These small-batch slow cooker collard greens are made in a 2-quart Crock-Pot with just five fresh collard leaves, chicken broth, bacon, and simple seasonings. The low-and-slow method gives you tender Southern-style greens and flavorful pot liquor without cooking a huge batch. This recipe makes one generous serving, ideal for cooking for one.
You may also, enjoy my slow cooker cabbage recipe. Greens go great with my New Year’s Day Black Eyed Peas recipe or an easy black bean recipe.
Why This Small-Batch Recipe Works
A 2-quart slow cooker lets you prepare a single serving of collard greens without needing a large ham hock or a family-size pot. Bacon bits provide savory flavor, a little apple cider vinegar balances the greens, and brown sugar rounds out their natural bitterness. Slow cooking gives the sturdy leaves time to become tender while the broth develops into flavorful pot liquor.
Ingredients and Substitutions
- Collard Greens – Use fresh collards with a dark green color and trim off the stem and tear them or chop them into bite-size strips. If you can’t find the collard greens then use mustard or turnip greens. A combination is also very tasty.
- Apple Cider Vinegar – Add a bit to add a little tangy flavor to the greens.
- Bacon – Having parents from the south, bacon fat was a staple ingredient in our house. A little bit goes a long way in adding that bacon flavor to the greens. The crumbled bacon gives each bite a nice crunch.
- Brown Sugar – A small amount balances the slightly bitter greens without making the finished side dish sweet.
- Seasonings – Red pepper flakes add a little heat, while salt and black pepper round out the flavor. Onion powder and garlic powder are optional additions; they are not part of the recipe card ingredients.
- Chicken Broth – The chicken broth is the main liquid to cook the greens, and I suggest a lower sodium version or even homemade if you have it available.
- Optional Tomatoes, Onions, and Garlic – Make the meal meatless by leaving out the bacon quick sauté in some onions, tomatoes, and garlic a little butter to add wonderful flavor depth to your greens.
Variations
I use packaged bacon bits to keep this single-serving recipe quick and easy. If you prefer, cook a little fresh bacon and use the crumbles instead. A small amount of reserved bacon drippings can add extra old-fashioned flavor, but it is optional and not included in the tested recipe card. For a meatless variation, omit the bacon, use vegetable broth, and add sautéed onion or garlic for additional flavor.
How To Chop Collards and Prepare for Cooking
Step One: Start by cutting off the stems below the leaf.
Step Two: Once the stems are removed, roll them up and slice them as thick or thin as you like.
Step Three: Place the cut greens in a bowl of cold water and soak for 10–15 minutes to loosen any dirt. Lift the greens out of the water, transfer them to a colander, and rinse thoroughly.
Cooking Directions
Step One: Wash the collard leaves thoroughly, remove the tough center ribs, and slice the leaves into roughly ½-inch strips.
Step Two: Put the chopped greens in a 2-quart slow cooker with the chicken broth, bacon bits, apple cider vinegar, brown sugar, red pepper flakes, salt, and pepper. The greens do not need to be fully submerged; they soften and reduce in volume as they cook.
Step Three: Cover and cook on LOW for about 6 hours, or until the greens are tender. Slow cookers vary, so allow additional time if the leaves are still tough. Taste and adjust seasoning before serving, and spoon some of the pot liquor over the greens.
Best Slow Cooker Size for a Small Batch
This recipe is sized for a 2-quart slow cooker, rather than the 6-quart or larger cookers commonly used for family-size collard greens. Five leaves of fresh collards cook down considerably, making this a practical side dish for one. Avoid overpacking the cooker beyond the manufacturer’s fill guidance. Here is the 2-quart Crock-Pot I often use.
Small-Batch Cooking Tips
Do I need a ham hock? No. This smaller recipe uses bacon bits for savory flavor without requiring a large piece of smoked meat.
What if the collards are tough after six hours? Continue cooking on LOW until tender. Leaf thickness and slow cooker temperatures vary.
Can I make two servings? Double the recipe only if the greens fit below your slow cooker’s maximum fill level; otherwise use a larger model.
How to Store Leftovers
Refrigerate any leftovers within 2 hours; remember the recipe includes bacon and bacon fat. Store the greens in a covered bowl in the refrigerator for up to 2 days. Gently reheat on the stovetop or in the microwave.
FAQ’s
Absolutely yes! Collards do take a long time to cook down into a tender state. If you are looking for a suitable alternative, try Cabbage, Mustard Greens, or Turnip Greens. All of these options are very tasty.
Pot liquor refers to the cooked-down liquid left in the pot after cooking meats or vegetables.
Yes, but you must alter the cooking time, and canned collards might be pre-seasoned. Put the canned greens into the slow cooker, add a little seasoning like brown sugar and red pepper flakes, and cook on low for about an hour to give the extra seasoning time to blend.
Ham hocks are typically cured or smoked and often used as a flavoring ingredient in soups, stews, and other dishes. They can also be roasted or braised, but they are not typically eaten as a standalone cut of meat due to their toughness and high-fat content.
What to Serve with Collards
Serve your collard greens with homemade cornbread to soak up the delicious pot liquor (the cooking broth), or alongside other comfort foods like pan fried chicken. One of my favorite ways to serve greens is over garlic butter rice.
Slow Cooker Collard Greens
Ingredients
Recipe Directions
- Rinse the greens and remove the tough stem and chop into smaller strips about 1/2 inch wide.
- Add the chopped collard greens, chicken broth, salt, pepper, bacon bits, red pepper flakes, apple cider vinegar and brown sugar into a small 2-quart slow cooker slow cooker.
- Cover and cook on low for 6 hours.
Nutrition
Notes
- Cook your collard greens on the low setting of your slow cooker for about 6 to 8 hours. This gentle cooking method makes them incredibly tender.
- Depending on your slow cooker, the greens might need more or less time. Check for the desired tenderness and adjust the cooking time accordingly.
- Collard greens will release water as they cook. You don’t need to completely submerge the greens in liquid; just enough to cook them without drying out.
- Before serving, taste the collard greens and adjust the seasonings as needed. This might include more salt, pepper, vinegar, or a hint of sugar to balance the flavors.