Collard Greens
Courtesy of Sheila Fergusons’s ‘Soul Food’

1 ham hock
1/2 tsp crushed red pepper flakes
4 lb (2 kg) collard greens
1/4 cup/2 fl oz cider vinegar
1 tablespoon chopped onion
about 1 tsp sugar
salt and pepper

"Scrub and clean your ham hock with a vegetable brush under cold running water. Place it in a pot with cold water to cover. Add the red pepper flakes, put on the lid and bring to the boil, reduce the heat and simmer until tender, 45 minutes to 1 hour. Add more water if necessary.

During this time wash your greens. Look them over and discard any bruised or discoloured leaves. The stems cook up tough, so get rid of those really heavy ones. Wash your greens in a sink, in several waters. The first two rinses should be slightly warm to remove the sand and grit effectively. The last waters should be cold. Always lift the greens from the water, never let the water just drain off. This way the sand and grit will settle to the bottom of the sink and drain away rather than remain on the leaves.
Collards have such large leaves that they need to be prepared in one of several ways. One is to fold a bunch in half, then fold again and cut, then again until you have pieces of a palatable size. Another way is to slide a knife down the main stem to remove the leaves and then tear them up. Or cook them whole and chop them up in the pot when they’re done.
When the hock is done, add the greens and the remaining ingredients to the pot. Lower the heat and simmer until tender, which usually takes about 45 minutes to one hour.
Stir occasionally during this time.
Season to taste and serve with extra vinegar and hot sauce on the side, and a little chopped raw onion if you like."