Nutrition

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups chicken broth
• 1-1/2 cups water
• 2 smoked ham hocks
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 pound collard greens
• 1 tablespoon cider vinegar
• Dash hot pepper sauce

Instructions

1. 1 In a medium skillet, heat the oil over medium heat. Cook the onion until it's tender, four to five minutes. Add the garlic and cook it for one minute longer. Transfer the aromatics to a 6-quart slow cooker. Add the chicken broth, 1-1/2 cups of water, the ham hock, the salt, the pepper and the crushed red pepper flakes.
2. 2 Wash the collards thoroughly and remove the thick stems. Stack and roll up the collard leaves, then slice them into 1/2-inch-thick strips. Add them to the slow cooker and cook them until they're tender, stirring occasionally, for six to eight hours.
3. 3 Remove the ham hock and remove the meat from the bones, discarding the bones and fat. Return meat to the slow cooker, along with cider vinegar and hot sauce. Stir to combine everything, and serve.

Original Source

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