If you’re going to use a crock pot, here are some tips for the green part of collard.
Put the green in the crockpots first.
Crockpots are a great way to get a green as a part of a meal, especially if you’re making a collard soup.
If you want to cook your greens in the slow cooker, it’s usually easier.
The green will take longer to cook, but it’s still a great option for those who want to add the greens to a salad or other dish.
Add greens at the right time.
If greens don’t appear to be ready when you pull out the crook, put them on the stovetop to let them absorb some of the moisture from the air.
This will give them a chance to cook.
You can make collard sauce at home.
You’ll need: A crock, water, salt, pepper, olive oil, garlic, cilantro, and a few green onions.
You may want to use the leftover green or a whole head of green cabbage for this recipe.
If making the collard in the Slow Cooker, make sure to cover the crocks with plastic wrap.
If they’re not covered, they will absorb some moisture.
If the crocs are covered, the greens will absorb less moisture.
Make sure you rinse off the greens when you’re done cooking.
This keeps them from sticking to the croks.
Use the same cooking time for the greens as for the cabbage, but not for the soup.
You will need about a tablespoon of olive oil in the sauce, plus a couple tablespoons of salt, if you want more of an oilier taste.
If using collard, put the greens on top of the soup, but don’t stir the greens in.
This gives the greens a chance for more to absorb.
If your greens don,t cook immediately, you can add a couple of tablespoons of oil to the soup before you stir in the greens.
If it doesn’t taste like a soup, use the oil and the greens separately.
If cooking in a slow cooker with a slow release crock and slow release water, cook the greens over low heat for a few minutes, then turn the crok to high heat and add the water.
Keep the croc to a low simmer for at least three hours.
Collard greens can be stored in the refrigerator for up to a month.
The more liquid they have, the longer they can be kept frozen, but be sure to cook them at least four hours before serving.
If fresh greens don?t look as good as you want, add them to the slow cooker as soon as they’re available, so they cook quickly and don?
Tear them into bite size pieces and store them in the freezer.
This way, you won?t have to worry about cooking the greens all at once.