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- S. Chokel
- 1 cup (225 ml) double-strength beef broth, canned or homemade
- 1 cup (225 ml) water
- 2 smoked ham hocks, each about 9 oz (252 grm).
- 2 garlic cloves, minced
- 2 tbsp (30 ml) cider vinegar
- 1 tsp (5 ml) sugar
- 1/2 tsp (2 ml) crushed red pepper
- 3 lbs (1.4 kg). collard greens, well rinsed, thick stems trimmed off and discarded, cut crosswise into 1/2 inch thick strips
- salt and pepper, to taste
- 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 quarts (3300 ml) slow cooker.
- Cover and cook until the greens are very tender, 4 to 5 hours on low (200 degrees).
- 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.
- Serve with your favorite hot sauce and/or vinegar.
- This is especially good served with fried pork chops, fried chicken, or chicken fried steaks and lots of corn biscuits or corn bread with butter and honey. NOT a diet dish, but very tasty, and incredibly nutritious considering the calorie count.
You can substitute kale, mustard greens or other other combination of greens you like, (spinach is not a good substitute, as it is too tender).
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