“In 'Williams-Sonoma Essentials of Slow Cooking'”
1hr 15mins

Ingredients Nutrition


  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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