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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cups, chopped | Collard greens | 1 | bunch | Kale | 2 | cups, chopped | Mustard greens | 1 | onion | small yellow or sweet onion, chopped or wedged | 2 | cloves | garlic, minced or chopped | 1 | tablespoon | walnut oil | 1 | teaspoon | powdered mustard | 1 | tablespoon | spicy brown mustard | 1/2 | tablespoons | agave nectar | 1 | teaspoon | coriander, ground | 2 | teaspoons | black pepper | 1 | teaspoon | paprika | 1 | teaspoon | crushed red pepper flakes | 5 | medium slices (packed 20/lb) | bacon, nitrate-free | 1/4 | teaspoon | sea salt | 2 | cups (8 fl oz) | water | 1 | Usda default (100 gm - 4 oz) | ham hock, smoked, whole | 1 | teaspoon | Sriracha, to desired heat | 2 | tablespoons | apple cider vinegar |
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Steps
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Sequence
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Step
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| | 1 | chop and blanch greens; add to crock pot with ham hock | | 2 | heat skillet, add walnut oil | | 3 | saute onion and garlic | | 4 | add bacon and all spices, cook until fat begins to render | | 5 | add water to skillet | | 6 | empty contents of skillet atop the greens in the crock pot | | 7 | cook on low for no less than 3 hours before eating, for best results! |
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