Slow Cooker Collard Greens

Place the ham hocks or turkey drumsticks in a 3-quart or larger slow cooker; set aside.Using your hands, remove the collard leaves from the tough stems and discard the stems. Tear the leaves into bite-sized pieces, then wash and dry them; set aside.

Heat the oil in a large, wide-bottomed pot over medium heat until shimmering.

Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 5 minutes.Increase the heat to high, add the broth or stock, stir to combine, and bring to a boil. Stir in the greens a handful at a time, adding more as they wilt, until they’re all in the pot.Turn off the heat and add 1 tablespoon of the vinegar, the sugar, measured salt, measured pepper, and cayenne and stir to combine.

Transfer to the slow cooker.Cover and cook until the greens are very tender, about 4 to 5 hours on high or 5 to 6 hours on low.

Remove the ham hocks or turkey drumsticks to a cutting board. When they’re cool enough to handle, remove the meat from the bones (discard the skin and bones), shred it into bite-sized pieces, and stir it back into the greens.

Add the remaining teaspoon of vinegar and stir to combine. Taste and season with salt and pepper as needed.