Collard Greens

 2 - 1lb bags

1 extra large smoked ham hock make sure it is meaty!

2 tbsp granulated sugar

1 tbsp seasoned salt

2 tsp worcestershire sauce

2 tsp apple cider vinegar

1 tsp crushed red pepper flakes you can go down on this to 1/2 teaspoon if you like less heat.

1/4 tsp garlic powder

1/4 tsp paprika

1/4 cup finely chopped onion

Start by pulling and tearing greens away from stems. Take a hand full of greens, roll them up and cut the rolls horizontally into small pieces. We personally remove the stems but this is a personal decision.

Next, add greens to empty clean sink and wash them removing all grit, sand and debris thoroughly with cold water until water becomes clear.

Next rinse the ham hock very well then add to a large pot along with enough water to fully submerge the ham hock then cover with a lid. Cook over medium high heat for about 45 minutes or until ham hock is near being tender.

Once ham hock is almost tender, add greens and about 4-5 additional cups of water (or chicken stock for more flavor) or enough to just barely cover greens to the pot. This will become your pot likker.

Add along the rest of the ingredients to the pot and cook while covered for at least 2 hours or until completely tender. Most water should have evaporated by this point just having enough to barely cover the greens.