Ham Hocks and Collards

 Ham hocks and collards

1 bunch (about 3 pounds) collard greens

1 pound ham hocks

2 small red pepper pods

1 teaspoon salt

½ teaspoon pepper

Salt to taste (optional)

Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly in cold water, changing to water several times; drain slightly. 

Place collards, ham hocks, red pepper pods, 1 teaspoon salt, pepper and water to cover in a large Dutch oven. Bring to a boil. Reduce heat: cover and simmer 3 hours or until greens are tender. Add water and salt to taste, if needed.

Remove greens from heat and drain, if necessary. Remove and discard pepper pods before serving. Yield: 6 to 8 servings.