Fresh collards from the garden. Sure, store bought works, but they really don’t have the same taste.
And, the biggest crock pot I have been able to find.
I will share the link to the recipe. Giving credit where credit is do. I often deviate from the recipe though. And every time it turns out delicious.
12 hickory-smoked bacon slices, finely chopped
- 2 medium-size sweet onions, finely chopped
- 3/4 pound smoked ham, chopped
- 6 garlic cloves, finely chopped
- 3 (32-oz.) containers chicken broth
- 3 (1-lb.) packages fresh collard greens, washed and trimmed
- 1/3 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 teaspoon pepper
Cook bacon in a 10-qt. stockpot over medium heat 10 to 12 minutes or until almost crisp. Add onion, and sauté 8 minutes; add ham and garlic, and sauté 1 minute. Stir in broth and remaining ingredients. Cook 2 hours or to desired degree of tenderness.
Trimming Stems from Collards
Now, the basics of this recipe work well for us. But, I use garden fresh collards. I also fry the bacon to a crisp, dump the oil except for about a 1/4 cup. Then I saute the onions with garlic, butter, and what’s left of the bacon grease after emptying the pan. BUT I have also started the collards, cooked the bacon and thrown the bacon right in, didn’t saute the onions and the collards turned out just fine.
I typically use the crock pot for this. And it takes about 3 or 4 hours on low.
But I am the type who doesn’t want to be chained to the kitchen watching collards just right. It can happen and it will. It will happen sometimes after a few hours.
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