Ingredients

The following ingredients have 5 Servings
  • 5 to 6 lb. collard greens 
  • 2 tsp. canola oil 
  • 1/4 lb. pancetta, finely diced 
  • 4 quarts water 
  • Freshly ground pepper, to taste 
  • 1/2 tsp. red pepper flakes 

Instruction

  • Remove coarse stems and center ribs from the collard greens, then rinse and drain the leaves. Dry completely and coarsely chop.
  • In a small fry pan over medium-high heat, warm the oil. Add the pancetta and cook, stirring often, until browned, about 6 minutes. Transfer to a paper towel-lined plate and set aside.
  • Stovetop method: In a large pot over high heat, bring the water to a boil. Add the greens, reduce the heat to medium-high, cover partially and simmer, stirring occasionally, until very tender, about 45 minutes.
  • Slow-cooker method: Transfer the greens to a slow cooker and add the water. Cover and cook, stirring occasionally, until the greens are very tender, about 2 hours on low.
  • If any liquid remains, drain the greens before transferring them to a serving bowl. Season with pepper and stir in the reserved pancetta and the red pepper flakes. Serve warm. Serves 4 to 6.
  • Adapted from Williams-Sonoma <i>Essentials of Slow Cooking,</i> by Melanie Barnard, Charles Pierce & Denis Kelly (Oxmoor House, 2008).