I have not always been a fan of greens. Recently I have lived on the wild side tasting greens from several restaurants and I have found that I love them. In fact I can’t get enough of them, but a little scared to try my hand at making them at home. I was excited to see this no-fail recipe in the November issue of Southern Living. I had to try it and it is a big winner!
Oh my gosh! What flavor this dish has and its so easy to put together. Who in their right mind would want to spend hours washing greens? There’s no washing greens for hours because the recipe uses packaged prewashed greens. Its got a kick from the red pepper, sweetness from brown sugar and sour from apple cider vinegar. I used a soup bone from Honey Baked Ham which adds even more flavor. You will love it!! Get out your slow cooker and go for it. Winner!
This is EASY !! And after having some really good greens I could not wait to try the recipe in the November issue of Southern Living. It’s about as easy as they come and there”s really is no way to mess it up. They definitely have a kick. If you don’t care for the heat then by all means reduce the amount of red pepper flakes. Prepare yourself a cast iron skillet of your favorite cornbread and enjoy the greens and the pot likker!!!
Slow-Cooker Collard Greens with Ham changed slightly from Southern Living
- Honey Baked Ham bone or 2 smoked ham hocks (1 1⁄4 lb. total)
- 2 (14-oz.) cans chicken broth
- 2 (1-lb.) pkg. prewashed chopped fresh collard greens
- 1/2 cup chopped sweet onion (from 1 onion)
- 1 tablespoon light brown sugar
- 2 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 1 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- Place the Honey Baked Ham bone in the slow cooker.
- Remove large stems from collard greens if they are present. I found some bags to have a few and others to have a lot more.
- Place both bags of greens in the slow-cooker. I used a 6-qt cooker and thought it was too small but the greens cook down. Just keep packing them in!
- Place the chopped onion on top of the greens.
- In a small bowl mix together broth, brown sugar, vinegar, kosher salt, crushed red pepper, and black pepper..
- Pour over the greens.
- Cook on low for 9 hours. About halfway through the cooking time I stirred the greens.
- Carefully remove the ham bone from the greens. Remove meat from the bone.
- Stir meat into the greens.
- These can be cooked and frozen it bags ahead of time.