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Down-Home Collard Greens

Source of Recipe


From "The Slow Cooker Ready and Waiting Cookbook"






List of Ingredients



• 1 cup double-strength beef broth (canned or homemade)
  
• 1 cup water
  
• 2 smoked ham hocks (about 9 ounces each)
  
• 2 cloves garlic, minced
  
• 2 Tbsp cider vinegar
  
• 1 tsp sugar
  
• 1/2 tsp crushed red pepper
  
• 3 lbs. collard greens, well rinsed, thick stems trimmed off and discarded, cut crosswise into 1/2-inch thick strips
  
• Salt to taste
  






Instructions



1. In a large pot, combine the broth, water, ham hocks, garlic, vinegar, sugar and red pepper and bring to a boil over medium-high heat. Add the collard greens in batches, covering the pan and waiting for each batch to wilt before adding the next batch. Transfer to a 3-1/2-quart slow cooker.
   
   
2. Cover and cook until the greens are very tender, 4 to 5 hours on low. Remove the ham hocks from the greens, and remove and discard the skin. Remove the meat from the bones, coarsely chop the meat, and return to the slow cooker. Season the greens with salt to taste.
   
   
3. If serving as a side dish, drain the greens, reserving the flavorful cooking liquids (called "pot liquor") -- and serve the greens and pot liquor separately. If serving as a chunky soup, ladle the greens and pot liquor together into deep bowls.
   
   Makes 4 to 6 servings.