Comforting Slow Cooker Burnt Ends and Collard Greens

Chef Brainy
What Started it all:
Burnt ends, Collard greens, chocolate chips, slow cooker

A Hearty, One-Pot Meal for a Cozy Night In


  • 1 lb burnt ends (leftover or store-bought)
  • 2 cups collard greens, chopped
  • 1 cup chocolate chips (dark chocolate adds depth and richness)
  • 1 can diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • Salt and pepper, to taste
  • 1/4 cup chicken broth
  • 1/4 cup water
  • 1 tbsp olive oil


  1. Preheat your slow cooker to low heat.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
  4. Add the burnt ends, diced tomatoes, smoked paprika, salt, and pepper to the skillet. Stir to combine, then transfer the mixture to the slow cooker.
  5. Add the chopped collard greens, chocolate chips, chicken broth, and water to the slow cooker. Stir to combine.
  6. Cook on low for 6-8 hours or high for 3-4 hours.
  7. Serve hot, garnished with chopped fresh herbs, if desired.

NOTE: Unless added by users, images generated by AI may not actually look like the recipe.