Crockpot Pot Likker Greens
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Ingredients
| 1 | smoked ham hock | | 8 cups | kale or | | collard, greens, tough ribs and stems removed and torn into 2-inch chunks (see tip below) | | 1 tsp. | salt | | 1/2 tsp. | cracked black peppercorns | | 4 cups | water | | Red wine vinegar, optional | | Hot pepper sauce, optional |
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Instructions
In slow cooker stoneware, combine ingredients. Cover and cook on LOW for 6 hours or on HIGH for 3 hours. Remove ham hock. Peel off skin, shred meat and add to greens, if desired. Sprinkle with vinegar or hot pepper sauce, if using. Serve piping hot.
TIP: Kale, a member of the cabbage family, is one of the prettiest vegetables. Dark green, with frilly leaves, it is a winter vegetable that supposedly benefits from an exposure to frost. It has a strong taste and reduces dramatically in volume when cooked. Like collard greens, it needs to be thoroughly washed as it is often quite gritty. Although it is fashionable to cook kale briefly, I find that it stands up well to a more traditional long, slow cooking.
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Author's Comments
Here's a lip smacking crockpot dish from the South. These soupy greens make a great one dish meal. Be sure to serve lots of crusty bread to soak up the tasty liquid.
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