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2 Bunches Collards
3 Smoked Ham Hocks
2 Tablespoons Vegetable Shortening
Salt and Pepper, to taste.
Remove stems, wash and cut up the Collard Greens. Par boil the ham hocks
in water for 5 to 10 minutes. Drain the ham hocks. In a large pot, heat the
shortening. Saute ham hocks, then add in the greens, on low heat with the
pot covered. Allow greens to cook for about 1 1/2 hours over low heat.
Season with salt and pepper, to taste.
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