Tear the greens into large pieces, wash under running water to clean well, drain. Place the cooked onions in the bottom of the crockpot, add the drained greens,ham hock, crushed red pepper and water
This post is linked with Inspiration Monday, Amaze Me Monday,Kitchen Fun & Crafty Friday, The Creative Exchange, FoodieFriDIY, The Handmade Hangout, Weekend Retreat, Creativity Unleashed, Freedom Fridays, Foodie Friday, Weekend Potluck, The Creative Collection, Best of the Weekend, The Scoop, Create Link Inspire, Treasure Box Tuesday, Project Inspired
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In a large soup pot with a lid add vegetable stock, water, coarsely chopped collard greens, salt and black pepper, quartered onion, cover with the lid on medium high heat and cook 30 minutes, stir during cooking time. Serve with a vinegar (malt, or white works well, if desired) 32 ounces Fresh Collard Greens (coarsely chopped)
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