Slow Cooker Collard Greens with Ham Hock and Smoked Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty collard greens simmered slowly with a smoky ham hock and a hint of smoked paprika for a rich, comforting Southern side dish. This american southern-inspired vegetarian ready in about 495 minutes pairs (about 1.5 pounds) smoked ham hock, medium, diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 480 min Serves 6 American Southern cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse and stem 2 pounds fresh collard greens, then chop into 1-inch wide strips.
  2. Step 2: Place 1 smoked ham hock in the bottom of a 6-quart slow cooker. Add 1 medium diced onion and 4 minced garlic cloves on top.
  3. Step 3: Add the chopped collard greens over the ham hock, then pour in 4 cups chicken broth, 2 tablespoons apple cider vinegar, 1 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  4. Step 4: Cover and cook on low for 8-9 hours or on high for 4-5 hours, until the collards are tender and the ham hock meat is falling off the bone.
  5. Step 5: Remove the ham hock, shred the meat discarding bone and fat, then stir the meat back into the greens. Taste and adjust seasoning before serving warm.

Equipment for this recipe

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Frequently asked questions

How long does Slow Cooker Collard Greens with Ham Hock and Smoked Paprika take to make?

Total time is about 495 minutes (15 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Collard Greens with Ham Hock and Smoked Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced onion from drying out.

Can I substitute ingredients in Slow Cooker Collard Greens with Ham Hock and Smoked Paprika?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Collard Greens with Ham Hock and Smoked Paprika for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Collard Greens with Ham Hock and Smoked Paprika?

American Southern vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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