Are collards a part of your diet? If they are, you’re eating uber healthy! You should make Collard Greens in a Slow Cooker. Did you know …
- collard greens are rich in fiber & vitamin C
- and many other potent anti-cancer nutrients.
In the Southern United States, collards are a staple in our diet year ’round. But I have to admit – as a child, I hated greens – anything green. Thankfully my tastes have changed!
Collards are always eaten traditionally on New Year’s Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year (the leaves resemble folding money). Cornbread is used to soak up the “pot liquor”, a nutrient-rich collard broth. Typical seasonings when cooking collards are usually smoked and salted meats (ham hocks, etc.), diced onions, vinegar, salt, and black, white, or crushed red pepper. The recipe below (from Slow Cooker Revolution p. 250) is ‘spot on’ for ingredients & seasonings – a perfect balance for great slow cooked collard greens. Collards always require long cooking, so they’re a perfect fit for Crock-Pots. Get healthy & eat more greens!
- First, microwave onion, garlic, oil, and red pepper flakes in bowl, stirring occasionally until onion is softened, about 5 minutes; transfer to slow cooker.
- Stir collard greens, broth, water, and 1 teaspoon salt into slow cooker. Nestle ham hock into slow cooker. Cover and cook until collard greens are tender, 9 to 1I hours on LOW or 5 to 7 on HIGH.
- Transfer ham hock to cutting board, let cool slightly, then shred into bite-size pieces, discarding skin, bones, and excess fat. Stir shredded ham and vinegar into slow cooker. Season with salt, pepper, additional vinegar, and hot sauce to taste. (This dish can be held on warm setting for 1 to 2 hours before serving.)