The most delicious collard greens recipe made extra easy in the crockpot. You will love the smoky-sweet spicy taste that perfectly balances the tangy collard greens.
10cupscollard greens(heavy stems removed, trimmed and chopped)
1yellow bell pepper(cut in strips)
1`largesweet onion(cut into half, then sliced)
1(12-ounce jar)roasted bell pepper strips(do not drain)
1tablespoonolive oil
16ouncessmoked andouille sausage(sliced)
½teaspoonkosher salt
Instructions
In a medium-sized skillet, or crockpot with a browning function, preheat olive oil over medium-high heat. Add sausage and cook just long enough to brown both sides.
Remove the sausage with a slotted spoon. Transfer the remaining pot juices to the crock pot (eave the juices in the pot if you used your browning feature).
Turn the crockpot on high. Add broth, vinegar, molasses, and collard greens to the crockpot. Stir to combine, cover and cook for 1 hour to wilt the greens.
Add onions, peppers, sausage, and salt to the slow cooker. Turn heat to low and cook 4 to 6 hours or until the greens and vegetables are tender.
Notes
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VARIATIONS: Use any smoked sausage, between 12 and 16 ounces; use any color of sweet bell pepper (yellow, orange, or red); substitute drained fire-roasted diced tomatoes (with or without green chiles) for the roasted red bell pepper; to increase the spice add hot sauce, red pepper flakes, or use hot andouille sausage; any greens (or a combination of) can be substituted for the collard greens.
TIPS: Browning the sausage adds a lot of flavor to the dish, but if you're in a hurry, you can skip this step.
SERVING SUGGESTIONS: Salt and pepper to taste. Add hot sauce to taste.
STORAGE: Refrigerate for up to 4 days. This recipe cannot be frozen.