1 cup double-strength beef broth, canned
1 cup water
2 (9 ounce) smoked ham hocks
2 garlic cloves, minced
2 tablespoons cider vinegar
1 teaspoon sugar
1/2 teaspoon crushed red pepper
3 pounds collard greens, well rinsed
Salt to taste

Trim thick stems off collard greens and discard. Cut collard greens crosswise into 1/2-inch thick strips.

In a large pot, combine the broth, water, ham hocks, garlic, vinegar, sugar and red pepper and bring to a boil over medium-high heat. Add the collard greens in batches, covering the pan and waiting for each batch to wilt before adding the next batch. Transfer to a 3 1/2-quart slow cooker.

Cover and cook until the greens are tender, 4 to 5 hours on LOW. Remove the ham hocks from the greens, and remove and discard the skin. Remove the meat from the bones, coarsely chop the meat, and return to the slow cooker. Season the greens with salt to taste.