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Collard Greens
Collard Greens
"Collard greens can be purchased year-round, but it's common knowledge that they are tastier during the colder months of January through April. Nearly 2,000 years ago, these greens were being grown by the ancient Greeks and Romans. Today, they are enjoyed all over the world and known for their cancer prevention, detox support, anti-inflammatory properties, heart health, and digestive support. Collard greens are relative to broccoli, Brussels sprouts, cabbage, and kale. Like all other vegetables, they are best when in-season, but you can get a great dish when you pick the best. The leaves should get most of your attention. Make sure the leaves easily pull away from the stem. They'll need to easily tear for cooking. The fresh greens can be stored, uncleaned, in your refrigerator for 3 to 5 days when kept in a plastic bag. "
Yields4 Servings
Preparation Time20 min
Cooking Time8 hr
Cooking MethodSlow Cooker
Ingredients
- 2 large bunches of collard greens
- 2 bunches of mustard greens
- 1 smoked turkey leg (cut into pieces), or ham hock
- 1 package bacon, cooked and chopped into pieces (optional)
- 3 cups chicken broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons brown sugar
- 1 dash soy sauce
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon peppercorns
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Washing the greens is the most important part of this recipe. Using cool water, scrub the greens until no grit remains in the bottom of your sink. You may have to rise and repeat several times. I promise that this extra work is worth the effort. This enables the leaves to absorb all of your flavors from the ham hock, bacon, and broth.
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After washing the greens well, remove the ribs and stems from collards (discard them). Tear or cut the greens into smaller pieces.
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If you are adding bacon, cook an entire 12 oz. pack. Cut/tear into small pieces.
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Add the greens, broth, ham hock, apple cider vinegar, brown sugar, soy sauce, crushed red pepper flakes, and peppercorns to the slow cooker and stir well.
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Set your slow cooker to cook on low 8-10 hours or until tender, or on high for 4-6. I prefer low as I feel like the flavors are more deeply-absorbed.
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If you used a cut up turkey leg, your greens are ready now and you can add the meat.
