Traditional recipes

Slow-Cooker Collard Greens

Slow-Cooker Collard Greens

Ingredients

  • 4 bunches collard greens, rinsed, trimmed, and chopped
  • 1 Pound ham shanks
  • 4 pickled jalapeño peppers, chopped
  • 1/2 Teaspoon baking soda
  • 1 Teaspoon olive oil
  • Ground black pepper, to taste
  • 2 cloves garlic, minced

Directions

Fill a large pot about ½ full with water. Place the greens and ham shanks in the water and bring to a boil.

As soon as the greens start wilting, transfer them to the slow cooker, creating alternating layers of greens, ham shanks, and jalapeño peppers, until the slow cooker is full. Stir in the baking soda, olive oil, pepper, and garlic. Cover, and bring to a boil on high heat Reduce the heat to low and cook for 8 hours.

Nutritional Facts

Servings16

Calories Per Serving57

Folate equivalent (total)13µg3%


Tasty Recipe For ALL Your Tough Garden Greens

Overwhelmed with garden greens? Throwing your hands up, plum out of ideas for using up all those fresh greens? Do they sit in your fridge, threatening to take over, while you contemplate how to incorporate them into the weekly menu? Yeah, that’s a familiar scene around here.

In the past, the most difficult greens for us to use up were the thicker ones, like kale, collards, swiss chard, and bok choy. Even when we got creative and found new dishes to throw them into, we still never made a dent in these leafy greens that were taking over our lives.

It took us several years before we figured out a good way to use up all the random greens that are harvested in the spring and summer. And we’ve finally come up with a great recipe that we make almost every week and no more greens are going to waste!

The secret – when you combine slow cooking with all your tough greens you end up with a little side dish magic. We basically cooked collard greens in a crockpot one day and it dawned on us that we could throw in ANY of our non-delicate greens and they would all take on the same flavor, cooking down into a nice savory side dish.

We wrote an entire article last year (read it here) all about creative ways to use up your greens, and let’s just say that we’re not feeling so creative anymore. Instead, we just make this recipe once every week or two when we need to clear some greens out of our refrigerator. We freeze some for the winter, leaving only what we can reasonably eat that week in the fridge.

Slow Cooker Recipe for Tough Greens

Ingredients

  • 6-8 cups of greens, stems removed and chopped (we have used collards, kale, bok choy, mustard greens, turnip greens, swiss chard, rainbow chard, mizuna, beet greens, etc.)
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced, or several garlic scapes, chopped
  • 4 cups (1 quart) bone broth, stock, or water
  • ham hock or several slices of cooked, chopped bacon
  • 2-3 tablespoons of pan drippings from bacon or 2-3 tablespoons butter
  • 2-4 tablespoons apple cider vinegar (find the best ACV here)
  • 2-3 teaspoons sea salt (find real sea salt here)
  • pepper (to taste)

Directions

Add all ingredients to a slow cooker and turn on low heat. Cook on low for about 6 hours. Turn off heat and adjust seasonings and vinegar to taste. (We usually end up adding more vinegar because we love that flavor.) If using a ham hock, remove it from slow cooker, pull off meat, and stir meat back into the cooked greens. Serve warm as a side dish and refrigerate or freeze leftovers.

Notes from the kitchen

These greens are a wonderful side dish to serve with grilled burgers, chicken, steak, fish, or any other BBQ dish you’re whipping up!

They store nicely in glass mason jars and will keep in the refrigerator for about two weeks or more.

So stop fretting about all those greens and go toss some in a slow cooker!

What’s your favorite way to prepare tough greens so the whole family will enjoy them?

About Betsy Jabs

Betsy holds a bachelor's degree in Psychology and a Master's degree in Counseling, and for nearly a decade worked as an elementary counselor. In 2011 she left her counseling career to pursue healthy living. She loves using DIY Natural as a way to educate people to depend on themselves to nourish their bodies and live happier healthier lives. Connect with Betsy on Facebook, Twitter, and her +Betsy Jabs Google profile.

PAID ENDORSEMENT DISCLOSURE: In order for us to support our website activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this website.

DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here.


