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>Another Recipe for a Northern Boy Trying Collards > >Collard Slow Cooker CasseroleŽ >(Slow cooker) >1 package (16 ounces, 5 cups) frozen chopped collard >greens >2 tablespoons olive oil >2 tablespoons rice vinegar >1/8 teaspoon baking soda >1 teaspoon salt or salt substitute >1 can (10.75 ounces) cream of chicken soup >1 can (10.75 ounces) cream of mushroom soup >2 teaspoons SplendaŽ or sugar >1 large can French fried onions > >Place all the ingredients except the onions in a slow >cooker. Cook on high for 3-4 hours until tender. >Layer the onions on top inside the cooker 10-15 >minutes before serving. > >Notes: >Collards do not require as much cooking as other >greens. The time required by slow cookers may vary. >Check for doneness. Cook on low if you will need to >leave the cooker for several hours. > >If you use fresh collards, double the amount. Place >the collards in a big pot, and sauté them in olive >oil. As soon as the collards wilt, they will shrink.

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