Ingredients with Measurements:
- 2 pounds collard greens, washed and chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 smoked ham hock or 4 slices of bacon
- 4 cups chicken broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- Salt and black pepper to taste
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a skillet, cook the bacon or ham hock until crispy. Remove and set aside.
2. In the same skillet, sauté the onion and garlic until softened.
3. Add the sautéed onion and garlic to the slow cooker.
4. Add the collard greens, chicken broth, apple cider vinegar, smoked paprika, red pepper flakes, salt, and black pepper to the slow cooker.
5. Stir everything together until well combined.
6. Place the cooked bacon or ham hock on top of the collard greens.
7. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
8. Once the collard greens are tender, remove the ham hock or bacon and discard.
9. Serve the collard greens hot with your favorite main dish.
Time:
Preparation time: 20 minutes
Cooking time: 6-8 hours on low or 3-4 hours on high
5. Temperature:
Low or high setting on the slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 18g
Protein: 8g
Fiber: 7g
Substitutions for ingredients:
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- You can use turkey bacon instead of regular bacon.
- You can use smoked turkey leg instead of ham hock.
Variations:
- Add diced tomatoes for a tangy flavor.
- Add chopped jalapeños for a spicy kick.
- Add a can of black-eyed peas for a heartier dish.
Tips and tricks:
- Make sure to wash the collard greens thoroughly to remove any dirt or debris.
- If you prefer your collard greens less bitter, blanch them in boiling water for a few minutes before adding them to the slow cooker.
- You can also add a teaspoon of sugar to balance out the bitterness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the collard greens in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the collard greens in a large bowl or on a platter.
Garnishes:
Garnish with chopped scallions or parsley.
Pairings:
Serve the collard greens with cornbread, fried chicken, or barbecue ribs.
Suggested side dishes:
Serve with mac and cheese, mashed potatoes, or sweet potato casserole.
Troubleshooting advice:
- If the collard greens are too watery, remove the lid and let them cook for an additional 30 minutes to evaporate some of the liquid.
- If the collard greens are too dry, add more chicken broth or water.
Food safety advice:
Make sure to cook the collard greens until they are tender and reach an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Collard greens are a staple in Southern cuisine and have been enjoyed for centuries.
Flavor profiles:
Collard greens have a slightly bitter and earthy flavor that pairs well with smoky and savory ingredients.
Serving suggestions:
Serve the collard greens family-style in a large bowl or on a platter.
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