Classic Collard Greens - Crock Pot Collard Greens

• 1 cup (225 ml) double-strength beef broth, canned or homemade
• 1 cup (225 ml) water
• 2 smoked ham hocks, each about 9 oz (252 grm).
• 2 garlic cloves, minced
• 2 tbsp (30 ml) cider vinegar
• 1 tsp (5 ml) sugar
• 1/2 tsp (2 ml) crushed red pepper
• 3 lbs (1.4 kg). collard greens, well rinsed, thick stems trimmed off and discarded, cut crosswise into 1/2 inch thick strips
• salt and pepper, to taste

1. In a large pot, combine the broth, water, ham hocks, garlic, vinegar, sugar, and red pepper; bring to a boil over medium high heat.
2. 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 quarts (3300 ml) slow cooker.
3. Cover and cook until the greens are very tender, 4 to 5 hours on low (200 degrees).
4. Remove the ham hocks from the greens, and remove and discard the skin.
5. Remove the meat from the bones, coarsely chop the meat, and return to the slow cooker.
6. Season the greens with salt to taste.
7. Serve with your favorite hot sauce and/or vinegar.

beef broth, water, ham hocks, garlic, cider vinegar, sugar, red pepper, collard greens, salt

Taken from online-cookbook.com/goto/cook/rpage/001216 (may not work)