Place beef stock, diced tomatoes with green chiles, onion, ham, vinegar, sugar, garlic powder, seasoned salt, red pepper flakes, and bay leaf in a slow cooker. Add collard greens, mustard greens, and turnip greens in order listed to slow cooker.
Cook on Low until greens are very tender, 4 to 6 hours.
Fill a large pot about 1/2 full with water. Place the ham shanks into the water, and as many of the greens as you can fit. Bring to a gentle boil.
As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to Low, and cook for 8 to 10 hours.
Place collard greens into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain and transfer greens to a slow cooker.
Place the bacon in a large deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Crumble bacon; add bacon and grease to slow cooker along with chicken stock and jalapeno slices. Season with salt and pepper. Cook on Low for 8 hours or overnight.
In a large pot, combine the broth, water, ham hocks, garlic, vinegar, sugar and red pepper. Bring to a boil over medium-high heat. Add the collard greens in batches, covering the pan and waiting for each batch to wilt before adding the next batch. Transfer to a 3 1/2 quart slow cooker. Cover and cook until the greens are very tender, 4-5 hours on low. Remove the ham hocks, remove and discard the skin. Remove the meat from the bones, coarsely chop the meat, and return to the slow cooker. Season the greens with salt to taste.
In a 5 to 6 quart slow cooker put ham, carrots, onion and celery as first layer.
Add 3 cans blackeyed peas and collard greens as second layer.
Mix spices in chicken broth and pour over all.
Cook on low for 8 to 10 hours, depending on your slow cooker.
Cook rice according to directions on package and add to Hoppin' John just before serving.
Add more chicken broth if needed.
Makes 10 to 12 servings.
minutes. Transfer to a slow cooker and add chicken stock and
nto slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano
nd center ribs from the collard greens, then rinse and drain the
Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil until the tomatoes are just beginning to soften, 2 to 3 minutes. Stir collard green pieces into the tomato mixture; cook until the greens begin to soften, about 1 minute more.
Transfer tomato mixture to a slow cooker; add water, rice, and salt.
Cook on Medium until the water is completely absorbed, about 4 hours. Season with salt and freshly ground black pepper to taste.
Remove the dirt from the collard greens by filling your sink with
nd cut all of the collard greens into bite size pieces (about
Cut the collard green leaves and discard the
Rinse your collard greens with water in a collander.<
oup cooks.
Add the collard greens, bring the soup back to
he pan, stir in the collard greens, and toss gently until the
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.
Since Collard Greens are VERY SANDY you must
lways 2 quarts.
Clean collard greens and remove the stems. Tear
Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard greens, beer, and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes. Remove from the heat and serve.
old tap water.
Soak collard greens in water, take out, and