Ingredients
Equipment
Method
- Cook the beef bacon in a skillet until crispy, then transfer it to a plate. Set aside 2 tablespoons of the rendered drippings. Crumble the cooked bacon once cooled and keep it covered in the fridge until you're ready to serve.
- Rinse the collard greens thoroughly to remove any grit. Remove the tough center stems, then cut or tear the leaves into 2- to 3-inch pieces.
- Lightly coat the inside of the slow cooker with non-stick spray.
- Place the prepared collard greens, chopped onion, and minced garlic into the slow cooker.
- In a bowl, combine the Halal chicken stock, crushed red pepper, the reserved beef bacon drippings, and apple cider vinegar; whisk well.
- Pour the stock mixture over the greens and aromatics in the slow cooker.
- Cover and cook on the low setting for 10 hours, or until the greens are very tender.
- After cooking, adjust the seasoning with salt and black pepper to taste.
- Briefly warm the crumbled beef bacon in the microwave, then sprinkle it over the greens just before serving.
Nutrition
Notes
Wash collard greens thoroughly in a few changes of water to avoid any grit. You can substitute pork bacon for beef bacon if dietary restrictions allow, but remember to reserve the drippings for flavor. Go easy on additional salt until after cooking, because the stock and bacon already contribute plenty. Store leftovers refrigerated for up to five days and reheat gently, adding reserved bacon just before serving to keep it crisp. This dish is best enjoyed fresh, as freezing can make the greens watery.