Writing about New Orleans reminded me just how many home cooks make variations on greens and rice. With a crock pot, the long stewing that tenderizes the greens is no longer needed. Put it all together, put on the lid and walk away.
Made before work, you can come home, make a little rice and impress your significant other with real home cooking.
Chopped Collards (at least 5 cups per person)
Garlic (two cloves per serving)
Water or stock
Put a tiny drizzle of oil in the bottom of the crock, set on high add the sliced garlic and the lid and go have breakfast. When you are finished the garlic will be fragrant and ready for the greens.
Pack the chopped greens in the pot and use 3/4 cup liquid per 5 cups of chopped greens. Turn to low, put on the lid and walk away.
Let's talk about adding meat.
I like to pack the pan with smoked turkey butts layered in with the collards. You can also used smoked turkey wings or ham hocks. The smoke adds a great deep flavor.
When you get home, taste, adjust for salt and serve with rice.
With some butts it is a complete meal. A soul satisfying meal.