Does anyone have a good recipe for collard greens that are cooked in a slow cooker?!
Slow-cooked collard greens
Cooking collards slowly is the traditional approach in the South, producing tender greens and the bonus of pot likker, the pale green pork-flavored broth left in the pot after the collards are served up. Many people sip a small cup of the pot likker as a cure for the common cold, while others dunk their corn muffins in it.
Active time: 15 min Start to finish: 2 hr
Servings: Makes 12 servings.
4 qt water
1 smoked ham hock (3/4 lb), rinsed
4 lb collard greens (preferably small)
1/2 teaspoon dried hot red pepper flakes
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.
Note:
Collards can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered.
Answers: My own Recipe
Slow-cooked collard greens
Cooking collards slowly is the traditional approach in the South, producing tender greens and the bonus of pot likker, the pale green pork-flavored broth left in the pot after the collards are served up. Many people sip a small cup of the pot likker as a cure for the common cold, while others dunk their corn muffins in it.
Active time: 15 min Start to finish: 2 hr
Servings: Makes 12 servings.
4 qt water
1 smoked ham hock (3/4 lb), rinsed
4 lb collard greens (preferably small)
1/2 teaspoon dried hot red pepper flakes
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.
Note:
Collards can be cooked 1 day ahead and cooled completely, uncovered, then chilled, covered.
i just got through cooking some today....are u planning on leaving home is that why you want to cook them in a slow cooker???cause the best results come from u cooking them in a regular ol pot....wash them really well...i think the ones u have to cut yourself is the best ...but u can try the ones in a bag....get your water started get u some smoked neckbones,smoked ham hocks or if u dont like pork get u some smoked turkey wings....get your water started put u 1/4 cup of vinegar if u use the pork...then place your meat in the pot...broil about 30 mins...then place your greens in the pot dont forget make sure they are washed good...cook them for about 45mins med heat around 6-7 on your temp dial...some stoves med heat...and taste to your own risk...the greens should be dark in color ok.....not to soft...mussy greens is nasty....anyway the reason why i didnt suggest the slow cooker because the slow tends to over cook things when u leave them in there ok....if u try the slow cooker and have to leave home or whatever put them on med ok......good luck and of course u are going to season them with salt and pepper not hot pepper flakes that takes away from the greens...and dant drain the juices from the meat...u want your greens to have flavor in them honey............ i have a husband and daughter that i cook for so i know how to cook greens right....and being from the south doesn't mean we are the only one's who can cook greens...even though i live in ga...... and i can tell u how to cook u some cornbread on the stove to go with those greens.....lol
I have never heard of cooking greens in a slow cooker. Like the first poster said, your best bet would be to buy fresh greens and wash and cut them yourself. Use salt pork, smoked turkey parts, neckbones or ham shanks to give the greens flavor. Boil the meat until tender and then add the greens. I also add some fresh sliced jalapeno to the greens to give them a kick. I had seasoning salt and onion powder and let them cook. You'll have to let the collard greens cook for a while because they are thicker and coarser.
First, I remove the stems from the collards and then wash in salt water.
Next, I make the liquid from beef stock and olive oil (more healthy than fatty meat) I use about a pint of beef stock and 3 tablespoons of olive oil. You can add some fresh garlic (if you like garlic)
Instead of using a slow cooker, just use a large pot. It doesn't take that long to make it. I guess you could but it's not necessary.
Bring that to a boil and then add the greens until these are reduced and a dark green. Don't overcook it :-) Should be done in less than 30 minutes