Tasty Recipe For ALL Your Tough Garden Greens

Overwhelmed with garden greens? Throwing your hands up, plum out of ideas for using up all those fresh greens? Do they sit in your fridge, threatening to take over, while you contemplate how to incorporate them into the weekly menu? Yeah, that’s a familiar scene around here.

In the past, the most difficult greens for us to use up were the thicker ones, like kale, collards, swiss chard, and bok choy. Even when we got creative and found new dishes to throw them into, we still never made a dent in these leafy greens that were taking over our lives.

It took us several years before we figured out a good way to use up all the random greens that are harvested in the spring and summer. And we’ve finally come up with a great recipe that we make almost every week and no more greens are going to waste!

The secret – when you combine slow cooking with all your tough greens you end up with a little side dish magic. We basically cooked collard greens in a crockpot one day and it dawned on us that we could throw in ANY of our non-delicate greens and they would all take on the same flavor, cooking down into a nice savory side dish.

We wrote an entire article last year (read it here) all about creative ways to use up your greens, and let’s just say that we’re not feeling so creative anymore. Instead, we just make this recipe once every week or two when we need to clear some greens out of our refrigerator. We freeze some for the winter, leaving only what we can reasonably eat that week in the fridge.

Slow Cooker Recipe for Tough Greens

Ingredients

  • 6-8 cups of greens, stems removed and chopped (we have used collards, kale, bok choy, mustard greens, turnip greens, swiss chard, rainbow chard, mizuna, beet greens, etc.)
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced, or several garlic scapes, chopped
  • 4 cups (1 quart) bone broth, stock, or water
  • ham hock or several slices of cooked, chopped bacon
  • 2-3 tablespoons of pan drippings from bacon or 2-3 tablespoons butter
  • 2-4 tablespoons apple cider vinegar (find the best ACV here)
  • 2-3 teaspoons sea salt (find real sea salt here)
  • pepper (to taste)

Directions

Add all ingredients to a slow cooker and turn on low heat. Cook on low for about 6 hours. Turn off heat and adjust seasonings and vinegar to taste. (We usually end up adding more vinegar because we love that flavor.) If using a ham hock, remove it from slow cooker, pull off meat, and stir meat back into the cooked greens. Serve warm as a side dish and refrigerate or freeze leftovers.

Notes from the kitchen

These greens are a wonderful side dish to serve with grilled burgers, chicken, steak, fish, or any other BBQ dish you’re whipping up!

They store nicely in glass mason jars and will keep in the refrigerator for about two weeks or more.

So stop fretting about all those greens and go toss some in a slow cooker!

What’s your favorite way to prepare tough greens so the whole family will enjoy them?

About Betsy Jabs

Betsy holds a bachelor's degree in Psychology and a Master's degree in Counseling, and for nearly a decade worked as an elementary counselor. In 2011 she left her counseling career to pursue healthy living. She loves using DIY Natural as a way to educate people to depend on themselves to nourish their bodies and live happier healthier lives. Connect with Betsy on Facebook, Twitter, and her +Betsy Jabs Google profile.

PAID ENDORSEMENT DISCLOSURE: In order for us to support our website activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this website.

DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here.


Tasty Recipe For ALL Your Tough Garden Greens

Overwhelmed with garden greens? Throwing your hands up, plum out of ideas for using up all those fresh greens? Do they sit in your fridge, threatening to take over, while you contemplate how to incorporate them into the weekly menu? Yeah, that’s a familiar scene around here.

In the past, the most difficult greens for us to use up were the thicker ones, like kale, collards, swiss chard, and bok choy. Even when we got creative and found new dishes to throw them into, we still never made a dent in these leafy greens that were taking over our lives.

It took us several years before we figured out a good way to use up all the random greens that are harvested in the spring and summer. And we’ve finally come up with a great recipe that we make almost every week and no more greens are going to waste!

The secret – when you combine slow cooking with all your tough greens you end up with a little side dish magic. We basically cooked collard greens in a crockpot one day and it dawned on us that we could throw in ANY of our non-delicate greens and they would all take on the same flavor, cooking down into a nice savory side dish.

