1 lg. bunch collards
2 smoked pigs tails (trim some of the fat off)
2 tbsp. vinegar
2 tbsp. hot sauce
1/4 c. water

Wash greens several times. Cut them up into 2" strips. Place in colander. Rinse pig tails. Cook pig tails in large pot, until they are fork tender, using enough water to cover tails. Add more water if needed. After tails are done, mix prepared greens into pot of tails. Add vinegar and hot sauce and 1/4 cup water. Simmer until greens are done. Do not over cook. Cook over low heat so greens will simmer. Do not add large amounts of water.