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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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In 'Williams-Sonoma Essentials of Slow Cooking' Ingredients:
5 -6 lbs collard greens |
2 teaspoons canola oil |
1/4 lb pancetta, finely diced |
fresh ground pepper |
1/2 teaspoon red pepper flakes |
Directions:
1. Remove the coarse stems and center ribs from the collard greens, then rinse and drain the leaves.
2. Dry completely and coarsely chop.
3. In a small frying pan over med-high heat, warm the oil.
4. Add the pancetta and cook, stirring often, until browned, about 6 minutes.
5. Transfer to a paper towel-lined plate and set aside.
6. To cook on stove top-In a large pot, bring 4 quarts of water to a boil.
7. Add the greens to the pot, decrease heat to med-high, cover partially, and let simmer, stirring occasionally, until very tender, about 45 minutes.
8. To cook in slow cooker-transfer the greens to a slow cooker and add 4 quarts water.
9. Cover and cook, stirring occasionally, until the greens are very tender, 2 hours on LOW.
10. In any liquid remains, drain the greens before transferring them to a serving bowl.
11. Season with pepper and stir in the reserved pancetta and red pepper flakes; serve warm.
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