Crock Pot Collard Greens and Ham

From: Cincichic

On Jan 15, 2008

This was delicious. I added 1/2 tsp red pepper flakes for an extra zing.

From: Dans La Lune

On Sep 11, 2007

Wow! Great recipe! I skipped the meat because I didn't have any in the house, and skipped the onion for dietary reasons. I did add a little bit of hickory smoke powder for the bacon flavor. I sprinkled in a little olive oil right before cooking. I cooked on low for about 5 hours and on high for another hour. The texture was perfect... that melt in your mouth feeling. I added a little red wine vinegar and Tabasco upon serving. Hubby wasn't crazy about them (this was his first greens experience) but he ate them anyway. Will make again!! Thanks!

From: sugarpea

On Jan 24, 2005

Great no-fuss way to cook collard greens to perfection. I skipped the ham hock and salt, cooked the greens on high for 2 hours and then left it to simmer on low for another 4-5 hours. I recommend you wait until just before serving to add any extra salt as the ham and/or bacon may supply all the salt needed. Delicious, Sue.

From: acerast

On Oct 18, 2005

Great recipe! I used a combination of mustard and turnip greens that I bought at a roadside stand. The flavor and texture were great, as was the "pot likker" with cornbread. Now that I can cook greens in a crockpot, we'll be eating them more often! Thanks!!