One of my favorite dishes in the whole wide world are GREENS. Yasssssss hunny, believe me when I tell you all that I just love them! This is honestly something that I have grown up eating since a little baby. Greens are expected on the menu in my house every single time Thanksgiving, Christmas, New Years, and Easter roll around. I have fond memories of my grandmother and grandfather cleaning greens together, cutting them apart, and simmering a huge stock pot full of them.. enough for all the family to eat their full. I could never get enough of it as a child although my daughter isn’t quite yet that fond of vegetables. I’m still hoping that she grows out of this stage.
The issue I’ve always had with fixing greens though, is who has time to prepare them? I mean, You’ve got to wash them throughly, and take out the stems, cut em all in small pieces and then keep an eye on the pot once it’s cooking… Ugh! That said, I sometimes can be a lazy cook, and so here’s where the pre-cut bags and slow cooker comes in!
Crockpot Mixed Greens with Ham Hocks
. I could eat this every single day. Feel free to omit the ham for turkey legs or wings if you don't eat pork. This recipe is also good for the Collard variety of greens - also delish!! Also, I always use a 6 quart crock-pot when I fix this dish. You should too so that you won't struggle too much to fit it all in.
Place your ham hocks in a large crockpot, and pour the chicken broth in over them. Cook on high for atleast 4 hours until meat is tender, and starting to break away from the bone or relatively easy to pierce
with a fork.
Nearing the end of the last hour of your meat cooking, start to clean your greens. I usually wash with a
bit of salt and a large quantity of Luke warm water – usually just filling a large bowl or my kitchen sink
and dipping them until all soil is removed, repeating that process several times with new, clean water.. then shaking the access water off before placing them to the
side in a large bowl. Takes me about ten minutes to do, and even longer if you want to use fresh greens (not pre-cleaned in a bag). You could also rinse leaves individually in small handfuls under running water. Remove any huge stems that stand out.
Slice or chop your onion thinly and place to side.
Now that the meat is done, now is the time to add your greens to the pot.
I do the following in at least 3 intervals:
Finishing the dish
Add a large layer/handful of the mixed greens and a small handful of the chopped onion.
Then add a bit of your pepper, salt, garlic powder (I don’t measure the garlic powder, I just lightly cover)
Then only add a ½ cup to cup of water if needed to allow leaves to wilt.
I mix/lightly stir and let the greens wilt down to allow another layer of greens. Repeat until all the greens are in the crockpot, add pinch of red pepper flakes and cover.
Turn on low and cook for at least 3 hours, until leaves are well wilted and tender. Stop to stir just once
an hour. At last hour, add a small pepper for a kick. Meat should be falling off of bone and shredding apart at this point and you can pick the bones out if desired.
Season more to taste, if desired within last 30 minutes.
Let me know if you’ve tried this recipe or another one similar, I would love to know! Did you like it? Leave a comment below and thanks for reading!!