Crockpot Collard Greens in Tomato Sauce
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Ingredients
| 2 slices | bacon | | 2 | onions, finely chopped | | 2 cloves | garlic, minced | | 1 tsp. | salt | | 1/2 tsp. | cracked black peppercorns | | 2 cups | tomatoes, coarsely chopped, including juice | | 2 lbs. | fresh collard greens, tough stems removed and chopped into 2 inch lengths (see tips) | | Hot pepper sauce, optional | | Red wine vinegar, optional |
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Instructions
In skillet, cook bacon over medium heat, until crisp. Drain on paper towel and crumble. Set aside. Drain all but 1 Tbsp. fat from pan and reduced heat to medium.
Add onions to pan and cook, stirring, until softened. Add garlic, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes and bring to a boil.
Place greens in slow cooker stoneware. Add tomato mixture and stir to combine. Cover and cook on low for 6 hours or on high for 3 hours, until greens are tender. Serve with hot pepper sauce or a splash of vinegar, if desired. Top with crisp bacon. Serves 6 to 8.
TIPS: You’ll need 2 bunches of greens for this recipe.
Collards require a thorough washing before being cooked. Soak the trimmed greens in several changes of tepid water, agitating to remove grit. Then rinse thoroughly, in a colander, under cold running water.
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Author's Comments
Collards greens, which are popular in the South, are a particularly tasty member of the kale family. Unlike most vegetables, they are very tolerant of long, slow cooking. Serve with hot cornbread to soak up the tasty sauce.
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