Slow-cookers aren’t just for soups and stews: Make this side dish of hearty collard greens to accompany your next Southern-inspired dinner party.
- 4 bunches collard greens, rinsed, trimmed, and chopped
- 1 Pound ham shanks
- 4 pickled jalapeño peppers, chopped
- 1/2 Teaspoon baking soda
- 1 Teaspoon olive oil
- Ground black pepper, to taste
- 2 cloves garlic, minced
Fill a large pot about ½ full with water. Place the greens and ham shanks in the water and bring to a boil.
As soon as the greens start wilting, transfer them to the slow cooker, creating alternating layers of greens, ham shanks, and jalapeño peppers, until the slow cooker is full. Stir in the baking soda, olive oil, pepper, and garlic. Cover, and bring to a boil on high heat Reduce the heat to low and cook for 8 hours.