Collard Greens

Ingredients: 

Collard greens (about 2 pounds), large stem portion removed (if desired) and rinsed well (discard any yellow leaves) 

2-3 ham hocks (about 1–1/4 pounds) 

1 tablespoon brown sugar 

4 cups low sodium chicken broth (32 ounces) 

1 tablespoon apple cider vinegar

1 teaspoon salt 

1 teaspoon black pepper

Rinse collard greens- even the precut bagged variety. Stack 3 to 4 collard leaves on top of one another and chop into 2-inch pieces. Place the collard greens in crockpot (6-quart capacity or larger) and add remaining ingredients. Stir to coat leaves with the chicken broth.

Cover and cook on high heat for 5 hours or low heat for 10 hours, or until collards are tender to your liking, but do stir 2 to 3 times throughout cooking time. Remove ham hocks and roughly chop or shred (be sure to remove all pieces of bone; some can be very small). Discard bone and skin. Return meat to slow cooker and stir to combine. Season with additional salt and pepper, if desired.

Note: the last time this was made 5 hours on high was not long enough per JT. Ended up being on high atleast another hour.