Ingredients

• 1 bunch collard greens , thinly sliced
• 3 stripss bacon
• 2 cups chicken stock
• 2 tablespoons sliced fresh jalapeño chile pepper
• 0.25 teaspoons salt
• 0.25 teaspoons ground black pepper

Instructions

1. 1 Place collard greens in a large pot; cover with salted water and bring to a boil. Reduce heat to medium-low; simmer until just tender, about 10 minutes. Drain and transfer greens to a slow cooker.
2. 2 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Crumble bacon; reserve drippings.
3. 3 Add chicken stock, bacon, drippings, and jalapeño slices to slow cooker; season with salt and black pepper. Cover slow cooker. Cook on Low for 8 hours or overnight.

Nutrition per serving