We wrote an entire article last year (read it here) all about creative ways to use up your greens, and let’s just say that we’re not feeling so creative anymore. Instead, we just make this recipe once every week or two when we need to clear some greens out of our refrigerator. We freeze some for the winter, leaving only what we can reasonably eat that week in the fridge.

Slow Cooker Recipe for Tough Greens

Ingredients

  • 6-8 cups of greens, stems removed and chopped (we have used collards, kale, bok choy, mustard greens, turnip greens, swiss chard, rainbow chard, mizuna, beet greens, etc.)
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced, or several garlic scapes, chopped
  • 4 cups (1 quart) bone broth, stock, or water
  • ham hock or several slices of cooked, chopped bacon
  • 2-3 tablespoons of pan drippings from bacon or 2-3 tablespoons butter
  • 2-4 tablespoons apple cider vinegar (find the best ACV here)
  • 2-3 teaspoons sea salt (find real sea salt here)
  • pepper (to taste)

Directions

Add all ingredients to a slow cooker and turn on low heat. Cook on low for about 6 hours. Turn off heat and adjust seasonings and vinegar to taste. (We usually end up adding more vinegar because we love that flavor.) If using a ham hock, remove it from slow cooker, pull off meat, and stir meat back into the cooked greens. Serve warm as a side dish and refrigerate or freeze leftovers.

Notes from the kitchen

These greens are a wonderful side dish to serve with grilled burgers, chicken, steak, fish, or any other BBQ dish you’re whipping up!

They store nicely in glass mason jars and will keep in the refrigerator for about two weeks or more.

So stop fretting about all those greens and go toss some in a slow cooker!

What’s your favorite way to prepare tough greens so the whole family will enjoy them?

About Betsy Jabs

Betsy holds a bachelor's degree in Psychology and a Master's degree in Counseling, and for nearly a decade worked as an elementary counselor. In 2011 she left her counseling career to pursue healthy living. She loves using DIY Natural as a way to educate people to depend on themselves to nourish their bodies and live happier healthier lives. Connect with Betsy on Facebook, Twitter, and her +Betsy Jabs Google profile.

PAID ENDORSEMENT DISCLOSURE: In order for us to support our website activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this website.

DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here.


Tasty Recipe For ALL Your Tough Garden Greens

Overwhelmed with garden greens? Throwing your hands up, plum out of ideas for using up all those fresh greens? Do they sit in your fridge, threatening to take over, while you contemplate how to incorporate them into the weekly menu? Yeah, that’s a familiar scene around here.

In the past, the most difficult greens for us to use up were the thicker ones, like kale, collards, swiss chard, and bok choy. Even when we got creative and found new dishes to throw them into, we still never made a dent in these leafy greens that were taking over our lives.

It took us several years before we figured out a good way to use up all the random greens that are harvested in the spring and summer. And we’ve finally come up with a great recipe that we make almost every week and no more greens are going to waste!

The secret – when you combine slow cooking with all your tough greens you end up with a little side dish magic. We basically cooked collard greens in a crockpot one day and it dawned on us that we could throw in ANY of our non-delicate greens and they would all take on the same flavor, cooking down into a nice savory side dish.

We wrote an entire article last year (read it here) all about creative ways to use up your greens, and let’s just say that we’re not feeling so creative anymore. Instead, we just make this recipe once every week or two when we need to clear some greens out of our refrigerator. We freeze some for the winter, leaving only what we can reasonably eat that week in the fridge.

Slow Cooker Recipe for Tough Greens

Ingredients

  • 6-8 cups of greens, stems removed and chopped (we have used collards, kale, bok choy, mustard greens, turnip greens, swiss chard, rainbow chard, mizuna, beet greens, etc.)
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced, or several garlic scapes, chopped
  • 4 cups (1 quart) bone broth, stock, or water
  • ham hock or several slices of cooked, chopped bacon
  • 2-3 tablespoons of pan drippings from bacon or 2-3 tablespoons butter
  • 2-4 tablespoons apple cider vinegar (find the best ACV here)
  • 2-3 teaspoons sea salt (find real sea salt here)
  • pepper (to taste)

Directions

Add all ingredients to a slow cooker and turn on low heat. Cook on low for about 6 hours. Turn off heat and adjust seasonings and vinegar to taste. (We usually end up adding more vinegar because we love that flavor.) If using a ham hock, remove it from slow cooker, pull off meat, and stir meat back into the cooked greens. Serve warm as a side dish and refrigerate or freeze leftovers.

