Perfect Crockpot Southern Greens

Even easier than Braised Collard Greens?, this crockpot version uses packaged meats for flavoring, so is not dependent on whether it is the season for ham hocks to be available at the grocery store. Also, the greens are blanched before they are put in the crockpot, which does add to the morning rush, but makes a massive difference in whether the final dish is bitter.

1 bunch Kale?
1 bunch Collard Greens?

Remove stalks from greens and cut or tear into large pieces. Add to a pot of boiling salted water and let boil for about 6 minutes. Drain and Rinse.

1 large Onion?, sliced or chopped roughly
1 tbsp Olive Oil?
2 cloves Garlic?, crushed

While the greens are boiling, preheat a heavy skillet with olive oi, add onion and garlic; saute until onions are lightly brown.

Put the sauteed onions and garlic in the slow cooker, then add the drained greens.

1/2 tsp crushed red pepper flakes
1/4 cup cubed ham (mini cubes)
3 slices bacon (cut into 2 inch hunks)
2 1/2 cups water

Add the ham, bacon and red pepper flakes. Cook on low all day, or on high 4 hours; until greens are tender.

Based on p. 152 October 2007 Everyday Food

As made May 2008. Served over brown rice with Corn and Tomato Casserole?.

See also:

• Collard Greens (mess o' greens): http://whatscookingamerica.net/Vegetables/CollardGreens.htm
• Mixed Greens at Chef Rick's: http://www.chefrick.com/html/mixed_greens.html
• Collard Greens by Paula Deen at Food Network: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22719,00.html

From whatscookingamerica.net, above:

Collard greens have been cooked and used for centuries. The Southern style of cooking of greens came with the arrival of African slaves to the southern colonies and the need to satisfy their hunger and provide food for their families. Though greens did not originate in Africa, the habit of eating greens that have been cooked down into a low gravy, and drinking the juices from the greens (known as "pot likker") is of African origin. The slaves of the plantations were given the leftover food from the plantation kitchen. Some of this food consisted of the tops of turnips and other greens. Ham hocks and pig's feet were also given to the slaves. Forced to create meals from these leftovers, they created the famous southern greens. The slave diet began to evolve and spread when slaves entered the plantation houses as cooks. Their African dishes, using the foods available in the region they lived in, began to evolve into present-day Southern cooking.

MOIST AND COMBINATION HEAT VEGETABLE?, Cured Pork?

DarkGreensDay?

MethodCategory?:

DepressionEra?

CruciferDay?

Fairly Done?