2 big bunches of collard greens
Ham hock or smoked turkey neck
2-3 quarts chicken broth, water or combination
1 whole onion, peeled but not cut
1/4 cup red wine vinegar
Several shakes of Tabasco
Salt and pepper
Wash collard greens well by submerging in several changes of water and
over every stem and leaf to remove any grit.
Cut out the stems and slice collards into 1/2 inch pieces.
In a very large pot, combine ham hock or smoked turkey neck with water and broth.
Bring to a boil and let simmer 10-15 minutes.
Push prepared greens into pot, stirring to submerge completely.
Add remaining ingredients and bring to a boil.
Reduce heat to simmer, cover pot and
let cook for hours.
Cover and refrigerate leftovers.
Reheat leftovers in their cooking liquid.