INGREDIENTS:
1 cup double-strength beef broth,
  canned or homemade 
1 cup water 
2 smoked ham hocks
 (about 9 ounces each) 
2 garlic cloves, minced 
2 tablespoons cider vinegar 
1 teaspoon sugar
1/2 teaspoon crushed red pepper 
3 pounds collard greens, well rinsed,
  thick stems trimmed off and discarded,
  cut crosswise into 1/2-inch-thick strips 
Salt to taste

DIRECTIONS:
In a large pot, combine the broth, water,
ham hocks, garlic, vinegar, sugar, and red
pepper and bring to a boil over medium high
heat. Add the collard greens in batches,
covering the pan and waiting for each batch
to wilt before adding the next batch.
Transfer to a 3 1/2 -quart slow cooker. 
Cover and cook until the greens are very 
tender, 4 to 5 hours on low (200 degrees).

Remove the ham hocks from the greens, and 
remove and discard the skin. Remove the meat 
from the bones, coarsely chop the meat, and
return to the slow cooker. Season the greens
with salt to taste.

Serve with your favorite hot sauce.

Servings: 4-6