SLOW COOKER COLLARD GREENS
Got this from a coworker who made these for the office holiday potluck. Collard greens are cooked all day with ham shanks and pickled jalapeno. Yum!
Provided by TROMTEZ
Categories Side Dish Vegetables Greens
Time 8h30m
Yield 16
Number Of Ingredients 7
Steps:
- Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil.
- 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. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 4.2 g, Cholesterol 19.3 mg, Fat 6.6 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 2.1 g, Sodium 81.9 mg, Sugar 0.3 g
CROCK-POT COLLARD GREENS
Greens are a stapple for every southern cook. If you want to make this a low fat side dish substitute a turkey neck for the ham hock.
Provided by cathy tate
Categories Vegetables
Time 6h20m
Number Of Ingredients 9
Steps:
- 1. Stem and chop collard greens. Stem and chop anaheim chile. Chop onion. Heat 1tsp olive oil in skillet; saute chile 30 sec ;saute onions 2 min ; saute garlic 30 sec.
- 2. Spray inside of crock-pot with cooking spray. Place chopped greens into crock-pot. Add ham hock. Add onion mixture, salt, pepper and red pepper flakes. Cover with a mixture of 50%/50% water/chicken broth to 1 inch above greens.
- 3. Cook on LOW 6 hours. Remove and discard ham hock.
DEBORAH'S SLOW COOKER COLLARD GREENS
Collard, mustard, and turnip greens come together in this slow-cooked side dish. Diced ham and beef broth add smoky richness to the vegetables. I experimented for years until I came up with this recipe, it has a lot more flavor than other recipes I have tried.
Provided by Magicalviolets
Categories Side Dish Vegetables Greens
Time 4h20m
Yield 8
Number Of Ingredients 13
Steps:
- Place beef stock, diced tomatoes with green chiles, onion, ham, vinegar, sugar, garlic powder, seasoned salt, red pepper flakes, and bay leaf in a slow cooker. Add collard greens, mustard greens, and turnip greens in order listed to slow cooker.
- Cook on Low until greens are very tender, 4 to 6 hours.
Nutrition Facts : Calories 131.1 calories, Carbohydrate 16.7 g, Cholesterol 9.4 mg, Fat 4.2 g, Fiber 8 g, Protein 9.6 g, SaturatedFat 1.3 g, Sodium 559.7 mg, Sugar 2.7 g
COLLARD GREENS
Steps:
- In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and saute until translucent, about 5 minutes.
- Strip the leaves from the tough stems of the collard greens. Stack the leaves, roll them up and cut them into thin strips.
- To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet. Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl. Serve the greens with the Light and Crispy Fried Chicken, if desired.
SLOW-COOKED COLLARD GREENS
Provided by Tyler Florence
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Tear the leaves into large pieces.
- Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham hock. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, and sugar. 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 liquor" (broth) and check the seasoning, add salt and pepper. Cover and let cook for 15 more minutes. Remove the bay leaves and serve.
SLOW COOKED COLLARD GREENS
Very tender greens with a zip.
Provided by 3D's Mom
Categories Side Dish Vegetables Greens
Time 8h35m
Yield 4
Number Of Ingredients 6
Steps:
- Place collard greens into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and transfer greens to a slow cooker.
- Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Crumble bacon; add bacon and grease to slow cooker along with chicken stock and jalapeno slices. Season with salt and pepper. Cook on Low for 8 hours or overnight.
Nutrition Facts : Calories 123.7 calories, Carbohydrate 4.9 g, Cholesterol 14.7 mg, Fat 10.1 g, Fiber 2.7 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 677.2 mg, Sugar 0.7 g
SLOW-COOKER COLLARD GREENS
Steps:
- Wash greens well, remove ribs and stems from collards (discard them). Tear or cut the greens into smaller pieces.
- Add all ingredients to the slow cooker and stir them up.
- Cook on low 8-10 hours or until tender, or on high for 4-6.
- If you used a cut up turkey leg, your greens are ready now.
- If you used a ham hock, remove it and shred the meat, and add it back to the greens and stir.
- Serve with broth from the slow cooker.
More about "crock pot collard greens recipes"
SLOW COOKER COLLARD GREENS - THE MAGICAL SLOW COOKER
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5/5 (75)Calories 355 per servingCategory Side Dish
- Add the cooked bacon, bacon drippings, brown sugar, chicken broth, apple cider vinegar, salt, pepper and red pepper flakes.
CROCKPOT COLLARD GREENS | SLOW COOKER LIVING
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- Wash greens well, remove ribs and stems from collards (discard them). Tear or cut the greens into smaller pieces.
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- In a large pot over medium-high heat, cook the bacon until crispy, about 5 to 7 minutes. Remove from heat and place on a paper towel. When cool, chop bacon into large bits.
- Add the diced onion and garlic to the pot and cook until soft, about 5 minutes. Then add the greens to wilt so they will fit into the Crock-Pot.
- In a 6- to 8-quart Crock-Pot, pour in the greens and onions. Add broth, vinegar, brown sugar, bay leaves, salt, pepper, ham hock and bacon. Cover the Crock-Pot and cook on low heat for 8 to 10 hours.
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