Reviewed: Jan. 5, 2012

I used this recipe for the slow cooker method and I used the Kickin' Greens for the actual recipe. I used bacon grease vs. olive oil and sauted the onion and garlic then added two pounds of collard greens. I used a dandoodle (VA/NC seasoned meat), water not chicken broth, and red pepper flakes. After 45 minutes on the stove, the greens were bitter so I added 1T. brown sugar and 1 T. apple cider vinegar. I transferred the greens to a slow cooker and let it sit in the fridge overnight with the dandoodle which provides the seasonings. I cooked the greens on low for 4-6 hours and kept adding brown sugar to eliminate the bitterness. Overall, I probably added 1/4 c. brown sugar and 2 T. apple cider vinegar for the 2lbs. of fresh collard greens. My BIL uses honey vs. brown sugar. Definitely a keeper! Delicious and this slow cooker method does not make the greens turn to mush but I prefer the fresh onions and garlic of the kickin' collard green recipe.

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4 users found this review helpful

Reviewer:

Lori

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Living In: Colonial Heights, Virginia, USA

Reviewed: Aug. 2, 2010

Very good recipe. I used smoked turkey legs and instead of boiling the meat on the stove first, I threw everything into the crockpot. I put in 2 cups of chicken broth and cooked on low for 6 hours.

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40 users found this review helpful

Reviewer:

denisett

Cooking Level: Intermediate

Reviewed: Feb. 23, 2010

unbelivable good and easy. It came out perfect I was able to make it ahead of time and in the crock pot it frees up a burner on the stove for other things

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6 users found this review helpful

Reviewer:

mcgram

Reviewed: Jul. 31, 2009

Kimmy, is the one with the right idea for these greens. WOW! These are the best greens I've made! Replacing the ham with smoked neck bones, 2 different seasonings, & adding as you go is the way. I used crushed red pepper instead of j-peppers..delicious. Making it again tonight.

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16 users found this review helpful

Reviewer:

Natural Foods

Reviewed: Feb. 28, 2009

Yummy! All I can say, simply delicious!

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4 users found this review helpful

Reviewer:

Ms. Keri

Cooking Level: Expert

Home Town: Amarillo, Texas, USA

Reviewed: Dec. 24, 2008

This recipe is wonderful. My daughter never had any interest in collards, now - when I ask her if she has any special request for holiday meals.... Crock Pot Collards I think it's the jalepeno peppers that make the difference.

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11 users found this review helpful

Reviewer:

Mona

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Cooking Level: Intermediate

Home Town: Pierpont, Ohio, USA

Living In: Columbia, South Carolina, USA

Reviewed: Nov. 19, 2008

While the taste was still banging, it was not a good fit for me. I used vinegar instead of baking soda. I would also recommending passing up the cooking before putting into the slow cooker.

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40 users found this review helpful

Reviewer:

Nana

Cooking Level: Expert

Home Town: Sanford, Florida, USA

Living In: Broad Brook, Connecticut, USA

Reviewed: Aug. 22, 2008

Perfect. Even better the next day!

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4 users found this review helpful

Reviewer:

Sheila

Reviewed: Nov. 27, 2007

this was a great recipe..but i made so many changes that it evolved into a recipe of my own creation. first i omitted step 1 and the baking soda. next, i put in smoked turkey necks and seasoning(old bay and tony chacherre's creole seasoning) and the greens at the same time. next i piled on the greens(i conbined collard and mustard)!! i let them cook down for an hour and then put in the extra greens that didn't fit at first. i stirred every hour or so and added seasoning to taste. i cooked for 5hrs the night before and then 3hrs the day of thanksgiving, by doing that the seasonings had asorbed really well and the greens were tender and flavorful!! hope this helps a little.

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98 users found this review helpful