Notes from the kitchen

These greens are a wonderful side dish to serve with grilled burgers, chicken, steak, fish, or any other BBQ dish you’re whipping up!

They store nicely in glass mason jars and will keep in the refrigerator for about two weeks or more.

So stop fretting about all those greens and go toss some in a slow cooker!

What’s your favorite way to prepare tough greens so the whole family will enjoy them?

About Betsy Jabs

Betsy holds a bachelor's degree in Psychology and a Master's degree in Counseling, and for nearly a decade worked as an elementary counselor. In 2011 she left her counseling career to pursue healthy living. She loves using DIY Natural as a way to educate people to depend on themselves to nourish their bodies and live happier healthier lives. Connect with Betsy on Facebook, Twitter, and her +Betsy Jabs Google profile.

PAID ENDORSEMENT DISCLOSURE: In order for us to support our website activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this website.

DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here.


Tasty Recipe For ALL Your Tough Garden Greens

Overwhelmed with garden greens? Throwing your hands up, plum out of ideas for using up all those fresh greens? Do they sit in your fridge, threatening to take over, while you contemplate how to incorporate them into the weekly menu? Yeah, that’s a familiar scene around here.

In the past, the most difficult greens for us to use up were the thicker ones, like kale, collards, swiss chard, and bok choy. Even when we got creative and found new dishes to throw them into, we still never made a dent in these leafy greens that were taking over our lives.

It took us several years before we figured out a good way to use up all the random greens that are harvested in the spring and summer. And we’ve finally come up with a great recipe that we make almost every week and no more greens are going to waste!

The secret – when you combine slow cooking with all your tough greens you end up with a little side dish magic. We basically cooked collard greens in a crockpot one day and it dawned on us that we could throw in ANY of our non-delicate greens and they would all take on the same flavor, cooking down into a nice savory side dish.

We wrote an entire article last year (read it here) all about creative ways to use up your greens, and let’s just say that we’re not feeling so creative anymore. Instead, we just make this recipe once every week or two when we need to clear some greens out of our refrigerator. We freeze some for the winter, leaving only what we can reasonably eat that week in the fridge.

Slow Cooker Recipe for Tough Greens

Ingredients

  • 6-8 cups of greens, stems removed and chopped (we have used collards, kale, bok choy, mustard greens, turnip greens, swiss chard, rainbow chard, mizuna, beet greens, etc.)
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced, or several garlic scapes, chopped
  • 4 cups (1 quart) bone broth, stock, or water
  • ham hock or several slices of cooked, chopped bacon
  • 2-3 tablespoons of pan drippings from bacon or 2-3 tablespoons butter
  • 2-4 tablespoons apple cider vinegar (find the best ACV here)
  • 2-3 teaspoons sea salt (find real sea salt here)
  • pepper (to taste)

Directions

Add all ingredients to a slow cooker and turn on low heat. Cook on low for about 6 hours. Turn off heat and adjust seasonings and vinegar to taste. (We usually end up adding more vinegar because we love that flavor.) If using a ham hock, remove it from slow cooker, pull off meat, and stir meat back into the cooked greens. Serve warm as a side dish and refrigerate or freeze leftovers.

Notes from the kitchen

These greens are a wonderful side dish to serve with grilled burgers, chicken, steak, fish, or any other BBQ dish you’re whipping up!

They store nicely in glass mason jars and will keep in the refrigerator for about two weeks or more.

So stop fretting about all those greens and go toss some in a slow cooker!

What’s your favorite way to prepare tough greens so the whole family will enjoy them?

About Betsy Jabs

Betsy holds a bachelor's degree in Psychology and a Master's degree in Counseling, and for nearly a decade worked as an elementary counselor. In 2011 she left her counseling career to pursue healthy living. She loves using DIY Natural as a way to educate people to depend on themselves to nourish their bodies and live happier healthier lives. Connect with Betsy on Facebook, Twitter, and her +Betsy Jabs Google profile.

