8 oz Collard greens; (actual
-weight minus veins)
2 tb Baco's (optional); could
-use diced ham, bacon bits,
-or ham hock
1/4 ts Kosher salt
1/4 ts Ground black pepper
1/8 ts Red pepper flakes
1/2 ts Hot pepper sauce
1 tb Butter or bacon fat;
-omit if using ham hock
1 pn Brown sugar
1 tb Cider vinegar
3 c Water
1 pn Brown sugar
Wash collard greens. Remove center vein and then roll leaves up
like a cigar. Slice thinly and toss into crockpot with out
bothering to unroll any clumps.
If using ham hock, place in crockpot then add greens.
Place remaining ingredients into crockpot and stir.
Cover crockpot and cook on high for 3 - 4 hours until greens are
tender. Stir occasionally. Check to make sure liquid does not
evaporate.
Tested this recipe in 3 quart crockpot - worked just fine. Greens
were tender in three hours.
Check every hour to see that water level is still okay.
Would cut in half to get just servings for two. When weighing
greens at store allow for heavy vein to be tossed away. If making
half of recipe might use 1-1/2 quart crockpot.
Variation of recipe from CD Kitchen.com/recipies
Tested 1/10. Will do again. Increase or decrease collard greens
depending on your needs. Will have to experiment to see if larger
amounts of greens in larger crockpot will take longer or not.
