Ingredients

• 2 pounds collard greens - rinsed, stemmed and thinly sliced
• 2 pounds fresh ham hocks
• 1/2 pound salt pork
• 3 quarts chicken stock
• 1 cup chopped onion
• 2 bay leaves
• 1/4 teaspoon red pepper flakes
• 2 tablespoons white sugar
• salt and freshly ground black pepper to taste
• 2 teaspoons red wine vinegar

Instructions

1. Place ham hocks, salt pork, onion, bay leaves, red pepper flakes, and sugar in a large pot with the chicken stock. Bring to a boil, reduce heat to simmer, and cook for 30 minutes.
2. Stir collard greens into the pot, and bring to a boil. Reduce heat to simmer, and cook for 30 minutes, or until greens are tender. Season with red wine vinegar and salt and pepper to taste.