How to Cook Collard Greens – From Scrambler to Souvlaki
Make the most delicious Collard Greens you’ve ever had by slow cooking them in the oven! Southern Slow-Cooked Collard Greens has a wonderful assortment of herbs and seasonings. This recipe for Southern Slow-Cooked Collard Greens, which is also one of my favorites to make for special occasions, is one of my favorites to serve at New Years’!
This recipe is very easy to make. You will need a large bowl to hold the greens in place and a tablespoon of each liquid. Combine all of the ingredients and mix thoroughly. Allow the mixture to boil for about three minutes or until it begins to reduce.
Add the collard greens and any other items you would like to include in the sauce. Stir to combine. Then add in the garlic powder, onion powder, and salt to taste. Mix everything up well. Place in the slow cooker and put on the lid.
Collard Greens How To Cook – The next step is to use your immersion circulator or electric spiralizer to dry out the collard greens.
Make sure you stir them well so the vinegar does not burn into the leaves. Cover the lid of the slow cooker and place it in the water bath for five minutes. Remove the lid and add your garlic powder, onion powder, Rosemary, thyme, vinegar, and any other seasonings you wish to use.
In a separate bowl, stir together one tablespoon of each of olive oil, fresh garlic, onion, and balsamic vinegar. Add the dry ingredients to the bowl and stir until completely blended. Add the fresh collard greens to the mixture and gently toss to combine. Cover the bowl tightly and place in the oven. Set the timer to a few hours, low enough that the vegetables can retain their tenderness.
Next, we will make our savory pork jowl sauce. You will need a food processor or a small blender. A cup of water, and two tablespoons of dried thyme, both of which you can purchase from a store. Puree the thyme and water in a bowl, using your food processor or blender. Next add the collard greens, chopped onions, and bacon bits to the mixture and gently mix to blend.
Place the mixture in the slow cooker and let it sit covered for about an hour. At this point, you can add the reserved liquid from the vegetables and the bacon fat.
Bring the collard greens to a boil and then stir in the reserved liquid until fully blended.
Once completed, remove the cooked collard greens from the crockpot and allow them to cool to about room temperature. You can strain the mixture and then serve. Make sure the mixture is chilled until you are ready to serve. Top off with the vinegar and you are all set! If you like a spicy flavor, you may want to consider adding some ingredients. Which is a teaspoon of ground pepper and a dash of lemon juice to the mixture before serving.
The next time you are faced with cooking vegetables be sure to use a pot with a lid. Add collard greens and bacon grease to the pot and bring to a boil. Cover the pot tightly and place in the oven or stovetop for about 12 minutes. If desired heat is not retained in the pot. Add a bit of oil to give the greens an olive flavor.
When the pot is done, allow the cooked collard greens to cool slightly. And then mix them with the rest of your ingredients. Stir to combine.
When the mixture is blended well you can serve it warm or at room temperature. To avoid the strong onion odor. Serve the greens with a small amount of sour cream on top.
For an additional unique twist on how to cook collard greens. Try cooking them in a ham hock instead of on the top. Place the collard greens in a large frying pan coated in olive oil. And add a few whole egg yolks, chopped onion, bell pepper, cilantro, green chili, and salt and pepper to taste. If desired heat is not retained in the pan. Add a bit of oil to give the greens an olive flavor. Bring to a boil and cover until the veggies are soft and cooked thoroughly. Remove from heat and serve with crispbread.
How to cook collard greens that have been cut into slices instead of chopped? Slice the greens into thin slices, just a quarter-inch thick is good. Place the sliced vegetables on a plate and drizzle a light amount of olive oil over them. Allow them to steam in the olive oil for about five minutes. When the vegetables are tender but not mushy place them onto a plate and garnish with a little kosher salt.