Love this recipe!!! I have done it with collards and with kale and both were great!! I use 1/2 water and 1/2 chicken broth, a little garlic powder, a diced potato and diced small onion and a diced ham steak~~~Up here (north), smoked ham hocks or smoked turkey are just about as expensive as steak!! It always comes out great, and I LOVE the convenience of being able to do it in the crockpot!! Thank you!!
This was delicious. I added 1/2 tsp red pepper flakes for an extra zing.
We got our greens though our Bountiful Baskets co-op. Having never cooked collard greens before, I went straight to my comfort zone: my crock pot. We loved this recipe! The only thing I did different was add an extra ham hock. Easy to make and the flavor was wonderful. My wife loved the vinegar and I went for the Siracha. As noted in other comments, the meat from the hock didn't go far. I may add some diced ham in the future. Also, I ended up with a lot of extra broth. You better believe I ladled it out, froze it, and used it in a chili verde recipe soon after. I'm a broth enthusiast, so I loved re purposing the flavor of this dish (dubbed "green pork broth") for another use.
Great recipe and simple to use. I did add red pepper flakes. I like the bacon for extra flavor, although the collard greens were home grown by a local farmer in Miami, Florida. They are delicious!
Very easy and tasty! I used Kale, but I'm sure you could use any greens or combination of greens you like. I added a little garlic powder, a large pinch of sugar and chopped onion. Served with cornbread.
This was amazing! I used to get collards when I lived down south, but haven't had decent ones up north in about 15 years. Served this with homemade pulled pork and corn bread. I can't wait to make this again
Absolutely excellent. Best greens I have ever had. And the Pot Liquour. We drank it out of a cup it was so good. Will use this recipe again.
very good and healthy
This tasted great, BUT I had to cook it way longer than specified. Very well could've been my bad though. I used an entire bunch of collards (that may be more than 8 cups) and it took 6 hours to cook on high. I also found though that 4 cups of water seemed like too much. Am I supposed to drain the water once it's done cooking or not because there was probably 2 cups leftover?