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["Take 2 or 3 smoked ham hocks and put them in a large (6 quart) pot of water. Bring the water to a full boil and let it boil for about 2 1/2 hours. Add more water as it boils down. When the Ham hocks are falling apart you can add the collard greens. Just before they go into the pot wash them carefully in many changes of fresh, sweet water from your well. If you don't have a well, get your water from someone who does.", "", "Rinse the collard greens thoroughly, stack several leaves on top of each other. Roll these leaves together like rolling a cigar. Slice the leaves into thin strips using a wooden cutting board and large very sharp knife. Smile while you're making this dish and play this. Rolling them together like a fat Cuban cigar speeds up the process and makes the job more enjoyable.", "", "Next, add your cut and rewashed collard greens to the pot. Since this is a lot of collards, you will need to add them until the pot is full. Then allow them to wilt as they cook - then add some more. Add a bit of salt, only if using ham hocks, not the Smithfield Ham. Cover and cook for twenty minutes on medium heat. Stir every few minutes with an old wooden spoon to distribute the smoked meat taste evenly. Eat the ham hocks or neck bones right along with the collards. Heck, invite the neighborhood over and get a few cases of PBR. Have plenty of fresh cornbread handy to sop up the juices. On our farm we always had plenty of hot sauce (homemade of course) to sprinkle over the greens. The juices that flow from the greens are known simply as ""potlikker."" This is the magic liquid that binds hundreds of years of Southern history in a scented broth. I knew a family that always kept a jar of this in the refrigerator, if not for cooking, but for general medicinal purposes.", "", "Like a bowl of Matzo Ball Soup ""Potlikker"" heals everything that hurts. Try some!", "The drink for ""potlikker?"" May I suggest a Pabst Blue Ribbon Beer."]
