How to Prepare Slow Cooked Collard Greens in 10 Minutes for Beginners

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, slow cooked collard greens. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look 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 popular of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Slow Cooked Collard Greens is something which I have loved my entire life. They are fine and they look wonderful.

To begin 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 can achieve that.

The ingredients needed to make Slow Cooked Collard Greens:

1. Take 2 bags (or bunches) of cleaned and chopped Collards or Turnip or Mustard Greens (or any combination of greens listed above)
2. Take 3 tablespoons olive oil
3. Prepare 1 onion, sliced
4. Prepare 2 garlic cloves, smashed
5. Take 2 bay leaves
6. Prepare 10 oz bacon, chopped
7. Make ready 2 quarts chicken broth, warm
8. Take 2 tablespoons cider vinegar
9. Take 1 teaspoon sugar
10. Make ready 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.

Instructions 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’s going to wrap this up with this exceptional food slow cooked collard greens recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!