Collard Greens Slow Cooked - Kraft Recipes Top
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Collard Greens Slow Cooked

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  • To prepare the greens: cut away the tough stalks and stems from the collards, and discard any leaves that are bruised or yellow. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Tear the leaves into large pieces.
  • Place a large pot over medium high heat and fry bacon. Add the onion, garlic, and bay leaves. Cook until the onions are soft and starting to brown. Remove bay leaf.
  • Pack in the greens, pushing them down into the pot. Add the broth, vinegar, and sugar. 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. Taste the broth and add salt and pepper to taste. Cover and let cook for 15 more minutes.

Special Equipment Needed


You can reduce the broth if you like yours less soup like. I save the broth for soup stock.

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