Difficulty: Easy - for beginners
2 smoked ham hocks
2 bunches of collard greens, washed and thick stems trimmed
1/4 cup sugar
1/2 tsp red pepper flakes
Put 2 ham hocks in large pot, half covered with water. Simmer for 1 hour. Chop greens, and add to pot with sugar and red pepper flakes. Simmer for at least 1 more hour. When meat is fork-tender, remove ham hocks and find the meat on them. Chop the meat and return to the pot. Most of the water should have cooked off of the greens. Strain remaining water and serve. Good with BBQ chicken and potato salad.
Neely's recipe said to salt the water. I thought it came out way too salty from the ham hocks.