Slow Cooked Collard Greens
I feel there is nothing like some good southern collards,. I love to eat them as a meal with cornbread, or as a side with ham or oxtails. This recipe is easy to make and smells so wonderful in the slow cooker.
- 2 pounds of collards cleaned
- 1/4 bell pepper diced
- 1 onion diced
- 1 smoked turkey leg
- 3 Tablespoons of garlic powder
- 3 Tablespoons of onion powder
- 1 Tablespoon of sugar optional
- 1 Tablespoon of crushed red pepper
- 2 Tablespoons of Kosher Salt salt of your choice
- 1 teaspoon of liquid smoke
- 2 Cups of water or chicken broth
- 1 Bay leaf
- Directions to sauté you collard greens:
- Get out you favorite oil, I use olive oil, and use a tablespoon of oil. Get the pan hot
- Add a BIG HANDFUL of collards, turn down the pan to medium high and stir. They will start to shrink and change color quick. Cook for 7-10 minutes.
- As the collards cook down put them in the slow cooker, and repeat process until all the collards have been cooked down.
- Directions for slow cooking collard greens:
- Turn your slow cooker to LOW.
- Add the smoked turkey wing, diced onions, and peppers to the slow cooker.
- If you sauteed the greens add them on top of these items. If you are slow cooking fresh, just add the collards.
- Add your water or chicken broth. I like for my water to be barely visible from the top of the greens. Tge greens will continue to shrink so more juice will be made.
- Add seasonings last. Make sure to remember where you added your bay leaf.
- Remove the bay leaf before eating.
I sauté my collards before I put them in the slow cooker for 10 minutes, in sections. Collard greens are giant leafy vegetables, but when they cook, they shrink. I prefer to start the process and get this going, so my greens can all fit in the slow cooker.
Tried this recipe?Let us know how it was!