Slow Cooked Collard Greens
Slow Cooked Collard Greens

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, slow cooked collard greens. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Slow Cooked Collard Greens is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Slow Cooked Collard Greens is something which I’ve loved my whole life.

Tender, spicy, smoky collard greens simmering in a slow cooker are worth the wait. Place collard greens into a large pot and cover with salted water; bring to a boil. Collard greens are cooked all day with ham shanks and pickled jalapeno.

To get started with this particular recipe, we must first prepare a few components. You can have slow cooked collard greens using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Slow Cooked Collard Greens:
  1. Get 2 bags (or bunches) of cleaned and chopped Collards or Turnip or Mustard Greens (or any combination of greens listed above)
  2. Get 3 tablespoons olive oil
  3. Take 1 onion, sliced
  4. Take 2 garlic cloves, smashed
  5. Make ready 2 bay leaves
  6. Get 10 oz bacon, chopped
  7. Get 2 quarts chicken broth, warm
  8. Take 2 tablespoons cider vinegar
  9. Make ready 1 teaspoon sugar
  10. Prepare Kosher salt and freshly ground black pepper

Slow-Cooker Collard Greens And Ham Hocks. Tear the leaves into bite-sized pieces. Try this set it and forget it recipe for slow cooker collard greens. Collards are slowly simmered with bacon until tender for a truly tasty Southern side.

Steps to make Slow Cooked Collard Greens:
  1. 2 BAGS OF CLEANED AND CHOPPED GREENS. (prefer Glory brand)
  2. Heat pot over medium heat and add bacon. Render fat from bacon at medium heat until bacon is crisp. Remove crisp bacon pieces onto a paper towel and set aside. Keep the bacon fat in the pot.
  3. Add the onion, garlic. Cook until the onions are soft and starting to brown, about 8 to 10 minutes.
  4. Add the broth (scraping any brown bits from bottom of pot), vinegar, and sugar. Pack in the greens, pushing them down into the pot.
  5. Add Bay leaves.
  6. Bring up to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes.
  7. Taste the "pot likkor" (broth) and check the seasoning, add salt and pepper.
  8. Cover and let cook for 15 more minutes or until tender.
  9. Remove the bay leaves and serve.

Maybe you have tried Southern collard greens, which are slow-cooked with bacon or the like. Southern-style collard greens were inherited from Africa, and I cooked these collards greens in the Brazilian style—quickly in hot oil, with some garlic and chili flakes. To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. I like to think the slow cooker was invented by a Southern home cook. Collards can sit in there for hours on end, breaking down as they should, the liquid turning into pot likker, the residual elixir of greens cookery that is like culinary platinum in the South.

So that is going to wrap it up with this special food slow cooked collard greens recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!