How to Prepare Slow Cooked Collard Greens in 31 Minutes for Beginners

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, slow cooked collard greens. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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 a southern style recipe with amazing smoke flavor.

Slow Cooked Collard Greens is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Slow Cooked Collard Greens is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. 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:

1. Prepare 2 bags (or bunches) of cleaned and chopped Collards or Turnip or Mustard Greens (or any combination of greens listed above)
2. Make ready 3 tablespoons olive oil
3. Prepare 1 onion, sliced
4. Make ready 2 garlic cloves, smashed
5. Prepare 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. Take Kosher salt and freshly ground black pepper

Remove the ham hocks from the slow cooker. Trim and discard any fat and bones. Cooking this classic Southern side in a slow cooker not only frees you up to prepare other dishes, it frees up valuable stovetop space, as well. 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.

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.

Tear the leaves into bite-sized pieces. There, collard greens, which taste like a cross between kale and cabbage, star in a dish that inspires lots of love and plenty of controversy, too. 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. To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow.

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 am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!