2 smoked ham hocks (1 1/4 lb. approximately)
2 (14 oz.) cans chicken broth
2 (1 lb.) pkg. prewashed chopped fresh collard greens
1/2 c. chopped sweet onion
2 Tbsp. light brown sugar
2 Tbsp. apple cider vinegar
2 tsp. kosher salt
1 tsp. crushed red pepper
1/2 tsp. black pepper
Combine all ingredients in a 6-quart oval slow cooker. Cover and
cook on low 9 hours. Carefully remove ham hocks and all bits of bone
before stirring greens after cooking. Cool ham hocks. Thoroughly
remove all fat and bone; return lean meat to slow cooker. Stir into
greens and serve.
Make it Ahead: You can make the collard greens up to 2 days in
advance. Allow greens to cool before placing them in the
refrigerator in the slow cooker insert. Allow the insert to stand at
room temperature for 30 minutes before returning it to the slow
cooker to reheat the greens. (Immediately heating a chilled insert
could cause it to crack.)
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