SLOW COOKER SOUTHERN COLLARD GREENS (WITHOUT MEAT!)

A southern staple gets a makeover, and it works perfect every time. If ham hocks aren’t your thing, then you’ve got to check out how these collard greens get their amazing meaty flavor.

This southern girl loves her collards. I’ll eat a huge bowl of them doused in pepper sauce and be happy as a clam. My mom made the best collard greens, and when I discovered her trick I could hardly believe it.

Why were they so good & not greasy? Ah, the secret is gonna shock you!

Plus, this is a dump in the slow cooker kind of dish. So if you’re into set-it and forget-it dishes, then this easy Southern Collard Greens recipe is gonna make your day!

Fresh Collard Greens

For this recipe, we’re using fresh collard greens. In fact, we’re using the pre-washed, pre-cut collards. All you have to do is dump the bag into the crock pot.

Of course, you can use fresh un-cut collards. You’ll just need to wash (really good), and cut the bulk of the stems out of each collard. I prefer to take shortcuts, but you do you.

Collards Take Time to Cook

The most important thing to remember about collards is that they need to cook, cook, and cook some more. That’s why the crock pot is such a gem. You can dump the ingredients into the slow cooker and forget about them.

That said, this recipe works on the stove top, too. But, it will definitely require monitoring, stirring, & adding water potentially throughout the day.

How to Take the Bitterness Out of Collard Greens

So, this is where things get interesting with collards. They’re a dish that you serve with pepper sauce, vinegar, and tobasco. But, they also require a pinch (or more) of the sweet stuff.

If you’ve ever had bad collards, it’s usually because of one of two things:

• They were tough
• They were bitter

And, both are an easy fix. First, cook them longer. Easy. Second, add a table spoon or two of sugar. Easy-peasy.

Any sugar will work–granulated, raw, even brown. Hell, I’ve even had friends who’ve added a can of Coke to their collards for the sweetness. I mean, what’s more southern than throwing in a Coke to your veggie dish? LOL

Whatever you use, you need a little sweet to get the greens you really want. Otherwise, I promise you–they’ll fall flat.

Secret to Meatless Collard Greens

I have cooked collards a MILLION times, and I have used this little secret every single time. Goya Ham Flavored Concentrate. I swear.

It’s got MSG. It’s not gonna be on anyone’s whole foods list, but I’m telling you right now, this stuff freaking works like magic. My mama made the best collards, now I do. And, if you try this recipe, you will, too.

I’m beyond confident about that, friend.

Collards Must Be Well Seasoned

Last but not least: seasoning. Collards require loads of cook-time, a pinch of sugar, and salt. Whether or not you get into the spiciness of collards, you will need to add sufficient salt. Or, again, they’re just not gonna turn out like you want.

So, don’t be shy: add the salt. (And, maybe a pinch more).

Easy Collard Greens Without Meat

Yep, it’s doable. And, yep, it’s easy. Let it be easy, amiright?

If you’ve got a slow cooker, then you, too, can be a master of southern collards. With the use of the Goya seasoning, collards become so much easier to get right.

Just remember: give them loads of time to cook, don’t forget to add a pinch of sugar, and be liberal with your salt.

Boom. You’re on your way to cooking the best collards this side of the Mississippi. (Or, that side…wherever you are, they’re gonna rock your face off).

Want to remember this post? Pin Slow Cooker Southern Collard Greens (Without Meat) to your favorite Pinterest Board!