Step 1

Place 3 cups of water in a large pot and bring to a boil.

Step 2

Wash and scrub the Ham Hock well, cut into sections and add to the boiling water.

Step 3

Let Ham Hock simmer for about 30 minutes on medium heat.

Step 4

Wash the collard greens scrubbing each leaf under cool running water until clean.

Step 5

Fold each collard leaf in half, either in your hand or on your cutting board.

Step 6

Pull the leaf section away from the stem. Discard stems.

Step 7

Stack a couple of leaves together on your cutting board.

Step 8

Begin at one end and roll the leaves up tightly. Then, cut lengthwise down the center of the roll.

Step 9

Squeeze the cut sections back together, rotate and cut the roll into about 3/4 inch slices.

Step 10

Add leaves to the pot a little at a time, let them cook down a minute and then add more.

Step 11

Reduce heat to a low simmer, leave the pot uncovered and simmer for about 30 minutes.

Step 12

Chop the onions and chop or mince the garlic cloves.

Step 13

In a small saucepan on medium low heat, add the butter and let it melt.

Step 14

Add the chopped onions and garlic to the butter and sauté until onions are translucent.

Step 15

Add the cooked onions and garlic to your stock pot with the collard leaves.

Step 16

Add salt, sugar, black pepper and Texas Pete Hot Sauce in amounts listed. Stir well.

Step 17

Let simmer another 15 minutes or until the collards are as tender as you prefer.

Step 18

Using a slotted spoon, remove the greens and place in a bowl. Let the liquid continue to simmer.

Step 19

Chop the greens into smaller pieces but not to the point of being mushy.

Step 20

Remove the ham hock, chop the meatier portions into small pieces and return to the liquid.

Step 21

Return the chopped collard greens to the liquid and stir well.

Step 22

Keep warm until ready to serve.