Spicy Collard Greens

1. 1

   1. Put the ham hock in a stockpot. Cover with 4 quarts water and cook over moderate heat 2 hours. Strain and chill. Skim off fat.

2. 2

   2. In a large casserole, bring pork stock to boil add collards and cook till tender, 30 to 40 minutes. Drain the greens reserving liquid.

3. 3

   3. Wipe out the casserole, add oil and onions and cook until translucent. Add the garlic, crushed red pepper and 1/2 t salt and pepper. Cook for one minute. Add the tomatoes and 3 cups reserved cooking liquid. Simmer till tomatoes begin to break down about 15 minutes. Add collards and cook till heated through and collards are soft and silky.

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