Slow-Cooker Braised Collard Greens with Pepperoncini

Slow-Cooker Braised Collard Greens with Pepperoncini

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From: Everyday Slow Cooker

Collard greens have large, dark green leaves that are dense with vitamins, calcium and fiber. The briny pepperoncini and salty pancetta add enough brightness to this dish to balance the collards' vegetal flavor. These slow-cooker collard greens pair perfectly with braised meat or barbecue.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 (1 pound) package chopped fresh collard greens
  • 2 cups unsalted chicken stock
  • 1 cup chopped red onions (about 1 small onion)
  • 2 ounces diced pancetta
  • 1 tablespoon minced garlic (about 3 garlic cloves)
  • 1 tablespoon olive oil
  • 4 small fresh thyme sprigs
  • ¼ cup undrained pickled pepperoncini slices
  • ½ teaspoon kosher salt

Preparation

  • Prep

  • Ready In

  1. Stir together the collard greens, chicken stock, onions, pancetta, garlic, oil, and thyme in a 6-quart slow cooker. Cover and cook on LOW until the collards are very tender, about 8 hours. Discard the thyme sprigs. Stir in the pickled pepperoncini and salt. Serve hot.
  • Multicooker Directions: Stir together the collard greens, chicken stock, onions, pancetta, garlic, oil, and thyme in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the collards are very tender, about 8 hours. Discard the thyme sprigs. Finish the recipe.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 62 calories; 3 g fat(1 g sat); 2 g fiber; 5 g carbohydrates; 3 g protein; 1 g sugars; 0 g added sugars; 258 mg sodium;
  • Carbohydrate Servings: ½

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