Traditionally, collard greens are thought about the most as a New Year’s Day side dish, but here in the south, it could easily be its own food group. I grew up on the leafy, deep green, iron-packed vegetable and I will tell ya, it’s all about slow and steady in the cooking process. As I have stated before, I am a Crock Pot believer, and these collard greens are the perfect food for the slower cooker. If you have tried them in the past and you feel they are a no-go, give them one more try – with the slow cooker and with this recipe. I promise they won’t disappoint.
Crock Pot Braised Collard Greens
6 hickory-smoked bacon slices, finely chopped (fat reserved)
1 medium-size sweet onion, finely chopped
3 garlic cloves, finely chopped
1 (32-oz.) container chicken broth
1 can of whole San Marzano tomatoes
2 (1-lb.) packages fresh collard greens, washed and trimmed
1/3 cup apple cider vinegar
3 tablespoon maple syrup
1 teaspoon salt
3/4 teaspoon pepper
A dash of red pepper flakes (optional)
Chop your bacon and onion into small bite size pieces and cook over medium heat until onions are translucent and bacon is almost done. Add at the end your garlic cloves. Do not drain.
Place your washed and trimmed collard greens, stock, apple cider vinegar, maple syrup, tomatoes, salt, and pepper to your Crock Pot. Toss in bacon mixture. Cook 3 hours on low, stirring occasionally to achieve the desired degree of tenderness.
Suggestion: Serve with a side of good southern cornbread and a tad more hot sauce.