MUSTARD AND COLLARD GREENS
Steps:
- In a large skillet, cook the bacon in the olive oil, until rendered but not totally crispy. Add the greens and season with salt and pepper. Toss to coat in the oil. Add the broth and cook until wilted. Add more broth, if necessary.
- Re-season, to taste. Serve immediately.
SLOW COOKER COLLARD GREENS
Slow Cooker Collard Greens with bacon, ham hocks, brown sugar and apple cider vinegar.
Provided by Sarah Olson
Categories Side Dish
Time 4h20m
Number Of Ingredients 10
Steps:
- Add the collard greens to the slow cooker.
- Add the ham hocks or shanks on top of the greens.
- Add the cooked bacon, bacon drippings, brown sugar, chicken broth, apple cider vinegar, salt, pepper and red pepper flakes.
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or LOW for 7-8 hours or until tender. Try to keep the lid on the entire cooking time or they won't tenderize.
- Remove the ham hocks or shanks and shred any meat you can find on them. Add the meat to the greens and stir.
- Serve with the broth (pot liquor) and your other favorite southern dishes.
Nutrition Facts : Calories 355 kcal, Carbohydrate 4 g, Protein 16 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 69 mg, Sodium 847 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
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
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-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.
COLLARD AND MUSTARD GREENS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 23m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
- Fill a 4-quart pot halfway with water and season, to taste, with salt and pepper. Bring water to a boil. Meanwhile, chop all greens into medium pieces. Place greens into boiling water, remove pot from heat, and let sit 2 to 3 minutes. Drain and let cool. Heat oil in a large saute pan and cook garlic gently until it begins to turn light brown, being careful not to burn. Add blanched greens, vinegar, sugar 2 teaspoons salt and 2 teaspoons pepper.
SLOW-COOKED COLLARD GREENS
Categories Pork Side Quick & Easy Collard Greens Gourmet Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 4
Steps:
- Bring water with ham hock to a boil in an 8-quart pot, uncovered, skimming any froth, then reduce heat and simmer, covered, 1 hour.
- While hock simmers, discard coarse stems and center ribs from collards, then wash leaves and drain. Coarsely chop collards.
- Add collards and red pepper flakes to ham hock broth, then simmer, partially covered, stirring occasionally, until greens are very tender, about 45 minutes. Remove hock from cooking liquid and let stand until cool enough to handle, about 15 minutes. Discard skin and bones and coarsely chop meat. Stir meat and salt to taste into collards.
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.
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