Slow Cooked Collard Greens

Followed the recipe almost exactly. Used organic chicken broth and doubled the whole recipe. Took this to a pig picking and had everyone asking for the recipe. I used high quality bacon so didn't have as much grease to pour in, but that's probably good. Has a nice little kick because of the jalapenos but not overwhelming. The chicken broth and bacon give it a great taste. This is probably assumed in Step 1 but for anyone new to collards, you should wash each individual leaf, then cut out the large part of the stem, then roll the leafs like a cigar, then cut it into thin strips.

A neighbor gave me some fresh collard greens from his garden. Seriously, these may be the best collards that I've had, either homemade or in a restaurant. Two things that I really liked about this recipe are the rich flavor that the chicken stock adds and the little kick from the fresh jalapeño peppers. I know many people add crushed red pepper flakes to collards, but the jalapeños brought a different flavor (I added a pretty good sized pepper). And the fact that this is a slow cooker recipe, keeping me out of the hot kitchen at dinner time, is a bonus. Served with a splash of vinegar at the table. 3 D's Mom, thanks for sharing your recipe, we really enjoyed it.