Big B s Collard Greens

1 quart chicken stock

3 small ham hocks

1 large onion, chopped

4 cloves garlic, minced

1 tablespoon crushed red pepper flakes

3 tablespoons cider vinegar

¼ teaspoon black pepper

water

1 bunch collard greens - rinsed, trimmed and chopped

salt to taste

hot pepper sauce to taste

Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.

Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.