SLOW-COOKER COLLARDS

To get properly tender Southern collards, you must simmer them for hours. America’s Test Kitchen achieves similar results using a slow cooker. You may cook the greens overnight and keep warm in the slow cooker until you’re ready to serve them, straight from the pot if you like, and with your favorite cornbread.

Vegetable oil spray

1 onion, chopped fine 6 garlic cloves, minced 1 tablespoon vegetable

oil

1 teaspoon kosher salt ½ teaspoon red pepper

flakes

2 pounds collard greens,

stemmed and cut into

1-inch pieces

4 cups chicken broth 1 smoked ham hock,

rinsed

2 tablespoons cider vinegar, plus more for seasoning

Hot sauce

Lightly coat slow cooker with vegetable oil spray. Place onion, garlic, oil, salt and pepper flakes in a small bowl. Microwave until the onion is soft, about 5 minutes. Transfer to slow cooker. Stir in collard greens and broth. Nestle ham hock into the slow cooker. (If all the greens won’t fit, use half; cook for about 30 minute to 1 hour to wilt; then stir in remaining greens.) Cover and cook until collards are very tender, 9 to 10 hours on low or 6 to 7 hours on high. (If cooking on high heat, be sure to stir occasionally to keep greens at the top of the pot from drying out. Add water if necessary.)

Transfer ham hock to cutting board. Let cool slightly, then shred ham into bite-size pieces, discarding fat, skin and bones. Stir ham and vinegar into the greens. Season with salt, pepper and more vinegar to taste. Serve with hot sauce. Collards can be set on warm or low setting and served straight out of the pot. Serves 6-8.

Adapted from “The Side Dish Bible” by America’s Test Kitchen ($35).

Per serving, based on 6: 192 calories (percent of calories from fat, 45), 20 grams protein, 13 grams carbohydrates, 6 grams fiber, 12 grams fat (3 grams saturated), 40 milligrams cholesterol, 395 milligrams sodium.

To get properly tender Southern collards, you must simmer them for hours. America’s Test Kitchen achieves similar results using a slow cooker. The greens cook themselves while you sleep and stay warm in the slow cooker until you’re ready to serve them, straight out of the pot if you like. This recipe was adapted from “The Side Dish Bible” by America’s Test Kitchen, published in 2019.