Collards
2 large bunches collards, homegrown or from the produce section, rinsed well
1/2 pound cured ham hock or salt pork  
1/2 cup salt, for brine (optional, see Cook's Note below)  
Buttermilk cornbread, for serving
Hot sauce, for serving
Instructions:
Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.
