Collards with Smoked Pork This is normally a high-fat dish made even worse by cooking the greens to death. Here, however, the stock is flavored with pork and the broth consumed along with the greens. Makes 4 servings.
	Ingredients: 2 smoked ham hocks, about 11/4 to 11/2 pounds 1 quart defatted Chicken Stock 1 quart water 2 small bunches collard greens, about 11/2 pounds total 3 cloves garlic, chopped One medium onion, chopped 2 teaspoons corn or peanut oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Hot pepper flakes or sauce to taste
	Instructions: 1. Put hocks, stock, and water in a large saucepan or pot, bring to a boil, cover and gently simmer 1 hour. 2. Remove hocks and set aside. 3. Chill or freeze liquid until any fat rises to the top and can be skimmed off. 4. Trim about 1/2 inch from the bottom of the collards. Cut crosswise into strips about 3/8 inch wide at the bottom of the leaf and up to 1 inch toward the top. 5. Wash thoroughly in a large tub of cool water. Drain. 6. In a large saucepan or small stockpot, cook garlic and onion in oil over medium-high heat until soft, 3 to 5 minutes. 7. Add collards and stock and bring to a boil. 8. Lower heat and simmer, uncovered, about 25 minutes or until thickest stem pieces are tender. 9. Season with salt and pepper and hot pepper to taste. 10. Meanwhile, remove all the fat and skin from the hocks and dice about 1/2 cup of the lean meat. 11. Remove collards with a skimmer to 4 shallow bowls or soup plates. 12. Add 1/2 cup of broth to each plate and sprinkle on diced pork. Make sure good country bread is on hand for dunking.

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