Slow-Cooker Collard Greens with Ham

Prep 30 min
Total 4 hr 30 min
Servings 8

When it comes to greens, collards tend to live in the shadow of lettuce, spinach and even kale—except in the South. There, collard greens, which taste like a cross between kale and cabbage, star in a dish that inspires lots of love and plenty of controversy, too. One classic debate: Should collards be cooked until silken or left with a bit of texture? That’s what we love about this recipe—it features all the rich savory flavor of the classic dish but is prepared using a simplified set-it-and-forget-it method that leaves room for customization. Those who like their collards meltingly tender should let their greens stew together with the ham bone and other ingredients until the six-hour point, while those who prefer a more toothsome texture can stop at four. So if you’ve been leaving collard greens on the grocery display, consider this your easy entry to enjoying this under-the-radar-but-totally-terrific veggie!

By Betty Crocker Kitchens

Updated October 4, 2019

Make with

Progresso Broth

Ingredients

2

tablespoons vegetable oil
1

cooked ham bone (1 to 2 lb), with remaining meat still attached
2

cups thinly sliced onions
1/2

teaspoon red pepper flakes
5

cloves garlic, chopped
1

tablespoon packed brown sugar
2

cups Progresso™ chicken broth
1 1/2

lb collard greens, ribs removed, cut in 1-inch strips (about 3 bunches)
1

teaspoon apple cider vinegar

Steps

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1

Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium heat until hot. Cook ham bone in oil 4 to 6 minutes, turning several times, until browned on all sides. Transfer to slow cooker.
2

Add remaining tablespoon of vegetable oil to same skillet. Add onions and pepper flakes; cook over medium heat 2 to 4 minutes, stirring frequently, until beginning to brown. Add garlic and brown sugar; cook 1 minute. Stir in broth; heat just to simmering. Stir in greens, a few handfuls at a time, until wilted slightly.
3

Pour mixture around ham bone in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until collards reach desired tenderness. Remove bone; chop ham from bone, and stir into greens. Stir in vinegar.

If you've ever wondered what to do with the bone from your holiday ham, this is the perfect use. If you're not planning to make collards right away, store the ham bone in a resealable freezer plastic bag up to 3 months. Then, thaw in refrigerator the night before using.
Potlikker (or "pot liquor") is the savory, seasoned liquid that collects in a pot of long-cooking greens or beans. It's considered a delicacy in the South and should not be strained off or squandered! A perfect way to sop up your potlikker is with a slab of cornbread. Mix up a batch extra quick with Betty Crocker™ cornbread & muffin mix.
Collards are a variety of cabbage with flavor that's a cross between cabbage and kale. They're rich in vitamins A and C, calcium and iron. To prepare collards, remove the thick ribs from their centers by holding each leaf with one hand and stripping away rib with other hand. Then, layer several leaves in a stack, roll up and cut into 1/2- to 1-inch thick slices. Coarsely chop slices.