Collards with Smoked Pork

Ingredients

• 3 pounds collards 
• 3  garlic cloves chopped
• 32 ounce one-third-less sodium chicken broth canned
• 1 cup onion chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 1.3 pounds ham hocks smoked
• 4 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Remove stems from collards. Wash leaves thoroughly; pat dry, and chop coarsely to equal 10 cups.
2. Combine water and next 6 ingredients (water through ham hocks) in an 8-quart Dutch oven or stockpot; bring to a boil.
3. Add collards; cover, reduce heat, and simmer 1 hour or until collards are tender, stirring occasionally.
4. Remove from heat.
5. Remove ham hocks from pan; let cool.
6. Remove ham from bones, and finely chop; discard bones, skin, and fat.
7. Add chopped ham to collard mixture; stir well. Cook over medium heat until thoroughly heated.
8. Serve with hot pepper sauce, if desired.