Southern Collard Greens

Part One in a series of side dishes you can make ahead and freeze, and simply heat before serving.

Southern Collard Greens

3 pounds collard greens, stems removed and sliced
1 medium onion, sliced thinly
4 cups of water
1 large or 2 small ham hocks
Salt
Pepper
2-3 tablespoons apple cider vinegar

Place the collard greens in a large slow cooker. Add the onions, water, and ham hock(s).

Cook on low for 10-12 hours.

Remove the ham hock and allow to cool.  Remove the meat and chop into small pieces.  Add the ham to the collards.

To serve immediately, add 2-3 tablespoons of apple cider vinegar.  Add salt and pepper to taste (ham hocks vary in saltiness, so it is hard to know how salty yours will be).

To freeze and use in the future, allow the collards to cool to room temperature. Place in a freezer-safe storage container (a glass pyrex 9” square dish is what I use). Then, when ready to use, allow to thaw in the fridge overnight. Heat either in a slow cooker or on the stovetop over low heat until warm.

Serves 12 as a side.