1 Pound Smoked Ham Shanks
3 Carrots, Peeled and Sliced
1 Cup Dry Red Wine
3 Cups Low Sodium Ham Stock
1/2 Onion, Chopped
2 Garlic Cloves, Minced
1 Teaspoon Herbs De Provence
1 Teaspoon Coarse Black Pepper

24-30 Original Pretzel Crisps®
1 Cup Collard Greens, Chopped
1 Tablespoon Vegetable Oil
2 Teaspoons Kosher Salt
1/2 Cup Mashed Potatoes
1 Tablespoon Pesto


  1. Combine ingredients 1-8 in a 4 quart crock pot. Make sure you have enough liquid to cover the ingredients. Cook on low for 6-8 hours. Remove meat and shred into pieces then set aside.
  2. Add oil to a heated, medium-sized skillet. Add collards and salt and stir-fry for 5-7 minutes. Add 2 tablespoons of stock to collards. Remove from pan and set aside.
  3. Meanwhile in a small mixing bowl, combine potatoes and pesto. Mix well.
  4. Top Pretzel Crisps® with mashed potatoes, shredded ham shank and collard greens. Drizzle extra stock on top if you wish.
  5. **Ham shanks can be made the day before and served at room temperature**

Recipe Courtesy of Sherri Williams