How to make it

  • Place greens in a 5 quart slow-cooker; set aside IN a medium pot, combine chicken broth, onion, vinegar, sugar, 1 tablespoon of the steak seasoning, and liquid smoke. Bring to a boil. Pour over greens.
  • Sprinkle fat side of roast with remaining 1 teaspoon steak seasoning. Place roast on top of the greens
  • Cover and cook on LOW heat setting for 6 to 8 hours.
  • Transfer roast to a serving platter and tent with aluminum foil to keep warm. Reserve cooking liquid in slow cooker. Cover slow cooker; turn to high heat setting.
  • For dumplings, prepare a stack of 8 paper towels; set aside. IN a medium bowl, combine corn muffin mix, baking mix, and evaporated milk. Stir to form a soft dough. Remove lid from slow cooker and drop dough by spoonfuls into hot mixture. Place paper towel stack on top of slow cooker ( to absorb moisture). Secure with lid. Cook 15 minutes.
  • Slice roast and serve with dumplings and greens.

Reviews & Comments 8

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  • modelsmom 9 years ago
    Oh my! I'm a New Englander from generations of New Englanders ... but this one recipe might be enough to send me to Dixie! Almost looking forward to fall, so I can try it. Thanks for another great post.
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  • carmenperez 10 years ago
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  • tall1smokey 10 years ago
    I lived in South Carolina for about 8 yrs. I am going to give this a try real soon.
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    " It was excellent "
    gabrielle ate it and said...
    Beautiful! This will be Sunday dinner this weekend ;)
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  • nocturnalife 10 years ago
    I have never had collard greens, sounds like a great way to try them. I will definitely try it.
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  • judypatterson 10 years ago
    Yummm o Looks great. will try.
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  • lunasea 10 years ago
    Lillyann hon - that sounds and looks so incredible! I let you know when I make this - and it is now on my short list. This is one of the perfect Southern meals...*tummy growl*... =)
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  • cheryilyn 10 years ago
    This sounds great. A definate keeper.
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