- 2 pounds collard greens
- 1 ham hock or 6 slices cooked bacon
- 1 medium onion, sliced or chopped
- 1 teaspoon crushed red pepper
- 2 to 3 teaspoons Kosher salt
- Clean and wash greens well; remove tough stems and ribs. Cut them up and place in a deep pot; add onion.
- Wash off ham hock and add to the pot.
- Add red pepper and salt.
- Add enough water to cover greens and cook until tender, about 1 hour.