Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, slow cooked collard greens. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Slow Cooked Collard Greens is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Slow Cooked Collard Greens is something that I have loved my entire life.
Collard greens are a southern style recipe with amazing smoke flavor. These greens go amazing with Slow Cooker New Years Day. Tender, spicy, smoky collard greens simmering in a slow cooker are worth the wait.
To get started with this particular recipe, we must prepare a few components. You can have slow cooked collard greens using 10 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Slow Cooked Collard Greens:
- Take 2 bags (or bunches) of cleaned and chopped Collards or Turnip or Mustard Greens (or any combination of greens listed above)
- Take 3 tablespoons olive oil
- Take 1 onion, sliced
- Get 2 garlic cloves, smashed
- Take 2 bay leaves
- Prepare 10 oz bacon, chopped
- Make ready 2 quarts chicken broth, warm
- Get 2 tablespoons cider vinegar
- Take 1 teaspoon sugar
- Make ready Kosher salt and freshly ground black pepper
You can also make this holiday favorite a week or two ahead and freeze in air-tight bags, or make Collard Greens a day or two in. Collard greens are cooked all day with ham shanks and pickled jalapeno. As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full.
Steps to make Slow Cooked Collard Greens:
- 2 BAGS OF CLEANED AND CHOPPED GREENS. (prefer Glory brand)
- 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.
- Add the onion, garlic. Cook until the onions are soft and starting to brown, about 8 to 10 minutes.
- Add the broth (scraping any brown bits from bottom of pot), vinegar, and sugar. Pack in the greens, pushing them down into the pot.
- Add Bay leaves.
- 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.
- Taste the "pot likkor" (broth) and check the seasoning, add salt and pepper.
- Cover and let cook for 15 more minutes or until tender.
- Remove the bay leaves and serve.
What to buy: Collard greens are often cooked with smoked ham hocks, but smoked turkey drumsticks are a great substitute and yield more meat than ham hocks. This recipe was featured as part of our Slow Cooker Recipes for Hot Summer Days. Collard greens need a gentle, slow, luxurious braise in fragrant liquid (rather like a spa treatment), which makes a slow cooker Braising is ideal for sturdy greens, like collard, kale, turnip, and mustard, but not for flimsier greens, like chard and spinach, which will. 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’s going to wrap this up for this special food slow cooked collard greens recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
