The Southern Slow Cooker Bible by Tammy Algood

Author:Tammy Algood
Language: eng
Format: epub, pdf
Tags: ebook
Publisher: Thomas Nelson
Published: 2013-12-01T05:00:00+00:00

A Mess of Greens

They may not be very attractive, but cooked greens are full of nutrients and provide us that Southern elixir known as pot liquor. That cooking liquid is like gold, and cornbread is the standard for soppin’ it up. These have just a small hint of sweetness thanks to the sorghum syrup.

Yield: 8 servings

1 large bunch collard greens, washed, trimmed, and cut in 1-inch strips

1 large bunch turnip greens, washed, trimmed, and cut in 1-inch strips

1 medium sweet onion, peeled and chopped

1 ½ cups water or low-sodium chicken stock

1 tablespoon cider vinegar

1 tablespoon sorghum syrup

1 teaspoon salt

½ teaspoon black pepper

¼ teaspoon crushed red pepper flakes

In a lightly greased large slow cooker, layer the collards, turnip greens, and onions. Pour the water over the top and drizzle with the vinegar and sorghum. Sprinkle evenly with the salt, black pepper, and red pepper flakes. Cover and cook on low for 5 hours or on high for 2 to 2 ½ hours. Adjust the seasonings if desired. Serve hot.

VARIATION: Substitute mustard greens for the collard greens.

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