“In 'Williams-Sonoma Essentials of Slow Cooking'”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove the coarse stems and center ribs from the collard greens, then rinse and drain the leaves.
  2. Dry completely and coarsely chop.
  3. In a small frying pan over med-high heat, warm the oil.
  4. Add the pancetta and cook, stirring often, until browned, about 6 minutes.
  5. Transfer to a paper towel-lined plate and set aside.
  6. To cook on stove top--In a large pot, bring 4 quarts of water to a boil.
  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. To cook in slow cooker--transfer the greens to a slow cooker and add 4 quarts water.
  9. Cover and cook, stirring occasionally, until the greens are very tender, 2 hours on LOW.
  10. In any liquid remains, drain the greens before transferring them to a serving bowl.
  11. Season with pepper and stir in the reserved pancetta and red pepper flakes; serve warm.

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