Ingredients
2 - 3 medium smoked ham hocks or 2 pounds smoked pork neck bones
3 pounds of collard greens
10 cups of water

Cooking Instructions
Gently boil the meat in a large(10 cups) pot of water (uncovered)- let it boil for about 1 1/2 hours. Add more water if necessary as it boils down.

Separate the collard green leaves from the stems (discard the stems.) Now rinse each leaf individually under cold running water. After you rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together. Then slice the leaves into thin strips using a cutting board and large knife. Add the sliced greens to the pot until the pot is full, allow them to wilt as they cook - then add more. Simmer uncovered for thirty minutes on medium-low heat. Stir ocassionally.

Drain and remove bones. Serve.