Ingredients
2
tablespoons vegetable oil
1
cooked ham bone (1 to 2 lb), with remaining meat still attached
2
cups thinly sliced onions
1/2
teaspoon red pepper flakes
5
cloves garlic, chopped
1
tablespoon packed brown sugar
2
cups Progresso™ chicken broth
1 1/2
lb collard greens, ribs removed, cut in 1-inch strips (about 3 bunches)
1
teaspoon apple cider vinegar
Preparation
Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium heat until hot. Cook ham bone in oil 4 to 6 minutes, turning several times, until browned on all sides. Transfer to slow cooker.
Add remaining tablespoon of vegetable oil to same skillet. Add onions and pepper flakes; cook over medium heat 2 to 4 minutes, stirring frequently, until beginning to brown. Add garlic and brown sugar; cook 1 minute. Stir in broth; heat just to simmering. Stir in greens, a few handfuls at a time, until wilted slightly.
Pour mixture around ham bone in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until collards reach desired tenderness. Remove bone; chop ham from bone, and stir into greens. Stir in vinegar.
