1Combine ingredients 1-8 in a 4 quart crock pot. Make sure you have enough liquid to cover the ingredients. Cook on low for 6 hours. Remove meat and shred into pieces. Set aside **you can use precooked ham, this will save on the time**
Add oil to a heated medium sized skillet. Add collards and salt. Stir-fry for 5-7 minutes. Add 2 Tbsp of stock to collards. Remove from pan and set aside.
Meanwhile in a small mixing bowl, combine potatoes and pesto. Mix well.
On 24-30 pretzel crisps add some mashed potatoes, shredded ham shank and top with collard greens. Drizzle extra stock on top if you wish.
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