• 1 Ham Hock (about 1 ¼ lbs.)
• ½ lb. Fatback
• 3 lbs. washed Collard Greens, preferably with small leaves
• 2 tablespoons Salt
• ½ tablespoon Sugar
• 6 cups of Water

-- Wash Greens 5 times or until grit is entirely gone.
 
-- Pour the water into large saucepan or stockpot.
 
-- Add Ham Hock and Fatback; cook on medium heat for 1 hour.
 
-- Remove stems and coarse ribs from collards and discard.
 
-- Cut the greens into 3-inch slices.
 
-- Add the Collards, Salt and Sugar to fat.
 
-- Cook over medium heat for 2 hours or until tender, stirring occasionally.
 
-- Serve with Pepper Vinegar or your favorite hot sauce.

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