Slow Cooker Collard Greens
Add the ham hocks, onion, garlic, collards, seasoned salt, red pepper flakes, and broth to a 6 qt or larger slow cooker.
Cook on Low for 8-10 hours, or High for 5-6 hours, stirring once halfway through, and again an hour before serving.
Remove the ham hock (or other meat) and remove the meat from the bone. Then add the meat back in to the slow cooker. Stir.
Add the ACV and sugar. Stir, then taste and adjust salt or other seasoning.
Serve with some hot sauce, and corn bread or biscuits to sop up the pot likker (liquor).
*The greens can sometimes be a little bitter. Sugar helps with this, as does a little salt and/or lemon juice.