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collard greens
ham hocks

Wash and stack leaves, few at a time; roll them up and
cut crosswise in 1/2-inch strips. While doing this, put 2
smoked ham hocks or any smoked meat or ham bone in a large
boiler with water to cover meat; let it cook. Add 1/2 cup
bacon fat. Drop greens in liquid; stir under and add as they
wilt. Add more water as needed. After 30 minutes, add salt to
taste and 1 tablespoon sugar. Cook until tender; take out of
liquid and chop again in the bowl. Place meat on top of bowl.
Serve with corn bread.

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