2 qt. water
6 ham hocks
5 lb. collard greens, washed, dried, stems removed
1 sm. onion, peeled, ends removed, chopped
1 tsp. sugar
2 tsp. black pepper

Place water and ham hocks in a Dutch oven. Bring to a boil. Reduce heat; simmer covered 30-40 minutes or until meat is tender. Remove ham hocks and discard, or reserve any meat to use in other recipes. Strain the broth and chill until fat rises to the surface and hardens. Remove fat and discard.

Layer several leaves of collard greens and roll cigar-style. Then cut every 1/4 inch with a diagonal cut. Place collards, broth, onion, sugar and black pepper in Dutch oven or soup pot and boil. Cover. Reduce heat and simmer about 30-40 minutes or until collards are tender. Serves 10.