Hi, I’m Clara. Today, I’m gonna show you how to make slow cooked collard greens recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Slow Cooked Collard Greens Recipe

Slow Cooked Collard Greens is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Slow Cooked Collard Greens is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have slow cooked collard greens using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Slow Cooked Collard Greens:

1. Prepare 2 bags (or bunches) of cleaned and chopped Collards or Turnip or Mustard Greens (or any combination of greens listed above)
2. Take 3 tablespoons olive oil
3. Take 1 onion, sliced
4. Prepare 2 garlic cloves, smashed
5. Get 2 bay leaves
6. Prepare 10 oz , chopped
7. Prepare 2 quarts chicken broth, warm
8. Prepare 2 tablespoons cider vinegar
9. Get 1 teaspoon sugar
10. Get Kosher salt and freshly ground black pepper

Instructions to make Slow Cooked Collard Greens:

1. 2 BAGS OF CLEANED AND CHOPPED GREENS. (prefer Glory brand)
2. Heat pot over medium heat and add . Render fat from at medium heat until is crisp. Remove crisp pieces onto a paper towel and set aside. Keep the fat in the pot.
3. Add the onion, garlic. Cook until the onions are soft and starting to brown, about 8 to 10 minutes.
4. Add the broth (scraping any brown bits from bottom of pot), vinegar, and sugar. Pack in the greens, pushing them down into the pot.
5. Add Bay leaves.
6. 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.
7. Taste the pot likkor (broth) and check the seasoning, add salt and pepper.
8. Cover and let cook for 15 more minutes or until tender.
9. Remove the bay leaves and serve.

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