SLOW COOKER SOUTHERN COMFORTS

SLOW COOKER COLLARD GREENS





2 bunches collard greens - rinsed, trimmed and chopped
1 pound ham hocks or 2 smoked turkey wings*
4 pickled jalapeno peppers, chopped
1/2 teaspoon baking soda
1 teaspoon olive oil
ground black pepper to taste
garlic powder to taste
Fill a large pot about 1/2 full with water. Place the ham hocks or turkey wings into the water, and as many of the greens as you can fit. Bring to a gentle boil.
As soon as the greens begin wilting, start transferring the greens to the slow cooker. Alternate layers of greens with the ham shanks ( or wings)and jalapeno until the slow cooker is full. Stir in the baking soda, olive oil, pepper and garlic powder. Cover, and bring to a boil on High. Reduce heat to low, and cook for 8 to 10 hours or 3-4 hours on high.

* If you use smoked turkey wings it is much lower in fat, but the flavor is similar…. But for full flavor I recommend using the ham hocks.

This makes enough for 4 servings plus plenty for my leftover bean and veggie slow cooker soup ( recipe will follow)

PINTO BEANS AND HAM HOCKS

3 smoked ham hocks or 2 smoked turkey wings
2 lbs. dried pinto beans
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 teaspoon hot sauce
1/2 medium chopped onion
Directions

Soak beans overnight in enough water to cover, then drain and rinse the next morning. Set aside
Place ham hocks or turkey wings in a pot with enough water to cover, bring to a boil, lower heat and simmer for 45 minutes. Add all seasonings except hot sauce and onion. Add all plus beans in a crock pot and cook on low for 8 to 10 hours. Can be made ahead and reheated with slow cooker collards.
Serve with warm corn bread

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