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Categories:Viewed: 41 - Published at: 5 years ago
Ingredients
- 1 pound collard greens
- 1/4 pound turnip greens
- 1/4 pound mustard greens
- 1/4 head of cabbage
- 1 1/2 cups unsweetened apple juice
- 1 1/2 cups water
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar
Method
- Cut/ tear the leaves in desired sizes or patterns. Make sure to make collard pieces small, however, to facilitate cooking because collards are the toughest of the vegetables being cooked.
- Place all of the vegetables in a 5 quart slow cooker (The vegetables begin to condense over time, so it is possible to use a slightly smaller slow cooker. It'll just be a really tight fit initially.
- Add all of the rest of the ingredients to the slow cooker.
- Cook on low for 8-10 hours or until desired tenderness.
