Tender Collard Greens and Smoked Pork Neck cooked in a Crock Pot. The smokiness from the meat will be spread out through the collard greens and when you cook it low and slow it makes the greens so tender and bursting with flavor.
SUPPLIES
INGREDIENTS
- 2 lbs Collard Greens (washed and cut)
- 2 large Ham Hocks/Smoked Turkey Legs/Smoked Pork Necks
- 1 large Yellow Onion, sliced
- 2 large Jalapeno Peppers
- 1 tbsp minced Garlic
- 1 tsp Black Pepper
- 2 tbsp Apple Cider Vinegar
- 8 cups of water
DIRECTIONS
- Put the liner into the slow cooker.
- Place your meat in first.
- Add your jalapenos, sliced onions and garlic.
- Pour the water over the top.
- Cook on high for 6 hours.
- Check the meat after 4 hours. It should be tender and fall of the bone. Stir it all up.
- Add the collard greens. Push down enough so it's all wet and covered.
- Add seasoning salt, pepper and apple cider vinegar (ACV).
- Cook on high for another 2 hours.
- Stir it all up and gently break up the meat.
