Spicy Crock Pot Collard Greens

30 Sep

I was really excited to get collard greens in our weekly CSA basket.  I love collard greens, mustard greens, beet greens, or any greens that can stand up to braising, sautéeing, boiling, and cooking of all descriptions.  My only regret is that we didn’t get about ten times as many, because these spicy crock pot collard greens were to die for.  I took a taste about forty five minutes before serving time and my mouth continuously watered thereafter.  These have the perfect balance of tanginess from the vinegar, spice from the peppers, and salty, pork-y goodness from the bacon.  This made for just barely two servings, and I could have easily eaten about a gallon of these.

Spicy Crock Pot Collard Greens

1 bunch collard greens, rinsed, trimmed, and chopped (about 4 cups)

2 slices bacon

1 very hot pepper, such as a habanero

1/4 cup red wine vinegar

3 cups homemade chicken stock (or enough to just barely cover greens)

Kosher salt and freshly cracked black pepper

In the slow cooker or crock pot, add one slice of bacon.  Top with collard greens.  Toss with hot pepper and red wine vinegar.  Season with kosher salt and freshly cracked black pepper.  Top with remaining slice bacon.  Pour homemade chicken stock over.

Cover and cook on low for 10 hours, stirring every several hours.

Serve over brown rice.  Ladle some of the cooking juices over.

2 Responses to “Spicy Crock Pot Collard Greens”


  1. Geauga Family Farms CSA – Week Sixteen « Kelseyincleveland's Blog -

    […] I made awhile back, CSA tomato, garlic, hot pepper, bell peppers, and green beans.  Finally, the spicy crock pot collard greens used the collard greens and a lot pepper from last week’s share.  I am currently simmering […]

  2. Milk and Spice Braised Chicken Thighs with Spicy Collard Greens « Kelseyincleveland's Blog -

    […] spicy collard greens are also super flavorful and easy.  Though they are very similar to the spicy crock pot collard greens I have previously posted, I thought they were worth mentioning because they are just as tasty and a […]

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