Southern Style Collards

 Southern style collards

¾ pound ham hocks

1 quart water

5 pounds collard greens

1 teaspoon salt

Wash ham hocks, and place in a Dutch oven . add water, and bring to a boil. Reduce heat; simmer, uncovered, 30 to 45 minutes or until meat is tender. Remove ham hocks and discard, or reserve any meat for use in other recipes. Strain the broth, and chill until fat rises to the surface and hardens. Remove fat and discard. 

Check leaves of collards carefully; remove pulpy stems and discolored spots on leaves. Wash leaves thoroughly; drain well and chop. Place collards, broth, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer for about 30 to 45 minutes or until collards are tender. Yield:10 servings