With a little work up front and a thoughtful finish a large slow cooker can yield many servings of velvety greens and brilliant potlikker plenty for immediate feasting and plenty to freeze for later. Place the lid on the slow cooker. You can also make this holiday favorite a week or two ahead and freeze in air tight bags or make collard greens a day or two in advance and refrigerate in the slow cooker insert if you have room. It may seem odd to precook them but wilting the collards is crucial to getting them to fit in the slow cooker transfer everything to the slow cooker along with ham hocks or smoked turkey drumsticks for meaty smoky flavor and walk away for 4 or even 6 hours. Cooking this classic southern side in a slow cooker not only frees you up to prepare other dishes it frees up valuable stovetop space as well.

Add 1 4 the collard greens 1 4 the cubed ham and 1 teaspoon red pepper. Add half the collard greens tossing with tongs until the greens are slightly wilted. Collard greens need a gentle slow luxurious braise in fragrant liquid rather like a spa treatment which makes a slow cooker the perfect vessel and method. And they can be made ahead and reheat beautifully in. Saute onions and garlic in oil until soft and add turkey wing.

Move the drumstick to the surface of the greens with the tongs. Sauté onions and garlic in a large pot then add the greens. Pour in 1 2 cup of the reserved liquid. Heat 2 tablespoons olive oil in a skillet over medium heat. Place the drumstick in a 6 to 8 quart slow cooker and carefully pour in the stock mixture.

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Add the ham hocks or shanks on top of the greens. Add the cooked bacon bacon drippings brown sugar chicken broth apple cider vinegar salt pepper and red pepper flakes. Put the lid on the slow cooker then set on high for 6 hours. Place the ham hocks onions garlic and peppers into the slow cooker then turn pour in 8 cups of water. Cook stirring occasionally until greens are bright green and slightly wilted about 4 minutes.

Remove the smoked meat bones from the pot let them cool just enough so you can handle them. Add the vinegar and honey and cook and additional 30 minutes to 1 hour or until the collard greens are melt in your mouth tender and the smoked meat is falling off the bone. There are many delicious ways to cook collard greens but this is best known way to do it in the south low and slow in a stockpot or slow cooker with plenty of bold smoky ingredients to amp up the flavor of the greens these collard greens may take a few hours to simmer but they only require a few minutes of hands on cooking time. Add the collard greens to the slow cooker. Season with salt and black pepper.

Transfer mixture to the slow cooker. After 4 hours the ham hocks should be tender and falling off of the bone. As greens cook down add water as needed and season with salt pepper and crushed red. Add the second half of the greens plus the salt and pepper. Transfer mixture to the slow cooker.

Add the second half of the greens plus the salt and pepper. Remove the smoked meat bones from the pot let them cool just enough so you can handle them. Add the ham hocks or shanks on top of the greens. Move the drumstick to the surface of the greens with the tongs. Add 1 4 the collard greens 1 4 the cubed ham and 1 teaspoon red pepper.

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As greens cook down add water as needed and season with salt pepper and crushed red. With a little work up front and a thoughtful finish a large slow cooker can yield many servings of velvety greens and brilliant potlikker plenty for immediate feasting and plenty to freeze for later.