Collard Greens

Ingredients

  • 1 hog hock
  • 1/2 onion, diced
  • 2 garlic cloves, minced
  • 1 lb (16 ounces) collard greens, (approximately 2 bunches), destemmed and cut into 1/4 inch strips
  • 1 cup (8 ounces) beef broth
  • 4 slices of bacon, cut into quarters
  • salt to taste
  • pepper to taste
  • apple cider vinegar to taste

Directions

Slow Cooker: Place the hog hock, diced onions and garlic cloves in the bottom of the slow cooker. Top with the collard green ribbons , the beef broth and the bacon. Cook on low for 7-10 hours or high for 6-8, stirring every few hours, until the vegetable ribbon are tender. When done cooking, remove the hock bone and shred the meat from the hock and the bacon so they are well mixed into the collard greens. Add apple cider vinegar, salt and pepper to preference. Enjoy!

Stove Top: Saute the bacon pieces, diced onions and garlic in a Dutch Oven or large pan over medium-high heat until the bacon begins to render fat and the onions are softened and translucent. Add the collard greens ribbons and cook 5- 8 minutes in the bacon fat until the ribbons begin to soften. Add hog hock and the broth and bring to a boil. Immediately reduce to a simmer,cover and simmer the greens an hour or longer, until the greens are tender. When done cooking, remove the hock bone and shred the meat from the hock and the bacon so they are well mixed into the collard greens. Add apple cider vinegar, salt and pepper to preference. Enjoy!

Oven: Preheat the oven to 350F. Saute the bacon pieces, diced onions and garlic in a Dutch Oven or large pan over medium-high heat until the bacon begins to render fat and the onions are softened and translucent. Add the collard greens ribbons and cook 5- 8 minutes in the bacon fat until the ribbons begin to soften. Add hog hock and the broth and bring to a boil. Immediately reduce to a simmer, cover and bake the greens in the oven for an hour or longer, until the greens are tender. When done cooking, remove the hock bone and shred the meat from the hock and the bacon so they are well mixed into the collard greens. Add apple cider vinegar, salt and pepper to preference. Enjoy!

Pressure Cooker: Saute the bacon pieces, diced onions and garlic the unit on saute until the bacon begins to render fat and the onions are softened and translucent. Add the broth, hog hock and collard greens and cook on HIGH pressure for 25 minutes with quick release. When done cooking, remove the hock bone and shred the meat from the hock and the bacon so they are well mixed into the collard greens. Add apple cider vinegar, salt and pepper to preference. Enjoy!

About This Recipe

A Southern classic that should be in your normal meal rotation. Incredibly easy to make in the slow cooker, and an insanely delicious way to eat your greens! Enjoy!

Recipe Macros per Serving

Protein: gram(s)

Carbs: gram(s)

Fiber: gram(s)

Fat: gram(s)

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Net Carbs: gram(s)