1 lg. brunch collards
2-3 lbs. fresh greens
2 ham hocks or smoked neckbones
1 tsp. sugar
1 tsp. Accent
1/2 tsp. salt

Wash collards and remove any large ribs, spots and stem ends. Slice or cut collards by rolling 4 to 5 leaves together and slash them. Boiling water and pre-season it with 2 ham hocks or smoked neckbones and simmer for 2 hours. Add salt, sugar, and Accent; cook uncovered 10 to 15 minutes, then cover and simmer for 20 to 25 minutes or until desired tenderness. Garnish with sliced onions or chopped hot green peppers or pepper sauce and enjoy.