Southern Style Crock Pot Greens Food

SLOW COOKER COLLARD GREENS

Steps:

• Add the collard greens to the slow cooker.
• Add the ham hocks or shanks on top of the greens.
• Add the cooked bacon, bacon drippings, brown sugar, chicken broth, apple cider vinegar, salt, pepper and red pepper flakes.
• Place the lid on the slow cooker.
• Cook on HIGH for 4 hours or LOW for 7-8 hours or until tender. Try to keep the lid on the entire cooking time or they won't tenderize.
• Remove the ham hocks or shanks and shred any meat you can find on them. Add the meat to the greens and stir.
• Serve with the broth (pot liquor) and your other favorite southern dishes.

SLOW-COOKER COLLARD GREENS WITH HAM HOCKS RECIPE

Steps:

• Combine all ingredients in a 6-quart oval slow cooker. Cover and cook on LOW 9 hours. Carefully remove ham hocks and all bits of bone before stirring greens after cooking. Cool ham hocks, and thoroughly remove all fat and bone; return meat to slow cooker. Stir into greens, and serve.

SOUTHERN-STYLE CROCK POT GREENS

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.

SOUTHERN STYLE COLLARD GREENS

Steps:

• Combine onions, ham hocks, and garlic in a stockpot; add chicken broth. Cook mixture over medium heat until meat is falling off the bone, about 2 hours.
• Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.

SOUTHERN STYLE GREENS

Steps:

• Spray the bottom of your largest stock or soup pot with non-stick spray and brown the ham hocks for a few minutes over med-high heat.
• Add the water to pot and scrape up any brown bits - but leave them in the pot for flavor.
• Add the diced turnips.
• Wash the greens to remove any dirt or sand and chop coarsely (removing large or tough stems.).
• Add greens to your pot - you can do this as you chop them and turn heat to medium-low. Stir the greens occasionally and add more water as neccesary.
• Season to taste with your greens seasoning mix. Appx. 1-3 tablespoons per pound of fresh greens.
• Let simmer, covered, for at least one hour - the longer, the better. Greens should be completely wilted and any stems should be very tender.
• Remove ham hocks from pot, let cool for a few minutes and then remove fat and bone.
• Chop the meat into small bits and add back to the pot.
• Adjust seasonings to taste.
• Serve with hot pepper vinegar to splash over the top.
• ***if a ready-made greens seasoning is not available - try using salt, pepper, garlic powder, dehydrated onions, paprika, etc. - or your favorite seasoning blend.
• ***this can also be a vegetarian dish - just leave out the ham hocks - but you might want to add a bit of "Liquid Smoke" to get that smoky flavor.

PERFECT SOUTHERN GREENS (KALE, BEET, COLLARD GREENS, MUSTARD)

Steps:

• Tear greens into large pieces and discard the thick vein. Add greens to a pot of boiling salted water (I use kosher salt). Let boil for about 6 minutes. Drain and Rinse.
• While the greens are boiling, preheat a heavy skillet with olive oil, add onion and garlic; sauté until onions are lightly brown, add minced jalapeno peppers and cook for an additional minute or two.
• Put the sautéed onions in the slow-cooker then add the drained greens, ham, bacon, crushed red pepper and water.
• Cook on high for 4 hours or until greens are tender.
• Serve with balsamic vinegar, optional.

CROCK POT GREENS AND CHICKEN

Steps:

• Spray a 4 quart slow cooker crock with vegetable spray.
• Fill with greens that have been washed, destemmed and coarsely chopped or torn,
• Cut chicken breast halves in large pieces and lay on top of the greens.
• Add vinegar, water and seasonings.
• Cook on low for 5 to 6 hours or until chicken is 170F internally and greens are tender.