Crock Pot Spicy Collards With Ham

Step 1: Base ... Heat a small saute pan to medium heat; and add the olive oil and red pepper flakes. Then, add the onions, garlic, jalapenos, a pinch of salt and pepper; and, saute 3-4 minutes, stirring often. Then, add the mix to the crock pot.

Step 2: Collards Note: First - 1 bunch usually weighs 1 lb; 1 lb equals 6 cups cleaned and chopped; and, most bags are already cleaned and chopped, and usually weigh 16 oz (or 5-6 cups). So, you can take it from there. I know 18 cups of raw chopped kale sounds like a lot; but, you will end up with approximately 4 1/2 cups cooked.

Step 3: Collards ... First - you want fresh NOT frozen collards for this dish. Second - you can buy them bagged; already cleaned and stems removed - they are very convenient - but they do cost more. Third - You can buy fresh bunches; and clean them yourself - which I prefer. Now, to clean them - make a first around the top of the leaf, squeeze, and pull straight down the stem. All the tender leaf parts will come off, leaving the thick tough stem. You can also use a knife to cut the stem out; but, this is so much easier. Now, stack all the leafs together and rough chop. I also like to take a couple of stems, small dice them; and, add them to the pot as well.

Step 4: Cook ... Add all the greens, packing them in to the crock pot; and nestle the ham hock right in the middle. Then, add the vegetable broth, water, half of the vinegar, brown sugar, and a pinch of salt and pepper to a bowl or measuring cup; and, mix. Then, pour over the top of the greens and ham hock. Remember, you can re-season with salt and pepper later.

Step 5: Cover and cook for 5-7 hours on low heat. Now, realize that all crock pots are different. I have a large oval new pot; and, mine took 5 hours. However, some people prefer them really cooked down. I don't mind a little bite to mine. If you like them cooked down more ... you may need to cook them a bit longer. It really is a personal preference.

Step 6: Finish ... Turn off the heat on the crock pot - remove the ham hock from the collards; and, transfer to a cutting board. Cut off ham, and transfer back to the crock pot. Add the remaining cider vinegar; and, season with additional salt and pepper is necessary.

Step 7: Serve and ENJOY! ... These are perfect as a side dish; and, served as is. You can also serve these over rice or grits (cheesy or not), as a main dish. However you serve them, they are delicious. Note: I grow my own; so, that is what I use; however, the ones prepped in the bag, are really pretty good; and, a time saver as well. Enjoy a good Southern Treat! Personally, I like to serve these in a bowl, a scoop of rice; and topped with a slice of cheesy cornbread.