Slow Cooker Southern Collard Greens Recipe

Heat 3 tablespoons olive oil in a skillet over medium heat. Add garlic; cook and stir until light brown about 2 minutes. Transfer to a slow cooker and add chicken stock and ham hocks. Cover and cook on Low 8 hours to overnight.

Remove 2 cups of liquid from the slow cooker and set aside. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1/4 the collard greens 1/4 the cubed ham and 1 teaspoon red pepper; season with salt and black pepper. Pour in 1/2 cup of the reserved liquid. Cook stirring occasionally until greens are bright green and slightly wilted about 4 minutes. Transfer mixture to the slow cooker. Repeat 3 more times with the remaining greens ham red pepper and slow cooker liquid.

Cook on Low until flavors meld 4 to 6 hours.