1 large bunch (about 3 lbs) collards
1 smoked ham hock
1 onion, chopped
2 tsp. minced fresh garlic
3 tsp. cider vinegar
3 tsp. dark corn syrup
1 tsp. salt
1/2 tsp. each: black pepper, red pepper, and white pepper
few dashes hot pepper sauce
Cut off and discard base of stems, then chop upper stems and leaves
coarsely. Wash several times in cold water and drain thoroughly. Place 1
packed cup of greens in a blender or food processor; puree, set aside.
Place remaining greens and hamhock in a large pot; cover with water. Bring
greens to a rolling boil. Add onions, garlic, vinegar, cane syrup and
seasoning to taste; reduce heat to medium. Add pureed collards. Cover and
cook for 2 hours or until cooked down and tender.