A Mess A Greens

Buy a grocery bag full of collards, you can serve four with that. Collard greens are available eight months out of the year in the South. I don't include June through September because the greens are much better after they have a 'good hard frost.' That's not to say you can't get them in the other months (June-September), but the taste is much better after the frost."

Collard greens (whole collard heads or leaves)
2 ham hocks
Water
Salt to taste
Toppings (suggestions follow)

Wash greens thoroughly, approximately 3 or 4 times to ensure they are clean and free of insects. Remove large stems.

Place ham hocks in an extra-large pot with enough water to completely cover them. Add salt and cook ham hocks at least 30 minutes before adding collards greens. Add collards, big leaves first (let them start boiling), then add remainder of greens. Cook 45 minutes to 1 hour, stirring once about midway to ensure thorough cooking. Test for tenderness of stems at 45 minutes by piercing with a sharp knife. Cook additional time if necessary.

Remove from heat and drain in a colander, reserving the juice (pot likker). Chop collards with a collard chopper or a knife, leaving no large leaves or pieces. Add some of the pot likker if the greens are too dry.Salt to taste. Serve hot or at room temperature with your choice of toppings.

Toppings:
Hot pepper
Vinegar
Onions and vinegar (chopped onions and vinegar mixed together)
Salsa
Small whole tomatoes