Author Notes
This is a collision of some of the Southern staples in an easy slow cooker recipe. Delicious and healthy, it is the perfect side dish or entree. —Alchemist
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Ingredients
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1 pound
collard greens
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1/4 pound
turnip greens
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1/4 pound
mustard greens
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1/4
head of cabbage
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1 1/2 cups
unsweetened apple juice
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1 1/2 cups
water
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2 tablespoons
lemon juice
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2 tablespoons
apple cider vinegar
Directions
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Cut/ tear the leaves in desired sizes or patterns. Make sure to make collard pieces small, however, to facilitate cooking because collards are the toughest of the vegetables being cooked.
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Place all of the vegetables in a 5 quart slow cooker (The vegetables begin to condense over time, so it is possible to use a slightly smaller slow cooker. It’ll just be a really tight fit initially.
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Add all of the rest of the ingredients to the slow cooker.
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Cook on low for 8-10 hours or until desired tenderness.
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