2 smoked pork hocks
6 c. water
3 lb. collard greens
1 tsp. salt
1 pinch sugar
8 sm. red potatoes, peeled

Place pork hocks in 6 quart sauce pot. Add 6 cups of water or enough to cover. Cover pot and 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 tear in strips. (If greens are bitter, place in 6 cups of water in sauce pot, boil water, add greens and boil 5 minutes, drain.) Add 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. 10 to 12 servings.