1 lg. size bunch of collard greens, about 1 lb.
1/4 or 1/2 lb. ham hock or piece of salt pork
Water
Salt and pepper to taste

Wash greens thoroughly. Remove stems as deeply as possible into the leaf of green. Chop prepared greens. Place in pot with ham hock and cover with water. Add salt and pepper. Cook gently until meat is done, adding more water if needed. Greens may be chopped again if desired.

The pot likker, or broth in which the greens have been cooked, is filled with vitamins. Any many people like to serve a little on the greens or in a small cup to be eaten along with the corn bread. Serves 6 to 8.