1 1/2 quarts water
1 teaspoon crushed red pepper
2 ham hocks
8 pounds collard greens
2 teaspoons sugar
1/2 cup cider vinegar
salt and pepper to taste

Place 1 1/2 quarts water in large pot. Add red pepper and ham hocks and boil while preparing greens. Cook until water gets low.

To prepare greens, discard damaged or yellow parts of leaves. Cut away tough stems from each leaf and wash collards thoroughly until rinse water is clear of dirt and grit. Fold each leaf in half at its center vein, fold over once or twice then cut in half with scissors or a knife. Add remaining ingredients to meat in boiling water, then the greens.

Cover and cook until greens are tender but firm