Ingredients
3 tablespoons lard or shortening, divided1 large onion, chopped6 garlic cloves, minced1-1/2 pounds smoked ham hocks6 cups water2 teaspoons seasoned salt1 to 3 teaspoons crushed red pepper flakes1/4 teaspoon sugar1 large bunch collard greens (about 2 pounds), coarsely chopped1-1/2 cups white wine
Preparation
In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes.
Add collard greens, wine and remaining lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop meat and return to pan. Discard bones. Serve with a slotted spoon.
