Ingredients:
2-3 smoked ham hocks
2 cups water
3 pounds collard greens
(you can substitute or mix in turnip, dandelion, mustard, beet greens or kale
3 cups beef broth, homemade or canned
1 tablespoon cider vinegar
1 teaspoon granulated sugar
1/8 teaspoon hot red pepper flakes, crushed

How to make this recipe:
Bring the ham hocks and water to a boil over high heat in a large kettle. Reduce the heat and simmer, covered, for 1-2 hours, or until the meat is falling-off-the-bone tender.

Wash the greens thoroughly under running water to remove grit. Discard the stems and chop the greens coarsely.

Increase the heat under the ham hocks to medium-high, and add some of the greens to the pot. Cover, and let the greens wilt, about 5 minutes; stir the greens down. Repeat the process with more batches until all the greens fit into the pot.

Stir in the broth, vinegar, sugar and red pepper flakes, and bring to a boil. Reduce the heat to medium-low and cover partially. Cook, stirring occasionally, until the greens are very tender, about 1 hour.

Eat hamhocks right along with the greens, or remove the meat from the bones, chop, and stir back into the greens, discarding the bones. Serve with hot sauce on the side. The pot liquor can be used as a dip for hot cornbread.