2 smoked ham hocks
Water
3 to 3 1/2 lb. mustard greens
3 1/2 to 4 lb. collard greens
2 tsp. sugar
3 tsp. salt
1/4 tsp. pepper

Place ham hocks in a large saucepot or Dutch oven; cover with water and cook, covered, over moderately low heat (about 225 degrees) 2 hours.

While ham is cooking, remove stems from greens and tear leaves into fairly large pieces; rinse greens several times in warm salted water and drain well. Stir sugar, salt and pepper into water with ham hocks.

Add enough greens to fill pot; cover, and when greens shrink, add more, stirring occasionally, until all the greens are added. Cook greens for 1 1/2 to 2 1/2 hours, depending on the tenderness of the greens. Count the cooking time from the time you add the first greens. Remove the meat from the ham hocks and serve some of the ham with each portion of greens. If desired, greens may be prepared a day ahead and reheated just before dinner. Makes 8 servings.