An excellent choice as a side dish for fried catfish or pulled pork. Also goes well with cornbread to soak up the juices which are called "pot likker". When you eat this kind of food, you know you are living!
- 1 smoked ham hock
- 4 -6 slices thick bacon (optional)
- 8 cups collard greens, tough ribs and stems removed, torn into thin strips (kale may also be used)
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 4 cups water
- 1⁄2 cup minced mild onion (optional)
- red wine vinegar (amount to taste) (optional)
- hot pepper sauce (I like Tabasco, amount to taste) (optional)
- Note: be sure to rinse collards thoroughly before using.
- Remove any thick stems and tear or chop leaves into strips.
- Cook bacon in a skillet until the fat renders and bacon becomes translucent.
- Place bacon, with its drippings, into the bottom of the crock pot.
- Add the greens, ham hock, salt, pepper, and water into crock pot.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Remove ham hock, discard skin and shred meat, returning meat to crock pot.
- Serve greens with minced onion, vinegar and Tabasco, if desired.