Make Collard Greens and Ham in a Crockpot
Collard greens and ham hocks are a classic traditional food in the southern USA.
Ingredients
- 2 smoked ham hock
- 4-6 slices fat back or thick bacon (optional)
- 16 cups collard greens, tough ribs and stems removed,torn into thin strips
- 2 teaspoon salt
- 1 tsp. black pepper
- 8 cups chicken stock or water
- 1 cup minced mild onions (optional)
Steps
- Rinse Collard greens well.
- Remove any thick stems and tear or chop leaves into strips.
- Chop fat back or bacon into little bits, then cook in a skillet until the fat renders and the fat back is crunchy (or, if using bacon, until the bacon is translucent).
- Place fat back or bacon, with some of the drippings, into the bottom of the crockpot.
- Add the greens, ham hock, salt, pepper, and chicken stock or water into the crockpot.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Remove ham hock, discard skin and shred meat, returning meat to crockpot.
- Serve greens with minced onion, vinegar, red wine vinaigrette, and/or Tabasco sauce, if desired.
