When ham hocks begin to fall apart, separate the collard green leaves and rinse each carefully under cold running water.

Roll the leaves up and slice across into strips, or just rip the leaves from the stems and add to the pot - discard the heaviest stems, but don't be picky. As the collards are added gradually to the pot and they begin to wilt down, continue to add until all are used.

Season with the salt, then cover and simmer, stirring occasionally, for about 30 minutes more over medium heat until the greens are tender.

Serve with hot sauce if desired, or a splash of balsamic vinegar, or drizzle with extra virgin olive oil.

NOTE: If you are making a boiled ham or smoked shoulder, you can reserve the liquid and reduce it and then make the collard greens using this recipe once the ham is removed.

Submitted by: CM