->Hocks Greens 02 <-

8 to 10 servings.

2 smoked ham hocks

1 1/2 quarts. water

1 to 2 hot pepper pods or 1 tsp. crushed red pepper

3 cloves garlic, crushed

4 lbs. fresh collard, turnips, kale or mustard greens (or mixture)

1 tsp. sugar

Salt to taste

Place hocks in Dutch oven or large saucepan; add water, pepper pods

and garlic. Cover. Bring to a boil; reduce heat and simmer 2

hours or until hocks are tender. Break off stems of greens. Wash

leaves thoroughly. Slice leaves into bite size pieces by rolling

several leaves together and slicing in 1/4 inch strips. Add greens,

30 to 40 minutes or until greens

are done.