1 lg. bunch collard greens
2 ham hocks
Water
1 Spanish onion, diced
1 clove garlic, chopped
2 tbsp. datil pepper sauce or Louisiana hot sauce
2 tbsp. soy sauce
2 c. dry white wine
Salt and pepper to taste

Wash greens, trim stems off and cut into bite size pieces and set aside. Place ham hocks in a cast iron pot and sear. Cover with water. Add onions, garlic, hot sauce, soy sauce, wine and salt and pepper to taste. Bring to a boil. Add greens slowly until all fit into pot. Add more water if needed, to cover greens. Cook for 2 1/2 hours or until tender. Serve greens over homemade cornbread with lots of the pot liquor. Sprinkle with datil pepper vinegar.

2 big handfuls datil peppers
1 lg. bottle vinegar

Place washed datil peppers in a glass Mason jar about 3/4 full. Bring vinegar to a boil and pour over datil peppers. Cover mouth of jar with waxed paper, doubled, before putting on lid. Let stand at room temperature for 1 week before using.