Southern Collard Greens

In a 6-quart stockpot, heat 1 tablespoon lard over medium heat. Add the onion and garlic. Cook and stir until tender. Add the ham hocks, water, seasoned salt, pepper flakes and sugar. Bring the mixture to a boil. Reduce the heat. Simmer, uncovered, until the meat is tender, 55 to 60 minutes.

Add the collard greens, wine, and remaining lard. Return the mixture to a boil. Reduce the heat. Simmer, uncovered, until the greens are very tender, 55 to 60 minutes.

Remove the ham hocks from the stockpot.

Remove the meat from the bones. Finely chop the meat, and discard the bones. Editor’s Tip: The ham hocks will be extremely hot when you remove them from the pot! If you have time, wait to remove the meat until it's cool enough to handle. Otherwise, hold the ham hock with a pair of tongs, and carefully cut the meat off the bone with a sharp knife.

Return the meat to the pot. Serve the collard greens with a slotted spoon. Editor’s Tip: Now is a good time to adjust the seasoning. If the collard greens taste bitter, add a splash of lemon juice, apple cider vinegar or a vinegary hot sauce (like Louisiana hot sauce). Adding a pinch of salt or sugar can help, too.