VERSION ONE
Veggie Box collard greens washed, and cut
1 medium sized ham hock (optional)
1 1/2 cups broth
1 tsp seasoning salt
1/4 tsp ground black pepper
1/2 large onion diced
1/2 tsp garlic powder
1 tsp vinegar white or apple cider vinegar will do
1/2 tbs garlic minced

VERSION TWO
Veggie Box collard greens, sliced 3in strips
1 small yellow onion, chopped
2 garlic cloves, minced (Veggie Box garlic scapes
from last week)
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Red pepper flakes (to taste)
Dash of hot sauce
Apple cider vinegar (to taste)
1 cup vegetable broth
Veggie box bacon, sliced 1/2in pieces (optional)

1 medium sized ham hock (optional) 1 1/2 cups broth 1 tsp seasoning salt 1/4 tsp ground black pepper 1/2 large onion diced 1/2 tsp garlic powder 1 tsp vinegar white or apple cider vinegar will do 1/2 tbs garlic minced 1 small yellow onion, chopped 2 garlic cloves, minced (Veggie Box garlic scapes 2 tablespoons sugar 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 cup vegetable broth

VERSION ONE
Start off by placing the smoked ham hock and the water into a slow cooker. Set the slow cooker on high, and let cook for 2 hours, or until tender. Next, transfer the ham hock, and the liquid to a large pot. Place the pot over medium high heat, and start adding in the collard greens. Once all of the collard greens are in the pot, add in the onions, garlic, and seasonings. Give everything a nice stir, then add in the vinegar. Reduce the heat to medium, and let the greens cook for about an hour, or until tender. Serve with cornbread. Enjoy!

VERSION TWO
Heat a large skillet on medium heat. Cook the bacon until it begins to brown around edges. Add the onions and cook until softened and starting to brown. Add the garlic, salt, pepper, sugar, and red pepper flakes until fragrant. Add the collard greens, broth, vinegar, and hot sauce and bring to a simmer. Reduce to medium-low heat and stir occasionally until the collard greens wilt and lose their brightness.