Smoky Slow-Cooker Black Beans with Collard Greens

Drain beans and transfer to a 4- to 7-quart slow cooker. Add ham hock, onion, garlic, bay leaves, 1 1/2 teaspoons salt, cumin and pepper. Add 4 cups water and cover. Cook on Low for 8 hours or High for 5 hours.

To prepare collard greens: About 25 minutes before serving, whisk coconut milk, 1/4 cup water, curry powder, salt and turmeric in a large pot. Bring to a boil over medium-high heat. Add collard greens, stirring to coat with the coconut milk mixture. Reduce heat to maintain a lively simmer, cover and cook, stirring occasionally, until the collards are tender, 8 to 10 minutes. Stir in lemon juice.

To finish the beans: Discard the bay leaves. Using tongs, transfer the ham hock to a bowl. If you would prefer a thicker consistency, discard a ladleful or two of the cooking liquid. Use a potato masher to crush some of the beans against the side of the pot. (Alternatively, use an immersion blender to puree some of the beans and thicken the stew.)

Shred the meat from the ham hock (discard the bones, skin and fat). Return the shredded meat to the beans. Serve with orange wedges and the collard greens.