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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.) This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |