Name: Collards and Coleslaw
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 onion, finely chopped; 1 piece bacon, finely chopped; 1 clove garlic, minced; 1 bunch collard greens, stemmed and thinly sliced; 1 cup chicken broth; ½ small head cabbage; 1 tsp celery seeds; ½ cup cider vinegar; ⅓ cup sugar; 2 tbsp vegetable oil; 1 tbsp Dijon mustard; 1 ½ tsp dry mustard powder; 2 tsp kosher salt

1

Sauté the onion, bacon, and garlic in a small skillet over medium heat until bacon is rendered and onion is soft, about 6 minutes. Transfer onion mixture to a Suvie pan with the chicken broth, collards, and 1 tsp salt.

2

Insert pan into your Suvie, input settings, and cook now or schedule. Bottom Zone: Slow Cook High for 2 hours

3

While the collards cook, prepare the coleslaw. In a large bowl, whisk together celery seeds, vinegar, sugar, vegetable oil, Dijon, dry mustard, and kosher salt until the sugar has dissolved. Add the cabbage, tossing to coat. Place coleslaw in the refrigerator until ready to serve.

4

Once the collards have finished cooking, remove pan from your Suvie and season to taste with salt and pepper.

5

Remove coleslaw and season to taste with salt and pepper, adding additional vinegar or sugar as needed.

Collards and Coleslaw

Ingredients

13 Ingredients

Instructions

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