By NcMysteryShopper on April 07, 2006
Photo by NcMysteryShopper
Photo by NcMysteryShopper
"This recipe yields the best tasting greens I have ever eaten! I have yet to have a batch of bitter greens when cooked this way. This recipe has the potential to change the minds of green-haters and may even bring about a cute southern accent. Blanching the greens before adding to the slow cooker helps remove the natural bitterness. I usually make it with kale and beet greens but other greens work as well. The greens pair well with pilsner or an off-dry riesling, especially if you use the balsamic vinegar."
Serving Size: 1 (263 g)
Servings Per Recipe: 4
"NcMystery; This is the way my family has been doing it since I was in three corner pants.(I'll be 80 in April). THE ONLY difference is that I cook the bacon and add the onions etc. to the bacon fat. Just an added flavor to relish. Where I come from pork rules and the only thing we never used was the oink. Simply because we couldn't catch it. Cap'n Jack"
"Yehaw! We loved these! The dinner bell was a ringin' and the people came a runnin! I followed this exactly, and had a ham hock and threw that in as well. Wow! These are amazing, and I don't know about bitter greens, I've never had them, but I can tell you these are as smooth as a load of jello on a greased dish. It's great and beneficial to cook these low and slow, so all the special ingredients combine and marry in a perfect ceremony. Perfection on a country plate!"
"The best greens ever. And they freeze well too."
"I had no idea kale could be so delicious! I had a bunch to use from my weekly CSA food share, and I stumbled upon this recipe. My husband and I were both in awe. We left out the spicy ingredients, because I like things mild and I didn't happen to have a jalapeno on hand. I cubed up a ham steak I had in the freezer, but the cubes dried out and weren't very good. Next time I will just omit the ham and use more bacon. The flavor was just wonderful and the greens were very nice and tender, which I didn't think was possible given how tough they are raw. Thank you for this recipe!"
"I thought this recipe had excellent flavor. I used lmustard greens only, unch meat/cooked ham and I only used half a cup of water in the slow cooker. I didn't want my greens too watery. Great recipe. Thank you."
"These collards are awsome. First time I've ever cooked them. I usually get then at a bbq joint. But this recipes blows them out of the water. This one defininaty goes in my keeper recipes. Thx for posting it . Love them!"
"This recipe rocks!! I used swiss chard, beet greens and arugula plus 4 porkhocks. Just used bacon fat to cook the onions and no red pepper seeds but did leave some of the jalapeno seeds in.....Nice bite to this!! Removed the meat from the hocks and chopped up then added back to pot along with some cooked white rice"
"Being from "the North," I have no taste experience to compare this to. I'm not sure I've ever had greens before, but decided to grow them this year in my garden. I used a mixture of fresh mustard, kale, and collard greens. It was really good! Probably not one of my favorite side dishes, but for what it was, I'll give it 5 stars. I threw in a chicken bouillon cube because I was afraid it wouldn't have enough flavor. I'm not sure how much of a difference it made, but it was good. The crushed red pepper really came through and made it pretty spicy. Thanks for sharing!"
"These were good but too much onion flavor. Missing something but couldn't put my finger on what it was. Definitely not bitter and very easy to eat but the onion over powered and I love onion."
"I love this recipe. Unfortunately, the dish disappears as soon as I make it. :)"
"I'm a veggie, so subbed a bit of sesame oil for the bacon---nice nutty flavor!"
"Wow. Greens that I will actually eat!!! Excellent flavor. I did make a couple of modifications - doubled the onion and cooked it to carmelized since I love carmelized onion and figured that would help me get the greens down if I didn't like them... Also left out the ham as we don't have any, but of course used bacon fat because they just ain't southern greens without the bacon fat!!!"
"Cap'n Jack is right, always use the bacon drippings! I'm not 80 but most of my family is about that age, and hard-core Southern cooking requires use of all the pork! Otherwise, it's just wrong :) Does anyone know where to find Polk Salat? tigerred"
"Without a doubt, the best greens I've ever eaten too! These were just incredible, I can't thank you enough! If only all veggies could be this tasty. No restaurant or pre-made greens could ever compare! I could go on, but I won't. I doubled the recipe, and it *just* fit in my smaller sized crock-pot...but they cooked perfectly. 'Nuff said...thanks so much!"
"Really good! On my New Year's Day list from now on."
"I loved them! I got my husband and daughter to eat their spoonful for the year, but the rest are mine! lol Thanks for sharing this tasty recipe!"
"Best southern greens my family has ever tasted!! Even my mom, who is from South Dakota and normally doesn't go for this traditional southern stuff, said they were great. The spice level was perfect for us!"
"My daughter is moving to Georgia so we cooked this in honor or her new home. It was delicious and easy. The only changes were to the amount of heat (less for us) and I added a can of low sodium chicken broth. I also browned the ham and bacon and sauteed the onion, garlic in the fat. I cooked it on the stove top, which worked great. Thanks!!"
"Won't rate as I changed it quite a bit, but it turned out really yummy. Used swiss chard, beet leaves, spinach, spring onions (including tops), garlic cloves, bacon and salt and pepper. Cooked the greens for a little bit in step 1. Then did step 2 (also adding chopped raw bacon to cook). Then added drained greens to skillet and cooked a little more. Didn't make a ton bcz the greens cooked down, but tasted great!"