Robin Robertson’s Messa Collards are made in a slow cooker. You’re gonna love these flavorful greens.
I love Robin Robertson’s Fresh from the Vegetarian Slow Cooker cookbook. The unusual combination of ingredients and the little tips and tricks she includes in the recipes make it easy to create an amazing meal. Her “Messa” Collards recipe is no exception. I know a lot of people tout eating “greens” these days, and I have always loved collards. This is an easy way to add them to your diet! It’s not only vegetarian, it’s vegan and gluten-free, and you can make them in a slow cooker.
The recipe takes just a few minutes to prep and then you cook the collards on low for 6 hours, adding a bit of vinegar or liquid smoke just before serving. Super simple.
Chiffonade The Greens
My husband and I often host people from other countries who are attending classes at the Summer Peacebuilding Institute. One trick a Kenyan guest taught me is how to slice collards.
First, rinse them to remove any sand or dirt. Then cut the tough stems away from the greens. Place 3-5 leaves atop one another and roll them lengthwise, like a cigar. Slice from the short side into 1/4-inch ribbons. The term for this type of slicing is chiffonade.
I do prefer my collards to be a bit undercooked, and that’s hard to do with a slow cooker, so admit I usually make them on top of the stove. Their color is much more appealing!
What You Need
You will need a knife, cutting board, measuring cups and spoons, garlic mincer and a slow cooker. Buy the very best kitchen tools you can afford.
Robin Robertson’s “Messa Collards Recipe
Robin Robertson's "Messa" Collards
- 3 tablespoons olive oil (Robin's recipe only uses 1 tablespoon.)
- 1 small yellow onion (chopped)
- 1 large clove garlic (minced)
- 1 pound fresh collard greens (trimmed of heavy stems, well washed, and coarsely chopped)
- 1 cup vegetable stock
- Salt and freshly ground black pepper (I used about 1/4 to 1/2 teaspoon of each)
- 1 1/2 tablespoons cider vinegar (or 1 teaspoon Liquid Smoke)
- Heat the oil on high in a 4-quart slow cooker (crock pot). Add the onion and garlic, and cook until you prep the remaining ingredients.
Thoroughly wash the collards and chop coarsely.
Add the chopped collards and vegetable stock to the pot.
Season with salt and pepper.
- Turn the heat setting to low, cover and cook for 6 hours until the collards are tender.
- Just before serving, stir in the vinegar or Liquid Smoke.
Alternate Cooking Method:
If you prefer your collards to be bright green and more chewy, as I do, sauté them on top of the stove. Heat your oil in a large sauté pot, add the onions and cook until tender and transparent. Add the garlic. Give it a stir. Add the chopped collards, vegetable stock, salt and pepper, and cook over medium heat for about 15 minutes until the greens are still bright, but becoming soft. Splash in the vinegar or liquid smoke, and serve hot.
Affiliate Disclosure: Many of the links included throughout Recipe Idea Shop are affiliate links, which means if you follow them and you buy something, we will get a small commission. It doesn’t cost you a penny more, and you can still use your Amazon Prime account to buy. Don and I love our Amazon Prime account. This posting includes affiliate links.
Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
WHAT’S NOT TO LOVE?
Trust me, you’re gonna love this recipe. Up your recipe repertoire. Add this recipe to your collection. But don’t stop there…subscribe to our email newsletter and get a free cookbook and a printable grocery shopping list.
RATE, PIN & SHARE!
Please Rate our recipes, and Pin and Share them on social media. Comments are welcome, too!
You May Also Like These Recipes From Recipe Idea Shop
BEFORE YOU GO, DID YOU GRAB YOUR FREE COOKBOOK?