• 1 ham hock
  • 3 cloves of garlic
  • 1 large onion cubed
  • 1 tablespoon of seasoned salt
  • 2 bay leaves
  • ½ pound of cooked bacon
  • 1/4 tablespoon of pepper
  • ½ tablespoon of red pepper flakes
  • 1 large bunch of collard greens
  • 1 tablespoon butter

In a large pot, bring 3 1/2 quarts of water to a boil and add ham hock, salt, pepper, red pepper flakes, garlic, onion, bay leaves and cooked bacon. Reduce heat to medium and cook for 1 hour.

Rinse the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. Stack the leaves on top of one another and roll the stack, and then slice into 1-inch thick slices. Add the greens to the pot and add butter. Cook for 45 to 60 minutes, stirring occasionally.