlic, minced

Directions

Fill a large pot about ½ full with water. Place the greens and ham shanks in the water and bring to a boil.

As soon as the greens start wilting, transfer them to the slow cooker, creating alternating layers of greens, ham shanks, and jalapeño peppers, until the slow cooker is full. Stir in the baking soda, olive oil, pepper, and garlic. Cover, and bring to a boil on high heat Reduce the heat to low and cook for 8 hours.

Collard Green Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Collard Green Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
3g
5%
Sugar
0.2g
N/A
Saturated Fat
1g
4.8%
Cholesterol
17mg
6%
Protein
6g
13%
Carbs
1g
N/A
Vitamin A
25µg
3%
Vitamin B12
0.2µg
2.6%
Vitamin B6
0.2mg
7.8%
Vitamin C
7mg
12%
Vitamin E
0.5mg
2.3%
Vitamin K
40µg
50%
Calcium
24mg
2%
Fiber
0.5g
2%
Folate (food)
13µg
N/A
Folate equivalent (total)
13µg
3%
Iron
0.3mg
1.8%
Magnesium
9mg
2%
Monounsaturated
1g
N/A
Niacin (B3)
2mg
10%
Phosphorus
73mg
10%
Polyunsaturated
0.4g
N/A
Potassium
127mg
4%
Sodium
272mg
11%
Thiamin (B1)
0.1mg
8.9%
Zinc
0.6mg
4.3%