Recipe by Sue Lau
I like to have this with barbecue, cornbread, and sweet potato casserole. Using the crockpot keeps the house cool in the summer, when I do most of my grilling, but this recipe is good anytime.
Top Review by FinallyGrowingUp
This was pretty good, and I appreciate a different way to make collard greens, but it was a little too chewy and a bit bitter for my preferences. However, I did omit the bacon and (knowing myself) I think I probably at least tripled the garlic, so I did not completely follow the recipe which I probably should have!
- 2 slices bacon
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (15 1/2 ounce) can diced tomatoes, undrained
- 2 lbs collard greens, rinsed,tough ribs and stems removed,torn into thin strips
- hot pepper sauce (I use Tabasco) (optional)
- red wine vinegar (optional)
Directions See How It's Made
- Cook bacon until crisp; drain and crumble.
- In 1 tbsp of bacon drippings, cook onion until tender.
- Add garlic, salt, pepper, and diced tomatoes, stirring to mix.
- Place greens and tomato mixture in crockpot and mix well.
- Cover and cook on low for 6 hours or on high for 3 hours or until greens are tender.
- Serve greens with Tabasco or vinegar, if desired.