Southern-Style Collards

Directions

1. 1
   Tear collard green leaves in half (lengthwise) and layer in a small stacks. Roll each stack lengthwise and cut the roll into 1-inch sections. Set aside.
2. 2
   In a 8-quart stockpot over medium heat, render bacon until brown and just turning crispy. Add onion and sweat, about 5 minutes. Add garlic and ham hocks and cook another minute.
3. 3
   Add prepared greens to the pot and saute until they start to wilt; about 5-7 minutes.
4. 4
   Add remaining ingredients to the pot, stir and bring to a boil. Cover, turn heat to low and simmer for 3 hours or until the greens are very tender.
5. 5
   Remove ham hocks from the pot. When cool enough to handle, separate the meat from the bones, chop and return the meat to pot, stirring to incorporate. Serve and enjoy.