3 lb. collards
1 tsp. salt
3 med. pork hocks
Water

Remove root ends, bruised leaves and hard pieces of stems. Wash well in several changes of water to remove dirt and grit; set aside. Parboil hocks; pour off water. Add fresh water; cook in large pot for 1 hour, uncovered. Uncover; add collards and salt. Cook until greens and hocks are tender. Add more salt and water as needed.