Place smoked ham shank in crock pot.
Open can of beans
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.
n a large (6 quart) pot of water. Bring the water
Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.
Wash collard greens and remove stems. Place in crock pot on low.
In a
nd cut all of the collard greens into bite size pieces (about
Note: be sure to rinse collards thoroughly before using.
Remove any thick stems and tear or chop leaves into strips.
Cook bacon in a skillet until the fat renders and bacon becomes translucent.
Place bacon, with its drippings, into the bottom of the crock pot.
Add the greens, ham hock, salt, pepper, and water into crock pot.
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 crock pot.
Serve greens with minced onion, vinegar and Tabasco, if desired.
Rinse your collard greens with water in a collander.<
Cut the collard green leaves and discard the
lways 2 quarts.
Clean collard greens and remove the stems. Tear
nions are translucent. Add the greens to the pan just until
Since Collard Greens are VERY SANDY you must
To prepare greens, cut away the tough stalks
he butter in a large pot over medium-low heat. Add
eaves off stalks.
Place collard greens in cold water.
Wash
tems and ribs from the collard greens. Stack the leaves and roll
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.
Chop collard greens in small pieces and blanch
Clean 3 bunches of collard greens thoroughly by sprinkling with salt,
onths.
In a large pot, bring 3 quarts of water