HOW TO COOK COLLARD GREENS IN A CROCK POT RECIPES

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SOUTHERN-STYLE CROCK POT GREENS RECIPE - SOUTHERN.FOO…



Southern-Style Crock Pot Greens Recipe - Southern.Foo… image

Make and share this Southern-Style Crock Pot Greens recipe from Food.com.

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield 3-4 serving(s)

Number Of Ingredients 11

1 bunch fresh collard greens
1 bunch fresh turnip greens
1 smoked turkey wings
1 onion, sliced
3 -4 garlic cloves, sliced
2 tablespoons vinegar
1 teaspoon brown Sugar Twin
1/2 teaspoon red pepper flakes
salt
pepper
1/4 cup water

Steps:

  • Wash greens and cut out thick stems. Stack greens in a pile, then roll up like a cigar, and then slice. Place sliced greens into crockpot with remaining ingredients. Cover and cook on low for 6 hours or on high for 3 hours or until greens are tender.

Nutrition Facts : Calories 240.1, FatContent 11.3, SaturatedFatContent 2.9, CholesterolContent 59.7, SodiumContent 79.6, CarbohydrateContent 14.2, FiberContent 6, SugarContent 2.4, ProteinContent 21.8

SAUTEED COLLARD GREENS RECIPE - FOOD.COM



Sauteed Collard Greens Recipe - Food.com image

Feel free to substitute turnip greens. This recipe has been posted to accompany my Recipe #373109 and Recipe #373203...they complement each other so well! But this recipe is a nice alternative to the traditional southern cooked collard greens loaded with bacon fat. If you like your greens more tender, you'll need to increase the cooking time and add more stock. Cook according to your taste!

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 2 serving(s)

Number Of Ingredients 7

24 ounces fresh collard greens, coarsely chopped (feel free to substitute turnip greens)
2 tablespoons butter
1/2 cup onion, finely diced
crushed red pepper flakes, season to your taste
1/2 cup chicken stock, homemade is best
kosher salt
black pepper, freshly cracked

Steps:

  • Wash greens thoroughly, making sure all dirt and grit have been removed.
  • In a large saucepan, place collards in hot water for 3 minutes, remove and drain.
  • In a large skillet, melt butter, then add onions and crushed red pepper flakes, saute.
  • Once onions are tender, add collard greens and chicken stock to the pan.
  • Cook on high heat, stirring occasionally for 5 to 7 minutes. Test a piece of the greens -- if you want yours more tender, cook longer, adding more stock or water to keep them from burning. Season with salt and pepper to taste.

Nutrition Facts : Calories 228.6, FatContent 13.5, SaturatedFatContent 7.7, CholesterolContent 32.3, SodiumContent 243.7, CarbohydrateContent 22.7, FiberContent 10.3, SugarContent 4, ProteinContent 9.3

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