olga_d_ont
Well-known member
CROCKPOT COLLARD GREENS IN TOMATO SAUCE
Collards greens, which are popular in the South, are a particularly tasty member of the kale family. Unlike most vegetables, they are very tolerant of long, slow cooking. Serve with hot cornbread to soak up the tasty sauce.
2 slices bacon
2 onions, finely chopped
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. cracked black peppercorns
2 cups tomatoes, coarsely chopped, including juice
2 lbs. fresh collard greens, tough stems removed and chopped into 2 inch lengths (see tip)
Hot pepper sauce, optional
Red wine vinegar, optional
In skillet, cook bacon over medium heat, until crisp. Drain on paper towel and crumble. Set aside. Drain all but 1 Tbsp. fat from pan and reduced heat to medium.
Add onions to pan and cook, stirring, until softened. Add garlic, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes and bring to a boil.
Place greens in slow cooker stoneware. Add tomato mixture and stir to combine. Cover and cook on low for 6 hours or on high for 3 hours, until greens are tender. Serve with hot pepper sauce or a splash of vinegar, if desired. Top with crisp bacon. Serves 6 to 8.
TIPS: You’ll need 2 bunches of greens for this recipe.
Collards require a thorough washing before being cooked. Soak the trimmed greens in several changes of tepid water, agitating to remove grit. Then rinse thoroughly, in a colander, under cold running water.
Delicious & Dependable Slow Cooker Recipes
Collards greens, which are popular in the South, are a particularly tasty member of the kale family. Unlike most vegetables, they are very tolerant of long, slow cooking. Serve with hot cornbread to soak up the tasty sauce.
2 slices bacon
2 onions, finely chopped
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. cracked black peppercorns
2 cups tomatoes, coarsely chopped, including juice
2 lbs. fresh collard greens, tough stems removed and chopped into 2 inch lengths (see tip)
Hot pepper sauce, optional
Red wine vinegar, optional
In skillet, cook bacon over medium heat, until crisp. Drain on paper towel and crumble. Set aside. Drain all but 1 Tbsp. fat from pan and reduced heat to medium.
Add onions to pan and cook, stirring, until softened. Add garlic, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes and bring to a boil.
Place greens in slow cooker stoneware. Add tomato mixture and stir to combine. Cover and cook on low for 6 hours or on high for 3 hours, until greens are tender. Serve with hot pepper sauce or a splash of vinegar, if desired. Top with crisp bacon. Serves 6 to 8.
TIPS: You’ll need 2 bunches of greens for this recipe.
Collards require a thorough washing before being cooked. Soak the trimmed greens in several changes of tepid water, agitating to remove grit. Then rinse thoroughly, in a colander, under cold running water.
Delicious & Dependable Slow Cooker Recipes