|4-6 bunches of collard cleaned and steamed
5 slices of bacon
1 smoked ham hock
1 large chopped onion
|seasoning salt to taste
1 bunch of green onions (optional)
black pepper to taste
7 cups of water
Lay collard greens on top of each other, (no more then 4 at a time) roll and then cut in half with a knife.
Cut even smaller if you have large leaves.
Line the bottom of a large stock pot with the bacon.
Cook on medium heat until done, obtaining as much bacon grease as possible.
Add the water to the stock pot and the grease and bring to a boil.
Now add the 1/2 of the chopped onion, ham hock pepper and salt to taste.
Let mixture boil for 10 minutes.
Add the collard greens, other half of the onions and more salt and pepper to taste if desired to the stock pot.
Rapidly boil for 45 minutes.
Reduce heat and let simmer for 4-6 hours.
Serve with green onions.