Ingredients
-
2 bunches Collard Greens
-
1 cup Chicken broth
-
1 cup Water
-
2 Ham
-
1 tablespoon Garlic
-
2 tablespoons Cholula Hot Sauce
-
2 tablespoons Apple Cider Vinegar
-
Sea Salt
-
cracked Black Pepper
Directions
Steps
|
1
Done
|
Add all ingredients into your pot, layering ham hocks on top of greens. Set on High Manual Pressure for 16 minutes and QPR all pressure. |
|
2
Done
|
Remove ham hocks from pot and pull meat off the bone and add back to the pot before serving. Make the Jalapeño Bacon Corn Bread to enjoy with it! |
