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Dr. Bill's Slow Cook Spicy Collards

Dr. Bill's Slow Cook Spicy Collards

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Published by Bill Pinder
Recipe for making spicy slow cooked collard greens.
Recipe for making spicy slow cooked collard greens.

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Categories:Types, Recipes/Menus
Published by: Bill Pinder on May 06, 2011
Copyright:Attribution Non-commercial


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Bill's “Slow Cook” Spicy Collards
Shopping List
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large 16oz bag of Collard Greens (pre-washed and cut) large red onion clove of garlic large jalapeno peppers bunch of scallions or green onions

(substitution will lessen flavor – vegetarians can use flavored tofu) ● 1 – Pack of “Walter L. Park's” Home Style Foods Hot Sausage links (3 per pack) ● 1 – tube of Sage Pork Sausage

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container of garlic power container of oregano container of Italian seasoning container of ground cayenne pepper container of tumeric bottle of Bragg's Liquid Amino bottle of Hickory Liquid Smoke bottle of Pure Maple Syrup bottle of Extra Virgin Oive Oil

Preparation and Mix
Step 1
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Chop and sauté 1 hot sausage link in the first frying pan Brown and ground ½ tube of the sage sausage in second frying pan Shell and chop 3 cloves of garlic Chop Jalapeno peppers Chop scallions/green onions equal to ½ cup Chop red onions equal to ½ Boil 8 cups of water in large sauce pan Empty both cooked sausages and their juices into the empty cockpot Pour the 8 cups of boiling water over the sausages Turn cockpot on the “high” setting Add the jalapeno peppers, scallions, red onions and chopped garlic Add ½ teaspoon of cayenne, garlic powder, oregano, italian seasoning and tumeric Add 1 tablespoon of Braggs Liquid Amino, Hickory Liquid Smoke and olive oil Add 1 cup of maple syrup Add whole bag of collard greens Add hot water to cover greens

Step 2
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Cooking Instructions
Step 1 Step 2 NOTE: Cover and cook on “high” setting for 4 hours - stir ocassionally, add water as needed Season to taste – cover and cook on “low” setting for 8 hours Don't pour away the juice from the greens, this is “pot-licker” - a tasty nutritious drink!

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