Mississippi Collard Greens Crockpot Recipe: 24-Hour Slow-Cooked Southern Comfort
A Pot of Southern Patience
There’s a reason collard greens are the heart of Southern kitchens: they’re resilient, adaptable, and reward those willing to wait. This Mississippi-style recipe isn’t a quick fix—it’s a 24-hour crockpot labor of love, where greens melt into a tangy, peppery potlikker that’ll make you rethink every rushed meal.
My version skips exact measurements (because grandma never used cups!) and leans on slow magic. Jarred pepper brine adds a vinegary kick, while a lazy crockpot does the heavy lifting. Grab cornbread for dipping, and let’s get simmering.
Ingredients
(Serves 6–8)
- 3 bunches collard greens (stems removed, leaves washed 3x)
- 2 packets “Eat Your Greens” seasoning (or sub: 2 tbsp smoked paprika + 1 tsp garlic powder)
- 1 yellow onion (chopped)
- 1 shallot (minced)
- 6 garlic cloves (smashed)
- 4 small jarred peppers (from pepper sauce + ½ cup brine)
- ¼ cup apple cider vinegar
- Water (to cover greens)
- Salt & pepper (to taste)
Step-by-Step Instructions
- Prep Greens:
- Remove stems from collard leaves. Tear leaves into bite-sized pieces. Soak in cold water, rinse 3x to remove grit.
- Remove stems from collard leaves. Tear leaves into bite-sized pieces. Soak in cold water, rinse 3x to remove grit.
- Layer Flavor:
- Add greens to crockpot. Top with onion, shallot, garlic, peppers, and seasoning packets.
- Liquid Love:
- Pour in pepper brine, apple cider vinegar, and enough water to cover greens by 1 inch.
- Slow & Steady:
- Cook on LOW for 24 hours. Check hourly after 12 hours; add water if needed to keep greens submerged.
- Season to Soul:
- Taste after 18 hours. Add salt, pepper, or more vinegar until it “hugs your tongue right” (as my aunt says).
3 Pro Tips
- Stem-Free Zen: Remove stems completely—they stay tough even after hours of cooking.
- Pepper Swap: No jarred peppers? Use 1 chopped jalapeño + 2 tbsp pickle juice.
- Crockpot Safety: Stir gently every 6–8 hours to prevent sticking (no lifting the lid too often!).
FAQs
Q: Can I cook this faster?
A: Yes! Cook on HIGH for 8–10 hours, but the greens won’t be as silky.
Q: What’s “Eat Your Greens” seasoning?
A: A Southern staple blend with garlic, onion, and smoked salt. Substitute with smoked paprika + a dash of liquid smoke.
Q: How to store leftovers?
A: Potlikker (the broth) gets better with time! Keep in the fridge for up to 5 days.
Serving Tradition
Pair with:
- Cornbread: For sopping up potlikker.
- Hot sauce: For rebels who want more fire.
- Sweet tea: To balance the tang.
Final Note
This isn’t just a recipe—it’s a lesson in Southern time. Let the crockpot hum while you nap, work, or binge your favorite show. The greens will wait, and so will the soul-deep comfort.
No frills, no fuss—just collards that taste like home. 🥬🔥
