INGREDIENTS:
1 each smoked ham hocks
4 cups water
2 pounds collard greens
1 tablespoon salt
1 1/2 teaspoons crushed red pepper flakes
1 tablespoon sugar
1/4 cup bacon drippings
1) Put the pork skin and bone (smoked ham hocks) into a 5 quart pot with
the water. Heat to boiling, then reduce to a simmer. Cover the pot and
simmer for 45 minutes. Skim the foam from the broth once or twice.
2) Meanwhile, prepare the collards: Cut away the very thick part of stems.
Wash the collard greens thoroughly - They can be very gritty. Drain them by
shaking off any excess water and chop them into small pieces. Stir the
collard greens into the pot and add the salt, red pepper, and sugar. Drizzle
all with the bacon drippings. Cook, covered, at a lively simmer
until the collard greens are tender, about 20 minutes.
3) Turn off the heat and check the seasonings. Cover the pot and let the
collard greens sit a few minutes before serving.
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