Cajun Collards
5 Ham Hocks (or 1/4 lb. chopped fried bacon with drippings)
2 C. Chopped onions
2 Tbs. Chopped garlic
2 C. White Wine
2 Tbs. Soy Sauce
2 tsp. Salt
2 Tbs. Tabasco
2 Bags pre washed, ready to cook collards (or two bunches collards, cleaned and chopped)
In a large stock pot, heat the Ham hocks with the onions and garlic until onions are clear. Cover with water, heat to boiling. Add wine, soy sauce, salt and Tabasco and collards. Add water as needed, cook until tender.