CSA member Carol Pitts writes :“Having so many greens of all sorts and a husband who loves ‘turnip greens’ that have cooked forever, I searched for recipe to accommodate both.” She found this recipe for slow cooker collard greens, and amended it with additional greens that have been in the CSA share.
“I used the greens from everything: collards, braising mix, turnips, radishes; along with a leftover ham bone I had in the freezer,” writes Carol. “Absolutely delicious!”
Slow-Cooker Collard Greens
- 2 cans (10.75 ounces) beef stock
- 1 can (10 ounces) diced tomatoes with green chiles
- 1 chop chopped onion
- 1 cup fully cooked ham, diced
- 2 teaspoons red wine vinegar
- 1 teaspoon white sugar
- 1 garlic powder
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 bay leaf
- various greens (collard, turnip, radish, braising mix) de-stemmed and finely chopped or roughly torn
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 greens to slow cooker. Cook on “low,” stirring occasionally, until greens are very tender, 4 to 6 hours.