PAID ENDORSEMENT DISCLOSURE: In order for us to support our website activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this website.

DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here.


Tasty Recipe For ALL Your Tough Garden Greens

Overwhelmed with garden greens? Throwing your hands up, plum out of ideas for using up all those fresh greens? Do they sit in your fridge, threatening to take over, while you contemplate how to incorporate them into the weekly menu? Yeah, that’s a familiar scene around here.

In the past, the most difficult greens for us to use up were the thicker ones, like kale, collards, swiss chard, and bok choy. Even when we got creative and found new dishes to throw them into, we still never made a dent in these leafy greens that were taking over our lives.

It took us several years before we figured out a good way to use up all the random greens that are harvested in the spring and summer. And we’ve finally come up with a great recipe that we make almost every week and no more greens are going to waste!

The secret – when you combine slow cooking with all your tough greens you end up with a little side dish magic. We basically cooked collard greens in a crockpot one day and it dawned on us that we could throw in ANY of our non-delicate greens and they would all take on the same flavor, cooking down into a nice savory side dish.

We wrote an entire article last year (read it here) all about creative ways to use up your greens, and let’s just say that we’re not feeling so creative anymore. Instead, we just make this recipe once every week or two when we need to clear some greens out of our refrigerator. We freeze some for the winter, leaving only what we can reasonably eat that week in the fridge.

Slow Cooker Recipe for Tough Greens

Ingredients

  • 6-8 cups of greens, stems removed and chopped (we have used collards, kale, bok choy, mustard greens, turnip greens, swiss chard, rainbow chard, mizuna, beet greens, etc.)
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced, or several garlic scapes, chopped
  • 4 cups (1 quart) bone broth, stock, or water
  • ham hock or several slices of cooked, chopped bacon
  • 2-3 tablespoons of pan drippings from bacon or 2-3 tablespoons butter
  • 2-4 tablespoons apple cider vinegar (find the best ACV here)
  • 2-3 teaspoons sea salt (find real sea salt here)
  • pepper (to taste)

Directions

Add all ingredients to a slow cooker and turn on low heat. Cook on low for about 6 hours. Turn off heat and adjust seasonings and vinegar to taste. (We usually end up adding more vinegar because we love that flavor.) If using a ham hock, remove it from slow cooker, pull off meat, and stir meat back into the cooked greens. Serve warm as a side dish and refrigerate or freeze leftovers.

Notes from the kitchen

These greens are a wonderful side dish to serve with grilled burgers, chicken, steak, fish, or any other BBQ dish you’re whipping up!

They store nicely in glass mason jars and will keep in the refrigerator for about two weeks or more.

So stop fretting about all those greens and go toss some in a slow cooker!

What’s your favorite way to prepare tough greens so the whole family will enjoy them?

About Betsy Jabs

Betsy holds a bachelor's degree in Psychology and a Master's degree in Counseling, and for nearly a decade worked as an elementary counselor. In 2011 she left her counseling career to pursue healthy living. She loves using DIY Natural as a way to educate people to depend on themselves to nourish their bodies and live happier healthier lives. Connect with Betsy on Facebook, Twitter, and her +Betsy Jabs Google profile.

PAID ENDORSEMENT DISCLOSURE: In order for us to support our website activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this website.

DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here.


Tasty Recipe For ALL Your Tough Garden Greens

Overwhelmed with garden greens? Throwing your hands up, plum out of ideas for using up all those fresh greens? Do they sit in your fridge, threatening to take over, while you contemplate how to incorporate them into the weekly menu? Yeah, that’s a familiar scene around here.

In the past, the most difficult greens for us to use up were the thicker ones, like kale, collards, swiss chard, and bok choy. Even when we got creative and found new dishes to throw them into, we still never made a dent in these leafy greens that were taking over our lives.

It took us several years before we figured out a good way to use up all the random greens that are harvested in the spring and summer. And we’ve finally come up with a great recipe that we make almost every week and no more greens are going to waste!

