Ingredients
4 bunches collard greens (rinsed, trimmed, and chopped)
450 g ham shanks
4 pickled jalapeno peppers, chopped
2.5 mL baking soda
5 mL olive oil
ground black pepper, to taste
garlic powder, to taste
Directions
Step 1
Fill a large pot with water halfway and add the ham shanks and as many collard greens as will fit. Bring to a gentle boil.
Step 2
As the greens start to wilt, transfer them to a slow cooker, layering them with the ham shanks and jalapeno peppers. Sprinkle with baking soda, olive oil, black pepper, and garlic powder. Cover and cook on High until boiling, then reduce heat to Low and cook for 8 to 10 hours.