2 smoked pork hocks
6 cups of water
3 lb. of collard greens
1 teaspoon of salt
1 pinch sugar
8 small red potatoes, peeled

Place pork hocks in 6 quart sauce pot.  Add 6 cups of water
or enough to cover. Cover pot and bring to a boil.  Reduce
to low heat; simmer 1 1/2 hours.  Break off stems of collard
greens.  Wash leaves thoroughly.  Slice large leaves into
bite-size pieces by rolling several leaves together and tear
in strips. (If greens are bitter, place in 6 cups of water
in sauce pot, boil water, add greens and boil 5 minutes, drain.) 
Add greens, salt, sugar and potatoes to pork hocks.  Cook 25
to 30 minutes, or until done.  Cut pork into 1 inch pieces. 
To serve, combine pork pieces with greens and top with potatoes.