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I like to have this with barbecue, cornbread, and sweet potato casserole. Using the crockpot keeps the house cool in the summer, when I do most of my grilling, but this recipe is good anytime.
- Cook bacon until crisp; drain and crumble.
- In 1 tbsp of bacon drippings, cook onion until tender.
- Add garlic, salt, pepper, and diced tomatoes, stirring to mix.
- Place greens and tomato mixture in crockpot and mix well.
- Cover and cook on low for 6 hours or on high for 3 hours or until greens are tender.
- Serve greens with Tabasco or vinegar, if desired.
This was pretty good, and I appreciate a different way to make collard greens, but it was a little too chewy and a bit bitter for my preferences. However, I did omit the bacon and (knowing myself) I think I probably at least tripled the garlic, so I did not completely follow the recipe which I probably should have!
All I can say is yumm, yumm, yumm. This recipe turned out way better than I had expected. I left out the bacon and fat, and cooked the veggies in some veggie stock. The collards work so well in the crockpot. Added the optional hot pepper sauce and vinegar at the end- perfect. Thanks for posting this recipe. It's a keeper!
Marvelous way to eat healthfully and keep the kitchen cool. I used a meaty ham bone rather than bacon, diced tomatoes with green chiles and turnip greens. The tomatoes were not overbearing. Everything melded together into a fragrant stew that will definitely be repeated.