remove and discard stems and discolored spots; rinse with cold water.

drain; tear into 1" pieces

bring collards, ham hocks, and water to a boil, covered, in a large Dutch oven. remove from heat; drain. repeat procedure once

toss together chopped ham and hot sauce; cook in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or til browned

add onion and garlic; saute til tender. stir in collards, ham hocks, potatoes, and remaining ingredients . bring mixture to a boil, reduce heat and simmer, stirring occasionally, 45 mi utes

remove meat from hocks; discard hocks. return meat to soup

to shorten time, I use frozen greens.