2 lbs. smoked ham hocks
1 c. chopped onion
1 tbsp. finely chopped garlic
Louisiana hot sauce or ground cayenne pepper, to taste
2 tsp. salt
2 c. dry white wine
2 lbs. collard greens, rinsed and chopped
2 tbsp. soy sauce

Put the ham hocks, onions, garlic and hot sauce in an 8 quart pot with enough water to cover the ham hocks. Cover and cook over medium high heat until the water comes to a boil. After it begins to boil, remove the lid and let boil for 5 more minutes. Stir in the salt, wine and collards, then add the soy sauce and stir again; cover, turn the heat to low, and cook for 1 1/2 to 2 hours, stirring occasionally. If necessary, add more water so that the greens don't stick to the bottom of the pan.

NOTE: Collards are my favorite green. I think people up north are missing a great treat because they don't eat fresh collards. At home I clean the collards, because I want them just so. I wash them carefully in cold water, then remove the middle steam from each leaf, then rinse them again. Some friends of mine grow rows and rows of collards. When they harvest many bunches, they say it saves a lot of time to use their automatic washing machine to rinse and spin the greens dry. Makes 4 to 6 servings.