1 1/2 quarts w ater
1 1/2 pounds ham hocks
4 pounds collard greens, rinsed and trimmed
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup vegetable oil
salt and pepper to taste
1. Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Low er the heat to very
low and simmer covered for 30 minutes.
2. Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
3. Add the vegetable oil and simmer covered for 30 minutes.