Southern California Collard Greens

Directions

1. To prepare the greens: Cut away the tough stalks and stems from the collards, and throw away any leaves which are bruised or possibly yellow. Fill the sink with water and salt (the salt helps to remove any impurities). Wash the collards thoroughly to remove the grit, 2 or possibly 3 times, till the water runs clear. Dry thoroughly. Stack up several leaves and hand shred them into ribbon-like pcs (chiffonade). Repeat till all the leaves are shredded.
2. Coat a 6-qt stockpot with extra virgin olive oil and place over medium heat. Add in the onion and garlic, stir to coat, then add in the ham hocks and bay leaves; cook about 8 min. Pack in the greens, pushing them down into the pot. Add in the broth, vinegar, sugar, and red pepper flakes.
3. Bring up to a hard boil for 10 min, till greens start to wilt. Turn the greens over with a wooden spoon, don't stir. Lower to a gentle boil, cover the pot, and let cook for 45 min. Taste the "pot liquor" (broth) and check the seasoning, add in seasoned salt. Cover and let cook for 15 more min.
4. This recipe yields 6 to 8 servings.