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30 minutes
480 minutes
510 minutes
- 4 bunches collard greens - rinsed, trimmed and chopped
- 1 pound ham shanks
- 4 pickled jalapeno peppers, chopped
- 0.5 teaspoon baking soda
- 1 teaspoon olive oil
- ground black pepper to taste
- garlic powder to taste
- Fill a large pot halfway with water. Add the ham shanks and as many greens as will fit. Bring to a gentle boil.
- Once the greens start wilting, layer them into the slow cooker along with the ham shanks and jalapeno until full. Mix in the baking soda, olive oil, pepper, and garlic powder. Cover, bring to a boil on High, then reduce heat to Low and cook for 8 to 10 hours.
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