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2 - 3 medium smoked ham hocks or 2 lb smoked pork neck bones or ham shank
5 lb of collars or several large bunches frozen
2 tsp of salt
2 large onions, quartered
1/4 cup white wine vinegar
1 cube butter
Put ham hocks and onion in large (6 quart) pot of water.
bring the water to a rolling boil and let it boil for about 1-1/2 hours.
Add more water as it boils down.
The idea is to boil the ham hocks until they fall apart.
You want the ham hocks to be falling apart before you add the collard greens.
Once the hocks are falling apart, add the butter, let it melt while you prepare the greens.
Take the collard greens and separate the leaves (if fresh.)
Now rinse each leaf individually under cold running water.
After you rinse the collard greens thoroughly, stack several leaves on top of each other.
Roll these leaves together.
Then slice the leaves into thin strips using a cutting board and large knife.
Next, add the greens, salt and vinegar to the pot.
Cover and cook on medium for 30 minutes; stirring occasionally.
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