The secret – when you combine slow cooking with all your tough greens you end up with a little side dish magic. We basically cooked collard greens in a crockpot one day and it dawned on us that we could throw in ANY of our non-delicate greens and they would all take on the same flavor, cooking down into a nice savory side dish.

We wrote an entire article last year (read it here) all about creative ways to use up your greens, and let’s just say that we’re not feeling so creative anymore. Instead, we just make this recipe once every week or two when we need to clear some greens out of our refrigerator. We freeze some for the winter, leaving only what we can reasonably eat that week in the fridge.

Slow Cooker Recipe for Tough Greens

Ingredients

  • 6-8 cups of greens, stems removed and chopped (we have used collards, kale, bok choy, mustard greens, turnip greens, swiss chard, rainbow chard, mizuna, beet greens, etc.)
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced, or several garlic scapes, chopped
  • 4 cups (1 quart) bone broth, stock, or water
  • ham hock or several slices of cooked, chopped bacon
  • 2-3 tablespoons of pan drippings from bacon or 2-3 tablespoons butter
  • 2-4 tablespoons apple cider vinegar (find the best ACV here)
  • 2-3 teaspoons sea salt (find real sea salt here)
  • pepper (to taste)

Directions

Add all ingredients to a slow cooker and turn on low heat. Cook on low for about 6 hours. Turn off heat and adjust seasonings and vinegar to taste. (We usually end up adding more vinegar because we love that flavor.) If using a ham hock, remove it from slow cooker, pull off meat, and stir meat back into the cooked greens. Serve warm as a side dish and refrigerate or freeze leftovers.

Notes from the kitchen

These greens are a wonderful side dish to serve with grilled burgers, chicken, steak, fish, or any other BBQ dish you’re whipping up!

They store nicely in glass mason jars and will keep in the refrigerator for about two weeks or more.

So stop fretting about all those greens and go toss some in a slow cooker!

What’s your favorite way to prepare tough greens so the whole family will enjoy them?

About Betsy Jabs

Betsy holds a bachelor's degree in Psychology and a Master's degree in Counseling, and for nearly a decade worked as an elementary counselor. In 2011 she left her counseling career to pursue healthy living. She loves using DIY Natural as a way to educate people to depend on themselves to nourish their bodies and live happier healthier lives. Connect with Betsy on Facebook, Twitter, and her +Betsy Jabs Google profile.

PAID ENDORSEMENT DISCLOSURE: In order for us to support our website activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this website.

DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here.


Tasty Recipe For ALL Your Tough Garden Greens

Overwhelmed with garden greens? Throwing your hands up, plum out of ideas for using up all those fresh greens? Do they sit in your fridge, threatening to take over, while you contemplate how to incorporate them into the weekly menu? Yeah, that’s a familiar scene around here.

In the past, the most difficult greens for us to use up were the thicker ones, like kale, collards, swiss chard, and bok choy. Even when we got creative and found new dishes to throw them into, we still never made a dent in these leafy greens that were taking over our lives.

It took us several years before we figured out a good way to use up all the random greens that are harvested in the spring and summer. And we’ve finally come up with a great recipe that we make almost every week and no more greens are going to waste!

The secret – when you combine slow cooking with all your tough greens you end up with a little side dish magic. We basically cooked collard greens in a crockpot one day and it dawned on us that we could throw in ANY of our non-delicate greens and they would all take on the same flavor, cooking down into a nice savory side dish.

We wrote an entire article last year (read it here) all about creative ways to use up your greens, and let’s just say that we’re not feeling so creative anymore. Instead, we just make this recipe once every week or two when we need to clear some greens out of our refrigerator. We freeze some for the winter, leaving only what we can reasonably eat that week in the fridge.

