Braised Collards with “Pot Likker”

I discovered the wonder of collard greens after moving down South in the early 1980s. Typically, collards are cooked for hours on top of the stove to make them tender and flavorful. A slow cooker does an even better job of cooking the greens, since you don’t have to watch the pot, and there’s no danger of cooking off all that delicious braising liquid known as “pot likker” (or “liquor”). Be sure to wash the collards well before using to remove any sand. A touch of liquid smoke, vinegar, and