Slow-Cooker Braised Collard Greens with Pepperoncini
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.
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.