Recipe by babyparentingguide
This is for a diversified rotary diet.
Top Review by raisins mom
Happy New Year 2012, Made this recipe today. Excellent, made a few changes. After removing the stems and washing the greens under cold running water, I put them in the freezer, to act as a frost, for about three hours and let them thaw over night in the fridge.
used one onion a rib of cut up celery and two garlic cloves. Sauted about three minutes. Put a crock pot liner in the pot to save a lot of clean up. used one can of chicken broth with two cans of water. The reason for putting the greens in the freezer was to sweeten them up. used no sugar, salt, pepper or bacon. After cooking for six hours we did use just a splash of vinegar. The ham hock was used to season, However my friend and I could not deal with the salty taste and the hock was tossed. Thanks for the recipe.
- 5 slices bacon, cut up
- 1 onion, chopped
- 2 tablespoons garlic, minced
- 1 teaspoon salt
- 2 teaspoons pepper
- 1⁄4 cup dark brown sugar
- 2 bunches collard greens, stems removed
- 1 1⁄2 cups beef stock
- 1 ham hock
Directions See How It's Made
- Wash collard greens and remove stems. Place in crock pot on low.
- In a skillet, cook bacon pieces until crispy.
- Add onion, garlic, salt and pepper and cook until onions are translucent.
- Add the brown sugar and cook for about 1 minute more.
- Add the bacon / onion mixture to the crock pot.
- Pour in the beef stock.
- Add the ham hock.
- Cook on low for 4 hours.
- After 4 hours, remove the ham hock and shred the meat off the bone, adding it back to the crock pot.
- Keep cooking on low for another 3-4 hours and serve.
- This will not be bitter, so no vinegar or extra sugar is needed. If you aren't on a rotation diet and you can use other seasonings, I'd suggest using a teaspoon of Tony Cachere's in place of the salt.