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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 3 |
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From my collection of handwritten recipes. Ingredients:
1 cup beef broth (double strength) |
1 cup water |
2 smoked ham hocks (9 oz. each) |
2 garlic cloves, minced |
2 tablespoons cider vinegar |
1/2 teaspoon crushed red pepper flakes |
3 lbs collard greens, well rinsed, thick stems trimmed off and discarded, cut crosswise into 1/2-inch thick strips |
salt |
Directions:
1. In a large pot, combine the broth, water, ham hocks, garlic, vinegar, sugar and red pepper. 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. Cover and cook until the greens are very tender, 4-5 hours on low. Remove the ham hocks, 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.
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