2 gallon Crock Pot
1qt chicken broth
Combine chicken stock, garlic, pepper, garlic salt and Tabasco in the crock pot and turn to high.
Wash and de-stem the greens, aim to get only the leaf ( do not cut the greens yet simply remove the stems )
After de-stemming and washing, stack all greens flat on top of one another and slice to your desired thickness. Place to the side.
Bring 4 quarts of water to a boil in a pot.
In a very hot frying pan, add the onions and ham hicks with a small amount of olive oil. The goal is to sear the ham hocks and sauté the onions to combine the favors.
Place cut greens, onions and ham hocks over the top of the chicken stock.
Carefully ladle the boiling water over the greens until the water is at the top of the greens, cover and cook on low heat for 6-8 hours.
Approximately 30-40 mins before serving add the sugar and additional seasoning to taste.
- 1.0lb Turnip greens
- 1.0lb Mustard greens
- 1.0lb Collard greens
- 1.0 Ham hock
- 1.0 Yellow onion
- 4.0Tbsp Tabasco sauce
- 3.0pch Ground pepper
- 2.0Tbsp Minced garlic
- 1.0qt Chicken stock
- 1/2c Sugar
- 3.0Tbsp Garlic salt