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