Hi, I’m Kate. Today, we’re going to prepare slow cooked collard greens recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Slow Cooked Collard Greens Recipe

Slow Cooked Collard Greens is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Slow Cooked Collard Greens is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook slow cooked collard greens using 10 ingredients and 9 steps. Here is how you can achieve 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. Take 3 tablespoons olive oil
3. Prepare 1 onion, sliced
4. Get 2 garlic cloves, smashed
5. Get 2 bay leaves
6. Prepare 10 oz , chopped
7. Prepare 2 quarts chicken broth, warm
8. Get 2 tablespoons cider vinegar
9. Make ready 1 teaspoon sugar
10. Make ready 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 . Render fat from at medium heat until is crisp. Remove crisp pieces onto a paper towel and set aside. Keep the 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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