Southern-Style Collards

INGREDIENTS

• 3 pounds collard greens, washed and torn

• 2 to 3 ham hocks

• 5 cups water

• 1 bell pepper, diced

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 onion, diced

• 2 teaspoons apple cider vinegar

• 1 tablespoon garlic, minced

PREPARATION

Cook ham hocks in water in slow cooker on high for 3 hours or until tender.

Sauté collard greens, onions, peppers, garlic, vinegar and seasonings. Add wilted vegetables to slow cooker. (They need to be wilted first to fit into the slow cooker).

Cover and cook on low for 4 to 6 hours. Serve with cornbread.