Slow Cooker Collard Greens with Tomatoes are a healthy Southern side with bright tomato flavor and a touch of tang and heat. They pair beautifully with any Southern-style meal.
Collard greens are a classic Southern side, traditionally cooked with pork for richness. This version is lighter and a bit healthier, making it ideal for warmer weather while retaining plenty of depth thanks to canned tomatoes and slow cooking.
Tomatoes add acidity and sweetness that balance the natural bitterness of collards. Cooking them slowly in a crock pot yields tender, deeply flavored greens without much hands-on time.
Serve these with a dash of hot sauce if you like heat, and cornbread makes an excellent accompaniment.
I add two tablespoons of sugar to counteract any bitterness in the collards; for a sugar-free option, substitute a sweetener such as sucralose or erythritol. Use vegetable broth instead of chicken broth to make this a vegetarian dish.
Plan on about 4 hours on LOW for the collard greens to cook down and become tender. Stirring once halfway through helps them cook evenly.
For convenience, buy prechopped collard greens. If you’re preparing them from fresh leaves, wash thoroughly and remove the tough center rib before chopping.
More Healthy Southern Sides:
- Easy Turnip Greens
- Air Fryer Roasted Broccoli
- Low Carb Fried Cabbage and Bacon
Slow Cooker Collard Greens
Slow Cooker Collard Greens with Tomatoes are a light, flavorful Southern side with a touch of tang and mild spice. They complement a wide range of meals.
Side Dish
Southern
Ingredients
- 8 cups chopped collard greens
- 1 (28-ounce) can plum tomatoes
- 1 medium yellow or sweet onion, diced
- 1 cup vegetable or chicken broth
- 2 tablespoons sugar (or sugar substitute)
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon hot sauce
- 1/2 teaspoon black pepper
Instructions
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Place the chopped collard greens into a 6‑quart slow cooker.
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Roughly chop the canned tomatoes in the can with a knife or by hand, then add the tomatoes and their juices to the slow cooker.
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Add the diced onion, broth, sugar, apple cider vinegar, garlic powder, salt, hot sauce, and black pepper. Stir to combine.
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Place a layer of paper towels over the slow cooker opening and set the lid on top to allow some steam to escape.
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Cover and cook on LOW for 4 hours, stirring once halfway through. Adjust salt and hot sauce to taste before serving.
Disclosure: Nutritional information is provided as a guide and may vary based on products and cooking methods used.