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1. Hester Street Beef and Rice Cabbage Rolls

2. Down-Home Collard Greens

3. Herbed Thanksgiving Stuffing

Book Description

Hearty stews. Rib-sticking chilis. Tender pot roasts. The real secret is a long, slow simmer at a constant temperature, and no appliance does this better than the slow cooker. If your old slow cooker recipes disappointed you, throw them away! The Slow Cooker Ready and Waiting Cookbook is for people

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The Slow Cooker Ready & Waiting Cookbook : 160 Sumptuous Meals That Cook Themselves

Authors: Rick Rodgers

Date: February 1998

ISBN: 068815803X

Publisher: Morrow Cookbooks

Paperback

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As any Southern cook will testify, the longer and more gently collard greens cook, the better they are, making them a prime candidate for the slow cooker. You can substitute mustard, dandelion, turnip, or kale, or use a combination. Whatever variety you choose, rinse them well, as greens tend to be very sandy.

Servings: 4-6

• 1 cup double-strength beef broth, canned or homemade

• 1 cup water

• 2 smoked ham hocks (about 9 ounces each)

• 2 garlic cloves, minced

• 2 tablespoons cider vinegar

• 1 teaspoon sugar

• 1/2 teaspoon crushed red pepper

• 3 pounds collard greens, well rinsed, thick stems trimmed of and discarded, cut crosswise into 1/2-inch-thick strips

• Salt to taste

1. In a large pot, combine the broth, water, ham hocks, garlic, vinegar, sugar, and red pepper and 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.

2. Cover and cook until the greens are very tender, 4 to 5 hours on low (200 degrees F). Remove the ham hocks from the greens, and 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.

3. If serving as a side dish, drain the greens, reserving the flavorful cooking liquids-(called "pot liquor")-and serve the greens and pot liquor separately. If serving as a chunky soup, ladle the greens and pot liquor together into deep bowls. Season the greens with salt after they have cooked, to compensate for the salt that the ham hocks will release into the broth.

More From This Book:

1. Hester Street Beef and Rice Cabbage Rolls

2. Down-Home Collard Greens

3. Herbed Thanksgiving Stuffing

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