This is how I make collard greens: Simmer a ham hock until the meat is falling off. Remove it from the pot, shred the meat, and return the meat to the pot. Put chopped collard greens into the pot and simmer until they’re done. Add salt as desired.
The Missus has requested I don’t cook the greens in ham hock stock, even though she’s always liked them, because she says they taste ‘greasy’. It never bothered her before, but I’ll humour her.
So how shall I fix the collards this year?
That site also offered this recipe:
Sauteed greens (serves 2)
1/2 lb collard greens, chopped
1/2 red onion
2 cloves garlic
2 tbsp olive oil
1 tbsp white wine
1/2 tsp Cajun spice
Use a smoked turkey neck instead of the ham hock. Add a few chopped onions. Eat the greens, then crumble cornbread into the liquor and scarf!
I’ll suggest stripping the heavy stems from collard greens. Some people like them I guess, to each their own.
Try stopping for the night when you take out the ham hock. Leave the stock in the fridge overnight, and in the morning skim off all the fat before adding the greens.
Also, add some allspice and some fenugreek instead of the cajun spice. Allspice adds a brighter flavor that goes great with the ham. Fenugreek adds a flavor a lot like brown sugar, without all the carbs and the burning on the bottom of the pan.
couple of options:
actually, you could probably search for “collards” there and find a number of possibilities.
I like them the way you do them with the ham hocks, and I’ll eat the missus’ share.
But (to make a useful suggestion here) the Portuguese happen to like collards almost as much as American southerners. And they make them differently. Caldo verde
I keep mine very simple–white wine vinegar and red pepper flakes. Gives a nice tang and a healthy kick.
I use either ham hocks or smoked turkey necks. IMHO, the most important ingredient is clear pepper sauce (easy to make, or just use Texas Pete’s)–lots and lots of it!
A bottle of Trappey’s is on the table at Casa Silenus. How could you serve greens any other way?
Tabasco?
Hopefully, Casa Silenus uses the *clear *Trappey’s pepper sauce which is about the same as the Texas Pete’s pepper sauce used at Cafe Tibby: whole tobasco peppers packed in vinegar. I reserve the red stuff for Bloody Mary’s.
This stuff, of course! Which makes me think that one company owns the other one, or they both are owned by Kraft.
Johnny - For as vinegary as it is, Tabasco just isn’t right. Has to be the refillable clear bottle, liberally sprinkled all over the greens, whatever they are.
And the accompanying corn bread needs to be “cracklin’ corn bread" made in an oven-hot, lard-greased iron skillet (don’t forget your oven mitt).
Actually, a 12" cast iron chicken fryer. 
You won’t forget it a second time.
Most everyone has two hands.
Not necessarily.
I nominate myself for a non-lethal Darwin award:
A couple years ago I was deep frying falafel and turning them with a dinner fork (stupid enough). I wanted a taste, so I scooped one of the patties in the fork and brought it to my mouth for a nibble. The hot tines of the fork touched my bottom lip and I yelped in pain.
I continued to turn the falafal with the fork, thinking of the pain I was in, when I absent-minded scooped the same falafel (which I had returned to the fryer) and scorched my bottom lip again. This time I actually heard my skin sizzle.
My lip blistered and I was afraid it would be tine-branded for life. Luckily, the burn healed with no permanent mark. Lesson learned: don’t deep fry using a fork to turn the food. Now I just use a spoon. 
The difference between a chicken-fryer and a skillet is wall height. Ask me how I know to never reach over a hot pan for something. Inch long scar on my inner forearm that is still obvious 30 years later.
