Rinse the ham hocks and place them in a stockpot

Cover with 3 inches of water

Bring to a boil and reduce to a simmer

Cook the ham hocks for 2 hours or until they become tender

Remove the ham hocks from the water and remove the skin and bones. Shred the meat and return it to the water. Discard the skin and bones

While the ham hocks are cooking wash your collard greens thoroughly

Remove the stem (not necessary for tender young leaves)

Stack the leaves into manageable bunches, roll them up and slice them 1/2 an inch thick

When the ham hocks have been cooking for 2 hours add the collard greens

Simmer the collard greens for 45 minutes to 1 hour

Taste for seasoning add ground black pepper to taste, a pinch of sugar if you like a little sweetness, salt if you need to a tablespoon of apple cider vinegar if you like a bit of acidity and hot sauce if you like it hot