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Slow Cooked Collard Greens
Slow Cooked Collard Greens

Before you jump to Slow Cooked Collard Greens recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to slow cooked collard greens recipe. To cook slow cooked collard greens you need 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to prepare Slow Cooked Collard Greens:
  1. Use 2 bags (or bunches) of cleaned and chopped Collards or Turnip or Mustard Greens (or any combination of greens listed above)
  2. You need 3 tablespoons olive oil
  3. You need 1 onion, sliced
  4. Take 2 garlic cloves, smashed
  5. Prepare 2 bay leaves
  6. Get 10 oz bacon, chopped
  7. Prepare 2 quarts chicken broth, warm
  8. You need 2 tablespoons cider vinegar
  9. Take 1 teaspoon sugar
  10. Take Kosher salt and freshly ground black pepper
Instructions to make Slow Cooked Collard Greens:
  1. 2 BAGS OF CLEANED AND CHOPPED GREENS. (prefer Glory brand)
  2. Heat pot over medium heat and add bacon. Render fat from bacon at medium heat until bacon is crisp. Remove crisp bacon pieces onto a paper towel and set aside. Keep the bacon fat in the pot.
  3. Add the onion, garlic. Cook until the onions are soft and starting to brown, about 8 to 10 minutes.
  4. Add the broth (scraping any brown bits from bottom of pot), vinegar, and sugar. Pack in the greens, pushing them down into the pot.
  5. Add Bay leaves.
  6. Bring up to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes.
  7. Taste the "pot likkor" (broth) and check the seasoning, add salt and pepper.
  8. Cover and let cook for 15 more minutes or until tender.
  9. Remove the bay leaves and serve.

Today I'm sharing my slow cooker vegan collard greens recipe that's quickly become one of the most popular recipes here on the blog. These healthy meatless collard greens are gluten free, dairy free (no butter), and suitable both for vegan and vegetarian diets. To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. I like to think the slow cooker was invented by a Southern home cook. Collards can sit in there for hours on end, breaking down as they should, the liquid turning into pot likker, the residual elixir of greens cookery that is like culinary platinum in the South.

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