My teacher friend, Becky, of The Biggest Loser fame is back in California preparing to run/walk a marathon. That’s 26.2 miles folks!
We had the best time with her last week hearing of her adventures and hanging around while the film crew was following her around. We all agreed that having a camera on the students was a really good thing
.
 |
| Becky Comet |
Crock Pot Wednesday is back for another season. I am so glad that you have chosen to spend some time with me today. If you came looking to share with What’s On the Menu Wednesday, please go ahead and do so. I’m not picky except that I really like good food however it might be prepared. You are always welcome to join in the dinner party.Collard greens are highly nutritious staple green vegetable. Collards are one of the most popular members of the brassica family, closely related to kale and cabbage. They contain multiple vitamins and have been shown to reduce cholesterol. Plus, they are great for weight loss. All of that adds up to A+ to me.
One of the keys to preparation is cleanliness…gotta’ get those greens really clean. Rinse and then rinse some more. I do this even if I buy them already bagged at the grocery. Remove the coarse stems and center ribs, then rinse and drain again. Dry completely and do a coarse chop.
 |
Southern Collard Greens in the Crock Pot |
Southern Collard Greens
2 teaspoons canola oil
1/4 pound pancetta, finely chopped (can substitute thick bacon or ham)
5 – 6 pounds collard greensfreshly ground pepper
1/2 teaspoon red pepper flakes
In a small skillet over medium-high heat, warn the oil. Add the pancetta and cook, stirring often, until browned, about 6 minutes. Transfer to a paper towel-lined plate and set aside.
Transfer the greens to the slow cooker and add 4 quarts water. Cover and cook, stirring occasionally, until the collards are soft and creamy, about 2 hours on LOW.
If any liquid remains, drain the greens before transferring them to a serving bowl. Season with pepper and stir in the reserved pancetta and red pepper flakes.
Serve warm. Is usually serve mine along side pork loin or pork chops with a side of carrots or sweet potatoes. Nothing says autumn more than that for me.
This same recipe works very well with turnip greens, sorrel, kale or cabbage.
Be sure to link up with Mister Linky. I’m looking forward to what you have to say. You will want to join me next week when I share my new “toy” with you.
Linked to:
Menu Plan Monday
Tempt My Tummy Tuesday
Tuesdays At the Table
Full Plate Thursday
I’m watching Biggest Loser right now! I’ll be rooting for her!
Time to get that crockpot out! 🙂
Hi Debbie,
We just love Collard Greens and grow them in our garden. There is nothing like a fresh pot of Collard’s. Thanks for hosting and have a great week!
Miz Helen
Hi Debbie, I would love to post a recipe, but I am having trouble with your Linky. (I had this problem last week, too, not sure what I’m doing wrong. Obviously other people are posting.)
I made an awesome split pea soup this week, gluten free. Here it is:
http://www.glutenfreelyfrugal.com/2011/09/30/split-pea-soup-2/
Thanks!
Thanks for hosting!
My husband was just talking about collard greens over the weekend. Being from Chicago, I’ve never had them, but we saw them at the store. One day, I’ll take the risk!
Hello. Just linked a wonderful collard green recipe. Yours looks delicious. Come over and visit and check it out.
Debbie, I tried again and it tells me that it can’t take a jpg. extension.
Thanks for hosting!!