Slow Cooker Recipe for Tough Greens

Ingredients

  • 6-8 cups of greens, stems removed and chopped (we have used collards, kale, bok choy, mustard greens, turnip greens, swiss chard, rainbow chard, mizuna, beet greens, etc.)
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced, or several garlic scapes, chopped
  • 4 cups (1 quart) bone broth, stock, or water
  • ham hock or several slices of cooked, chopped bacon
  • 2-3 tablespoons of pan drippings from bacon or 2-3 tablespoons butter
  • 2-4 tablespoons apple cider vinegar (find the best ACV here)
  • 2-3 teaspoons sea salt (find real sea salt here)
  • pepper (to taste)

Directions

Add all ingredients to a slow cooker and turn on low heat. Cook on low for about 6 hours. Turn off heat and adjust seasonings and vinegar to taste. (We usually end up adding more vinegar because we love that flavor.) If using a ham hock, remove it from slow cooker, pull off meat, and stir meat back into the cooked greens. Serve warm as a side dish and refrigerate or freeze leftovers.

Notes from the kitchen

These greens are a wonderful side dish to serve with grilled burgers, chicken, steak, fish, or any other BBQ dish you’re whipping up!

They store nicely in glass mason jars and will keep in the refrigerator for about two weeks or more.

So stop fretting about all those greens and go toss some in a slow cooker!

What’s your favorite way to prepare tough greens so the whole family will enjoy them?

About Betsy Jabs

Betsy holds a bachelor's degree in Psychology and a Master's degree in Counseling, and for nearly a decade worked as an elementary counselor. In 2011 she left her counseling career to pursue healthy living. She loves using DIY Natural as a way to educate people to depend on themselves to nourish their bodies and live happier healthier lives. Connect with Betsy on Facebook, Twitter, and her +Betsy Jabs Google profile.

PAID ENDORSEMENT DISCLOSURE: In order for us to support our website activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this website.

DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here.


Tasty Recipe For ALL Your Tough Garden Greens

Overwhelmed with garden greens? Throwing your hands up, plum out of ideas for using up all those fresh greens? Do they sit in your fridge, threatening to take over, while you contemplate how to incorporate them into the weekly menu? Yeah, that’s a familiar scene around here.

In the past, the most difficult greens for us to use up were the thicker ones, like kale, collards, swiss chard, and bok choy. Even when we got creative and found new dishes to throw them into, we still never made a dent in these leafy greens that were taking over our lives.

It took us several years before we figured out a good way to use up all the random greens that are harvested in the spring and summer. And we’ve finally come up with a great recipe that we make almost every week and no more greens are going to waste!

The secret – when you combine slow cooking with all your tough greens you end up with a little side dish magic. We basically cooked collard greens in a crockpot one day and it dawned on us that we could throw in ANY of our non-delicate greens and they would all take on the same flavor, cooking down into a nice savory side dish.

We wrote an entire article last year (read it here) all about creative ways to use up your greens, and let’s just say that we’re not feeling so creative anymore. Instead, we just make this recipe once every week or two when we need to clear some greens out of our refrigerator. We freeze some for the winter, leaving only what we can reasonably eat that week in the fridge.

Slow Cooker Recipe for Tough Greens

Ingredients

  • 6-8 cups of greens, stems removed and chopped (we have used collards, kale, bok choy, mustard greens, turnip greens, swiss chard, rainbow chard, mizuna, beet greens, etc.)
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced, or several garlic scapes, chopped
  • 4 cups (1 quart) bone broth, stock, or water
  • ham hock or several slices of cooked, chopped bacon
  • 2-3 tablespoons of pan drippings from bacon or 2-3 tablespoons butter
  • 2-4 tablespoons apple cider vinegar (find the best ACV here)
  • 2-3 teaspoons sea salt (find real sea salt here)
  • pepper (to taste)

Directions

Add all ingredients to a slow cooker and turn on low heat. Cook on low for about 6 hours. Turn off heat and adjust seasonings and vinegar to taste. (We usually end up adding more vinegar because we love that flavor.) If using a ham hock, remove it from slow cooker, pull off meat, and stir meat back into the cooked greens. Serve warm as a side dish and refrigerate or freeze leftovers.

Notes from the kitchen

These greens are a wonderful side dish to serve with grilled burgers, chicken, steak, fish, or any other BBQ dish you’re whipping up!

They store nicely in glass mason jars and will keep in the refrigerator for about two weeks or more.

So stop fretting about all those greens and go toss some in a slow cooker!

