Collard Greens

• 3 pounds collard greens, stalks removed
• Ham hock with reserved ham skin
• 1 tablespoon

Wash, drain, and chop the greens. Set aside.

Place the ham hock and skin in a large kettle, and add about 3 quarts cold water to cover. Bring to a boil over high heat.

Simmer over moderate heat for 30 minutes.

Add the greens and sugar and simmer for 2 hours.

Drain the “likker” and serve it with the greens and spooned over corn bread.