Collards With Smoked Pork

• 3 pounds collards
• 4 cups water
• 1 cup chopped onion
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 garlic cloves, chopped
• 2 (16-ounce) cans one-third-less sodium chicken broth
• 2 smoked ham hocks (about 1 1/4 pounds)
• Hot pepper sauce (optional)

1. Remove stems from collards. Wash leaves thoroughly; pat dry, and chop coarsely to equal 10 cups.
2. Combine water and next 6 ingredients (water through ham hocks) in an 8-quart Dutch oven or stockpot; bring to a boil. Add collards; cover, reduce heat, and simmer 1 hour or until collards are tender, stirring occasionally. Remove from heat.
3. Remove ham hocks from pan; let cool. Remove ham from bones, and finely chop; discard bones, skin, and fat. Add chopped ham to collard mixture; stir well. Cook over medium heat until thoroughly heated. Serve with hot pepper sauce, if desired.

collards, water, onion, salt, pepper, garlic, chicken broth, ham hocks, pepper sauce

Taken from www.myrecipes.com/recipe/collards-with-smoked-pork (may not work)