Best Slow Cooked Collard Greens In Olive Oil Recipes

SLOW-COOKED COLLARD GREENS

Slow-Cooked Collard Greens image

Provided by Tyler Florence

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 large bunches collard greens
3 tablespoons olive oil
1 onion, sliced
2 garlic cloves, smashed
2 bay leaves
1 smoked ham hock
2 quarts chicken broth, warm
2 tablespoons cider vinegar
1 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Tear the leaves into large pieces.
Place a large pot over medium heat and add the olive oil. Add the onion, garlic, bay leaves, and ham hock. Cook until the onions are soft and starting to brown, about 8 to 10 minutes. Pack in the greens, pushing them down into the pot. Add the broth, vinegar, and sugar. 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. Taste the "pot liquor" (broth) and check the seasoning, add salt and pepper. Cover and let cook for 15 more minutes. Remove the bay leaves and serve.

SLOW COOKER COLLARD GREENS

Slow Cooker Collard Greens image

Got this from a coworker who made these for the office holiday potluck. Collard greens are cooked all day with ham shanks and pickled jalapeno. Yum!

Provided by TROMTEZ

Categories Side Dish Vegetables Greens

Time 8h30m

Yield 16

Number Of Ingredients 7

Ingredients

4 bunches collard greens - rinsed, trimmed and chopped
1 pound ham shanks
4 pickled jalapeno peppers, chopped
½ teaspoon baking soda
1 teaspoon olive oil
ground black pepper to taste
garlic powder to taste

Steps:

Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil.
As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.

Nutrition Facts : Calories 98.9 calories, Carbohydrate 4.2 g, Cholesterol 19.3 mg, Fat 6.6 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 2.1 g, Sodium 81.9 mg, Sugar 0.3 g

SLOW-COOKED COLLARD GREENS IN OLIVE OIL

Slow-Cooked Collard Greens in Olive Oil image

Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that's both simple and spectacular.

Provided by Claire Saffitz

Categories Bon Appétit Collard Greens Braise Vinegar Garlic Side Vegetarian Vegan Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup extra-virgin olive oil, plus more for drizzling
8 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
2 bunches collard greens, ribs and stems removed, leaves torn into 2" pieces
Kosher salt
1 tablespoon (or more) apple cider vinegar
Generous pinch of sugar

Steps:

Heat 1/2 cup oil in a large saucepan over medium. Cook garlic and red pepper flakes, stirring often, until garlic is golden, about 4 minutes.
Add collard greens to saucepan a handful at a time, stirring until each addition is wilted before adding the next. Season with salt and add 1 cup water. Bring to a simmer, then reduce heat so mixture is at a very gentle simmer. Cover and cook, occasionally removing lid to stir, until greens are tender and very dark green, 1-1 1/2 hours.
Let cool slightly, then stir vinegar and sugar into greens. Transfer to a serving bowl and drizzle with more oil and a splash more of vinegar if desired.