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Slow Cooked Collard Greens
Slow Cooked Collard Greens

Before you jump to Slow Cooked Collard Greens recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Healthy.

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By simply following a few of the suggestions above you will see that you will end up living a healthier life. The one thing that you need to actually avoid is all of the processed foods which you can easily buy in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to slow cooked collard greens recipe. To cook slow cooked collard greens you need 10 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Slow Cooked Collard Greens:
  1. Prepare 2 bags (or bunches) of cleaned and chopped Collards or Turnip or Mustard Greens (or any combination of greens listed above)
  2. Get 3 tablespoons olive oil
  3. You need 1 onion, sliced
  4. Get 2 garlic cloves, smashed
  5. You need 2 bay leaves
  6. Use 10 oz bacon, chopped
  7. You need 2 quarts chicken broth, warm
  8. Take 2 tablespoons cider vinegar
  9. Take 1 teaspoon sugar
  10. You need Kosher salt and freshly ground black pepper
Steps to make Slow Cooked Collard Greens:
  1. 2 BAGS OF CLEANED AND CHOPPED GREENS. (prefer Glory brand)
  2. Heat pot over medium heat and add bacon. Render fat from bacon at medium heat until bacon is crisp. Remove crisp bacon pieces onto a paper towel and set aside. Keep the bacon fat in the pot.
  3. Add the onion, garlic. Cook until the onions are soft and starting to brown, about 8 to 10 minutes.
  4. Add the broth (scraping any brown bits from bottom of pot), vinegar, and sugar. Pack in the greens, pushing them down into the pot.
  5. Add Bay leaves.
  6. Bring up to a boil turning the greens over occasionally with a wooden spoon as they wilt. Lower to a simmer, cover the pot, and let cook for 45 minutes.
  7. Taste the "pot likkor" (broth) and check the seasoning, add salt and pepper.
  8. Cover and let cook for 15 more minutes or until tender.
  9. Remove the bay leaves and serve.

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