Phyllis's Braised Collard Greens

Ingredients

• 2 pounds smoked ham hocks
• 3 pounds collard greens - cl
• 1 teaspoon red pepper flakes , or
• salt and freshly ground black pepper to taste

Instructions

1. 1

   Place smoked ham hocks in a large pot and add 4 cups of water. Cover and simmer over low heat until meat nearly pulls away from the bone, and the skin is a little tender, about 1 hour.

2. 2

   Remove ham hocks from the pot. Add collards and red pepper flakes, and season with salt and pepper. Cover and simmer until tender, about 1 hour. Add ham hocks back in and cook for another 15 minutes.