Author Topic: Dixie Collard Greens (Slow Cooker)  (Read 639 times)

Olga Drozd

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Dixie Collard Greens (Slow Cooker)
« on: January 08, 2018, 05:07:15 PM »

This recipe requires 6 cups of liquid.  This may sound like a lot, but in order for the collards to cook properly all of them must be in contact with the cooking liquid.  A combination of seasoned broth and water made these greens palatable, and a ham hock imparted characteristic smokiness.  Adding cider vinegar and hot pepper sauce brightened up the liquid.  Spoon a hefty amount of this liquid over your greens and sop it up with cornbread or biscuits.

1 onion, minced
6 garlic cloves, minced
1 Tablespoon vegetable oil
1/2 teaspoon red pepper flakes

2 pounds collard greens, stemmed, and leaves cut into 1-inch pieces
4 cups low sodium chicken broth
2 cups water
1 teaspoon salt
1 smoked ham hock, rinsed

2 Tablespoons cider vinegar, plus extra as needed
Salt and pepper to taste
Hot sauce

Microwave onion, garlic, oil, and red pepper flakes in a 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 11 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.)  Serves 6.

Preparing Greens: To prepare kale, Swiss chard, and collard greens, cut away the leafy green portion from either side of the stalk or stem using a chef's knife.  Stack several leaves on top of one another, and either slice the leaves crosswise or chop them into pieces.  Wash and dry the leaves after they are cut, using a salad spinner.