2 lbs. smoked ham hocks
1 c. chopped onion
1 tbsp. finely chopped garlic
Louisiana Hot Sauce or ground cayenne pepper to taste
2 tsp. salt
2 c. dry white wine
2 lbs. collard greens, rinsed and chopped
2 tbsp. soy sauce

Put the ham hocks, onions, garlic and hot sauce in an 8-quart pot with enough to cover the ham hocks. Cover and cook over medium-high heat until the water comes to a boil. After it begins to boil, remove the lid and let boil for 5 more minutes. Stir in the salt, wine and collards, then add the soy sauce and stir again.

Cover, turn the heat to low, and cook for 1 1/2 to 2 hours, stirring occasionally. If necessary, add more water so that the greens don't stick to the bottom of the pan. Yield: 4-6 servings.