Step 1

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.

Step 2

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.

Step 3

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.)

Step 4

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.