Slow Cooker Collard Greens

Ingredients

• 0.3 teaspoon pepper black as needed freshly ground plus more
• 0.3 teaspoon ground pepper 
• 1 tablespoon apple cider vinegar 
• 5 pounds collard greens ( 6 bunches)
• 4 medium garlic clove finely chopped
• 1 tablespoon granulated sugar 
• 2 teaspoons kosher salt as needed plus more
• 2 cups chicken broth low-sodium
• 2 tablespoons olive oil 
• 2 pounds turkey legs smoked
• 2 medium onion yellow

Equipment

• pot
• slow cooker
• cutting board

Directions

1. 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.
2. Heat the oil in a large, wide-bottomed pot over medium heat until shimmering.
3. 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.
4. 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.
5. 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.
6. Add the remaining teaspoon of vinegar and stir to combine. Taste and season with salt and pepper as needed.