*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
this was a great recipe..but i made so many changes that it evolved into a recipe of my own creation. first i omitted step 1 and the baking soda. next, i put in smoked turkey necks and seasoning(old bay and tony chacherre's creole seasoning) and the greens at the same time. next i piled on the greens(i conbined collard and mustard)!! i let them cook down for an hour and then put in the extra greens that didn't fit at first. i stirred every hour or so and added seasoning to taste. i cooked for 5hrs the night before and then 3hrs the day of thanksgiving, by doing that the seasonings had asorbed really well and the greens were tender and flavorful!! hope this helps a little.
For those of us who love greens year-round the slow cooker is the perfect stove-top antidote during A/C season. These simple ingredients produced a complex layered taste: spicy savory smoky. (I've used fresh garlic and jalapenos) A for ease of preparation and taste.
Kimmy is the one with the right idea for these greens. WOW! These are the best greens I've made! Replacing the ham with smoked neck bones 2 different seasonings & adding as you go is the way. I used crushed red pepper instead of j-peppers..delicious. Making it again tonight.
I used this recipe for the slow cooker method and I used the Kickin' Greens for the actual recipe. I used bacon grease vs. olive oil and sauted the onion and garlic then added two pounds of collard greens. I used a dandoodle (VA/NC seasoned meat) water not chicken broth and red pepper flakes. After 45 minutes on the stove the greens were bitter so I added 1T. brown sugar and 1 T. apple cider vinegar. I transferred the greens to a slow cooker and let it sit in the fridge overnight with the dandoodle which provides the seasonings. I cooked the greens on low for 4-6 hours and kept adding brown sugar to eliminate the bitterness. Overall I probably added 1/4 c. brown sugar and 2 T. apple cider vinegar for the 2lbs. of fresh collard greens. My BIL uses honey vs. brown sugar. Definitely a keeper! Delicious and this slow cooker method does not make the greens turn to mush but I prefer the fresh onions and garlic of the kickin' collard green recipe.
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