Created by Sue on March 22, 2013
Step 1: Note: be sure to rinse collards thoroughly before using.
Step 2: Remove any thick stems and tear or chop leaves into strips.
Step 3: Cook bacon in a skillet until the fat renders and bacon becomes translucent.
Step 4: Place bacon, with its drippings, into the bottom of the crock pot.
Step 5: Add the greens, ham hock, salt, pepper, and water into crock pot.
Step 6: Cover and cook on low for 6 hours or on high for 3 hours.
Step 7: Remove ham hock, discard skin and shred meat, returning meat to crock pot.
Step 8: Serve greens with minced onion, vinegar and Tabasco, if desired.