Southern Collard Greens

1. 1

   Remove the coarse stems and center ribs from the collard greens, then rinse and drain the leaves.

2. 2

   Dry completely and coarsely chop.

3. 3

   In a small frying pan over med-high heat, warm the oil.

4. 4

   Add the pancetta and cook, stirring often, until browned, about 6 minutes.

5. 5

   Transfer to a paper towel-lined plate and set aside.

6. 6

   To cook on stove top--In a large pot, bring 4 quarts of water to a boil.

7. 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. 8

   To cook in slow cooker--transfer the greens to a slow cooker and add 4 quarts water.

9. 9

   Cover and cook, stirring occasionally, until the greens are very tender, 2 hours on LOW.

10. 10

    In any liquid remains, drain the greens before transferring them to a serving bowl.

11. 11

    Season with pepper and stir in the reserved pancetta and red pepper flakes; serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.