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

Place hocks in Dutch oven or large saucepan; add water, pepper pods 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 by rolling several leaves together and slicing in 1/4 inch strips. Add greens, sugar and salt to hocks. Cook 30 to 40 minutes or until greens are done. Makes 8 to 10 servings.