2 smoked ham hocks
1 1/2 qts. water
1 tsp. red pepper
3 cloves garlic, crushed
4 lbs. fresh collard, turnips or mustard greens (or mixture)
1 tsp. sugar
Salt to taste

Place hocks in Dutch oven or large saucepan; add water, pepper and garlic. Cover. Bring to a boil; reduce heat and simmer 2 hours or until hocks are tender. Break off stems of greens. Wash leaves thoroughly. Slice leaves into bite size pieces. Add greens, sugar and salt to hocks. Cook 30 to 40 minutes or until greens are done. 8-10 servings.