SLOW COOKER GREENS
- WineCheeseScallops
- Feb 26
- 5 min read
Get ready for the most tender, flavorful Slow Cooker Greens you’ve ever had! Whether you prefer collard greens or kale, this classic Southern side dish is slow-cooked to perfection with smoky ham hocks, crispy bacon, and just the right balance of sweetness and spice.
This recipe is a set-it-and-forget-it gem—just toss everything into your slow cooker, let it simmer low and slow, and get rewarded with a pot of rich, savory greens that practically melt in your mouth. Serve them alongside cornbread, fried chicken, or barbecue for the ultimate comfort meal!
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Smoked Ham Hocks
Ham hocks are the secret to deeply flavorful greens. Slowly simmering these smoked cuts in broth infuses the greens with an irresistible smoky, meaty essence. The ham hocks break down during cooking, adding richness and a little bit of shredded meat for extra texture.
Mike’s Hot Honey
This ingredient takes traditional greens to the next level! Mike’s Hot Honey blends sweetness with a mild chili kick, balancing the saltiness of the bacon and ham hocks while enhancing the natural earthiness of the greens. A small amount makes a big difference, adding complexity to every bite.
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Recipe Inspiration & Origin:
Southern-style greens are a time-honored tradition, slow-cooked with pork, aromatics, and a splash of vinegar for a balance of smoky, tangy, and savory flavors. This recipe keeps all those classic elements but simplifies the process with a slow cooker, so you get rich, tender greens with zero hassle.
We also love the flexibility—whether you go with collards or kale, the results are fall-apart tender and packed with flavor. The addition of Mike’s Hot Honey gives this dish a modern touch, adding a subtle heat that keeps you coming back for more!
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Tips, Serving Suggestions, & Storage Advice | SLOW COOKER GREENS
For extra smoky flavor, add a few dashes of liquid smoke.
Make it meat-free! Swap ham hocks for smoked paprika and a bit of olive oil for a vegetarian version.
Adjust the heat level by increasing or decreasing the red pepper flakes.
Add more acidity! If you love tangy greens, stir in extra apple cider vinegar after cooking.
Don’t skip the bacon drippings—they add richness and depth to the greens.
Use homemade broth for even more depth of flavor instead of boxed chicken broth.
Pair with cornbread! A slice of buttery cornbread soaks up the flavorful pot liquor (the savory cooking broth from the greens).
Make a meal out of it by serving over rice with hot sauce and extra bacon on top.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or microwave, adding a splash of broth if needed to keep them juicy.
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What Makes This Recipe Special?
Slow cooker ease – Set it, forget it, and come back to perfectly tender greens.
Rich, smoky flavor – Bacon drippings and ham hocks make every bite delicious.
Balanced sweetness & spice – The hot honey and brown sugar add complexity.
Super tender texture – Cooking low and slow guarantees melt-in-your-mouth greens.
Customizable – Works with collards or kale for different flavor profiles.
Minimal prep – No need to stand over the stove—just toss everything in!
Perfect side dish – Complements everything from BBQ to soul food classics.
Great for meal prep – Tastes even better the next day as flavors develop.
Freezer-friendly – Portion and freeze for quick, delicious sides later.
A modern twist on a classic – Hot honey adds an unexpected yet perfect touch!
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Ingredients:
8 slices hickory-smoked bacon, cooked and crumbled (reserve drippings)
3 tablespoons bacon drippings
½ cup chopped sweet onion (about 1 onion)
2 tablespoons minced garlic (about 6 cloves)
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
1 teaspoon black pepper
2 smoked ham hocks (about 1 ¼ lbs total)
1 (32-ounce) box chicken broth
2 pounds pre-washed, chopped fresh collard greens or kale
2 tablespoons light brown sugar
4 tablespoons apple cider vinegar
1 tablespoon Mike’s Hot Honey
Instructions:
Prepare the slow cooker: Add all ingredients to a 6-quart slow cooker and stir to combine.
Cook the greens: Cover and cook on low for 9 hours or high for 5 hours, until the greens are tender.
Remove the ham hocks: Carefully take out the ham hocks and discard any bones.
Shred the meat: Once cool enough to handle, remove any excess fat, shred the meat, and return it to the slow cooker. Stir well and serve warm.
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FAQ Section:
Q: Can I use frozen greens instead of fresh?
A: Yes! Frozen collard greens or kale work well—just add an extra hour to the cook time.
Q: What if I don’t have a slow cooker?
A: You can make this in a large pot on the stovetop! Simmer covered on low heat for 2–3 hours, stirring occasionally.
Q: Can I use turkey instead of pork?
A: Definitely! Swap the ham hocks for smoked turkey wings for a lighter but still flavorful version.
Q: Is this dish spicy?
A: It has a mild kick from red pepper flakes and hot honey, but you can easily adjust the heat to your preference.
Q: Can I make this ahead of time?
A: Yes! These greens taste even better the next day as the flavors develop. Store in the fridge and reheat before serving.
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Their high-quality selection never disappoints!
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