Recipe(tried): Crockpot Collard Greens in Tomato Sauce

CROCKPOT COLLARD GREENS IN TOMATO SAUCE

"Collards greens, which are popular in the South, are a particularly tasty member of the kale family. Unlike most vegetables, they are very tolerant of long, slow cooking. Serve with hot cornbread to soak up the tasty sauce."

2 slices bacon
2 onions, finely chopped
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. cracked black peppercorns
2 cups tomatoes, coarsely chopped, including juice
2 lbs. fresh collard greens, tough stems removed and chopped into 2 inch lengths*
TO SERVE:
Hot pepper sauce, optional
Red wine vinegar, optional

In skillet, cook bacon over medium heat, until crisp. Drain on paper towel and crumble. Set aside. Drain all but 1 Tbsp. fat from pan and reduced heat to medium.

Add onions to pan and cook, stirring, until softened. Add garlic, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes and bring to a boil.

Place greens in slow cooker stoneware. Add tomato mixture and stir to combine. Cover and cook on low for 6 hours or on high for 3 hours, until greens are tender.

Serve with hot pepper sauce or a splash of vinegar, if desired. Top with crisp bacon.

*You'll need 2 bunches of greens for this recipe.
Collards require a thorough washing before being cooked. Soak the trimmed greens in several changes of tepid water, agitating to remove grit. Then rinse thoroughly, in a colander, under cold running water.

Servings: 6-8
Source: Delicious and Dependable Slow Cooker Recipes by Judith Finlayson