What’s your favorite way to prepare tough greens so the whole family will enjoy them?

About Betsy Jabs

Betsy holds a bachelor's degree in Psychology and a Master's degree in Counseling, and for nearly a decade worked as an elementary counselor. In 2011 she left her counseling career to pursue healthy living. She loves using DIY Natural as a way to educate people to depend on themselves to nourish their bodies and live happier healthier lives. Connect with Betsy on Facebook, Twitter, and her +Betsy Jabs Google profile.

PAID ENDORSEMENT DISCLOSURE: In order for us to support our website activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this website.

DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here.


Tasty Recipe For ALL Your Tough Garden Greens

Overwhelmed with garden greens? Throwing your hands up, plum out of ideas for using up all those fresh greens? Do they sit in your fridge, threatening to take over, while you contemplate how to incorporate them into the weekly menu? Yeah, that’s a familiar scene around here.

In the past, the most difficult greens for us to use up were the thicker ones, like kale, collards, swiss chard, and bok choy. Even when we got creative and found new dishes to throw them into, we still never made a dent in these leafy greens that were taking over our lives.

It took us several years before we figured out a good way to use up all the random greens that are harvested in the spring and summer. And we’ve finally come up with a great recipe that we make almost every week and no more greens are going to waste!

The secret – when you combine slow cooking with all your tough greens you end up with a little side dish magic. We basically cooked collard greens in a crockpot one day and it dawned on us that we could throw in ANY of our non-delicate greens and they would all take on the same flavor, cooking down into a nice savory side dish.

We wrote an entire article last year (read it here) all about creative ways to use up your greens, and let’s just say that we’re not feeling so creative anymore. Instead, we just make this recipe once every week or two when we need to clear some greens out of our refrigerator. We freeze some for the winter, leaving only what we can reasonably eat that week in the fridge.

Slow Cooker Recipe for Tough Greens

Ingredients

  • 6-8 cups of greens, stems removed and chopped (we have used collards, kale, bok choy, mustard greens, turnip greens, swiss chard, rainbow chard, mizuna, beet greens, etc.)
  • 1 small onion, chopped
  • 2-3 garlic cloves, minced, or several garlic scapes, chopped
  • 4 cups (1 quart) bone broth, stock, or water
  • ham hock or several slices of cooked, chopped bacon
  • 2-3 tablespoons of pan drippings from bacon or 2-3 tablespoons butter
  • 2-4 tablespoons apple cider vinegar (find the best ACV here)
  • 2-3 teaspoons sea salt (find real sea salt here)
  • pepper (to taste)

Directions

Add all ingredients to a slow cooker and turn on low heat. Cook on low for about 6 hours. Turn off heat and adjust seasonings and vinegar to taste. (We usually end up adding more vinegar because we love that flavor.) If using a ham hock, remove it from slow cooker, pull off meat, and stir meat back into the cooked greens. Serve warm as a side dish and refrigerate or freeze leftovers.

Notes from the kitchen

These greens are a wonderful side dish to serve with grilled burgers, chicken, steak, fish, or any other BBQ dish you’re whipping up!

They store nicely in glass mason jars and will keep in the refrigerator for about two weeks or more.

So stop fretting about all those greens and go toss some in a slow cooker!

What’s your favorite way to prepare tough greens so the whole family will enjoy them?

About Betsy Jabs

Betsy holds a bachelor's degree in Psychology and a Master's degree in Counseling, and for nearly a decade worked as an elementary counselor. In 2011 she left her counseling career to pursue healthy living. She loves using DIY Natural as a way to educate people to depend on themselves to nourish their bodies and live happier healthier lives. Connect with Betsy on Facebook, Twitter, and her +Betsy Jabs Google profile.

PAID ENDORSEMENT DISCLOSURE: In order for us to support our website activities, we may receive monetary compensation or other types of remuneration for our endorsement, recommendation, testimonial and/or link to any products or services from this website.

DISCLAIMER: Information on DIY Natural™ is not reviewed or endorsed by the FDA and is NOT intended to be substituted for the advice of your health care professional. If you rely solely upon this advice you do so at your own risk. Read full Disclaimer & Disclosure statements here.