2 smoked pork hocks
6 c. water
3 lbs. collard greens
1 tsp. salt
Pinch of sugar
8 sm. white potatoes, peeled

Place pork hocks in 6 quart saucepot. Add 6 cups water or enough to cover Cover pot. Bring to a boil; reduce to low heat. Simmer 1 1/2 hours. Break off stems of collard greens. Wash leaves thoroughly. Slice large leaves into bite size pieces by rolling several leaves together and slicing in 1/4 inch strips (if greens are bitter, place 6 cups water in separate saucepot; bring to a boil. Add greens and boil 5 minutes; drain.) Add parboiled or fresh greens, salt, sugar, and potatoes to pork hocks. Cook 25 to 30 minutes or until done. Cut pork into 1 inch pieces. To serve, combine pork pieces with greens and top with potatoes. Makes 10 to 12 servings.