Slow-Cooker Braised Collard Greens with Pepperoncini
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.