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15 minutes
500 minutes
515 minutes
- 1 bunch collard greens, thinly sliced
- 3 slices bacon
- 2 tablespoons sliced fresh jalapeno pepper
- 0.25 teaspoon salt
- In a large pot, immerse collard greens in salted water and bring to a boil. Lower the heat to medium-low and gently simmer until tender, approximately 10 minutes. Drain and transfer the greens to a slow cooker.
- In a large deep skillet, crisp up the bacon over medium-high heat, turning occasionally, until perfectly browned, for around 10 minutes. Crumble the bacon and add it along with the grease to a slow cooker. Pour in the chicken stock and add jalapeno slices. Season with salt and pepper. Cook on Low for 8 hours or overnight.
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