Crock Pot Collard Greens and Ham

From: nocheeseplease

On Aug 27, 2009

This tasted great, BUT I had to cook it way longer than specified. Very well could've been my bad though. I used an entire bunch of collards (that may be more than 8 cups) and it took 6 hours to cook on high. I also found though that 4 cups of water seemed like too much. Am I supposed to drain the water once it's done cooking or not because there was probably 2 cups leftover?

From: mommyoffour

On May 25, 2009

This is still a new thing for me to cook and we are really liking them. I had some ham hocks to use up and chose this recipe. DH couldn't get enough. I loved the chopped raw onion on them with the vinegar. DH and DD used all three "add on" ingredients. thank you for sharing your recipe.

From: sugarpea

On Jan 24, 2005

Great no-fuss way to cook collard greens to perfection. I skipped the ham hock and salt, cooked the greens on high for 2 hours and then left it to simmer on low for another 4-5 hours. I recommend you wait until just before serving to add any extra salt as the ham and/or bacon may supply all the salt needed. Delicious, Sue.

From: acerast

On Oct 18, 2005

Great recipe! I used a combination of mustard and turnip greens that I bought at a roadside stand. The flavor and texture were great, as was the "pot likker" with cornbread. Now that I can cook greens in a crockpot, we'll be eating them more often! Thanks!!