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A bowl of cooked collard greens with pieces of smoked meat and a large pork hock in the center, set on a white cloth with black stripes.

Tender Crock Pot Collard Greens with Smoky Ham Hock

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These crock pot collard greens are cooked low and slow with smoked ham hocks, onion, garlic, and broth for tender greens and rich, flavorful pot liquor. This mostly hands-off slow cooker recipe is perfect for busy holidays or Sunday dinners.
Course Dinner
Cuisine American, Cajun, Southern
Keyword comfort food, slow cooker
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Calories 297
Author Gina Dickson

Equipment

Ingredients

  • 2 pounds collard greens
  • 2 tablespoons unsalted butter
  • 1 onion chopped
  • 6 cups chicken broth
  • 2 smoked ham hocks 12-ounce
  • 3 garlic cloves smashed and peeled
  • 2¼ teaspoons table salt
  • 2 teaspoons sugar
  • ⅛ teaspoon red pepper flakes
  • hot sauce for serving

Instructions

Prepare the Collard Greens

  • Trim collard stems to the base of the leaves and discard trimmings.
    2 pounds collard greens
    A cutting board with collard green stems, a paring knife, and leafy greens in the background—perfect for prepping ingredients for your favorite canned cowboy candy recipe. The stems are separated from the leaves and arranged beside the knife.
  • Cut leaves into roughly 2-inch pieces.
  • Place collard greens in a large bowl, cover with water, and swish with your hand to remove grit.
  • Repeat with fresh water as needed until no grit remains in the bottom of the bowl.
  • Remove collard greens from water and set aside (no need to dry).

Cook the Greens

  • Melt butter in a large skillet over medium heat.
    2 tablespoons unsalted butter
  • Add onion and cook until lightly browned, 6 to 8 minutes.
    1 onion
    A white frying pan with chopped onions sautéing until golden, placed on a brown cork trivet against a white background.
  • Transfer onion to a 6-quart slow cooker.
  • Add chicken broth, ham hocks, garlic, salt, sugar, and red pepper flakes. Stir to combine.
    6 cups chicken broth, 2 smoked ham hocks, 3 garlic cloves, 2¼ teaspoons table salt, 2 teaspoons sugar, ⅛ teaspoon red pepper flakes
    Two browned pork hocks sit on top of chopped onions, salt, and spices in the black insert of a slow cooker with a mint green exterior, ready for cooking.
  • Add collard greens (you may need to pack them in tightly; they’ll wilt down as they cook).
    Chopped green leafy vegetables and a single small tomato inside an open air fryer basket, viewed from above.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until greens are very tender and ham hocks are falling apart.

Finish and Serve

  • Transfer ham hocks to a cutting board and let cool for 10 minutes.
  • Remove meat from ham hocks, chop, and return to the slow cooker. Discard skin and bones.
  • Taste and adjust seasoning with salt if needed.
  • Serve with hot sauce and sip the pot liquor for full Southern flavor.
    hot sauce

Notes

Storage and Reheating
  • Room Temperature: Don’t leave collard greens out for more than 2 hours. Cool the leftovers, then refrigerate or freeze promptly.
  • Fridge: Store cooled collard greens with some pot liquor in an airtight container in the refrigerator for up to 4 days.
  • Freezer: Freeze cooled collards and pot liquor in airtight containers or freezer bags for up to 3 months; thaw overnight in the fridge before reheating.
  • Reheat: Reheat gently on the stove, in the slow cooker, or in the microwave until steaming hot.

Nutrition

Serving: 1g | Calories: 297kcal | Carbohydrates: 13g | Protein: 22g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 1913mg | Potassium: 607mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7723IU | Vitamin C: 55mg | Calcium: 380mg | Iron: 2mg
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