Ingredients:

2 pounds smoked ham hocks

3 pounds collard greens, cleaned, stems removed, and cut into 1/4-inch strips

1 teaspoon red pepper flakes (adjust to taste)

Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the Ham Hocks: In a large pot, place the smoked ham hocks and cover them with water. Bring to a boil over medium-high heat, then reduce the heat to low. Cover and simmer for about 1 hour, or until the meat is tender and the broth is flavorful.

2. Add the Collard Greens: Add the prepared collard greens to the pot with the ham hocks. Stir in the red pepper flakes. If needed, add more water to ensure the greens are mostly submerged.

3. Simmer the Greens: Increase the heat to medium-high to bring the mixture to a boil. Then, reduce the heat to low, cover, and let it simmer for 1 to 1.5 hours, or until the collard greens are tender.

4. Season and Serve: Once the greens are tender, taste and season with salt and freshly ground black pepper as needed. Remove the ham hocks, shred the meat, and return it to the pot, discarding the bones. Stir well and serve hot.